omelette with roasted red pepper & almond sauce

Makes around 6 omelettes

Life hey… isn’t it a tricksy beast at times? So after a sabbatical of sorts, I am back with this Central American inspired omelette created and executed by my dear James Clarke (yes, I own him, like a boot). For a couple of months in autumn a small number of us were managing a weekly breakfast club and this was without doubt the prize dish over the course of those gatherings; something James whipped up and refined after his time spent in the abovementioned place in the world (read: James and this recipe have mad cred).

James’ idea of a well defined “recipe” certainly presents a slip space between itself and mine but the idea offered below should not disappoint or betray you in your quest to savour a great vegan omelette.

Thanks a bunch to James for the omelettes and modelling work, Lesley for the photography and Isa Chandra Moskowitz for the direct Roasted Red Pepper & Almond Sauce recipe that we lifted from Vegan with a Vengeance.

I would dare say that it goes without saying that this meal serves fantastically as either a breakfast, brunch or general meal of the day or night but it may indeed be worth mentioning that I suggest cooking it up in a cast iron pan, if you have one. We actually used a non-stick number, but that stuff is gross so steer clear if you can.


Roasted red pepper & almond sauce

3 small red capsicums, roasted, skinned, seeded and chopped into chunks
1/4 cup roughly chopped almonds
2 cloves chopped garlic
3 tablespoons olive oil
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 1/2 teaspoons raw sugar
salt, to taste

Omelette batter

500ml coconut milk
2 cups rice flour
1 cup chick pea flour
1/3 cup nutritional yeast
600ml water
2 tsp turmeric
1 tsp salt
4 spring onions
1/4 cup chives
lots of oil for frying

Omelette filling

900g Swiss brown mushrooms, sliced
500g baby spinach, rinsed
2 cloves garlic, minced
1 large red onion, thinly sliced
4 tablespoons olive oil


First things first and today that’s the red pepper sauce, because once you’ve made that you can put it to the side and forget about it, until the omelettes are ready and waiting for it.

This component of the recipe is pretty involved, so psyching yourself up with some star-jumps or the like beforehand would definitely be encouraged…

Chuck everything into a blender and turn said blender on; blend until, well, smoothly blended and you’re done. As previously mentioned, put the sauce to the side until further notice. The listed ingredients should yield about 1 1/4 cups of sauce.

To make the omelettes, first it’s best to make the filling and to do this, simply fry all of the filling ingredients in a pan. I’d tend to add the garlic first, then the onion, followed by the mushrooms and finally the spinach. I’d leave about a minute between each addition and I finish off when the spinach has fully wilted but not begun to fry or burn.

For the batter sift and combine the flours and then slowly add it, along with the water alternately to the coconut milk, whisking frequently as you go so as to avoid lumps. You don’t want to add more than around 1/8 cup of anything at a time without whisking at this point, or you’ll find yourself in lump city. Next add the yeast, turmeric and salt and stir through the batter. Fold in the spring onions and chives.

Leave the batter to sit for about an hour now, so that the ingredients and thus the flavours can mingle and get to know one another.

Heat at least four tablespoons of oil in a pan and pour two large ladles of the batter (or enough to cover the surface of the pan) into a very hot pan. Immediately spoon some of the filling, I’d say about 3/4 of a cup, onto the batter, making a line of filling along the middle of the omelette.

Allow the omelette to cook until the top-side begins to form pox and the edges brown lightly (should take 3-5 minutes) and then with a large spatula very carefully lift half of the omelette and flip in onto itself to make a semi-circle. Press the edges down to seal your delicious package; the batter should cook and seal onto itself within a few seconds.

Cook the omelette like this for a further one to two minutes before flipping it over completely and cooking on the other side for another one to two minutes again. Finally lift the omelette out of the pan and serve with roasted red pepper and almond sauce. We chose to also serve the omelettes with some pan fried tomato wedges and grilled tempeh (or dare I say: “facon”?!).



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7 responses to “omelette with roasted red pepper & almond sauce

  1. that looks damn delicious rivaaaa!!!!!!!

  2. lena and alex


  3. Michi

    can i be involved in these cook ups next time!!!

  4. blackmountain

    that looks amazing riva!! your little gang rulz when it comes to breakfasts. i’m totally gonna try this recipe!!

  5. Breakfast club has kind of died but I’d love to cook for you some time, Michi.

  6. Sylvia

    Wow! This looks SO yummy! And VEGAN OMELETTES! Now how often does that happen?? Fantastico!

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