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Vegan omelette

by Luc Salsedo

Home » Vegan Omelette

Season: all year round

Difficulty: Easy

Price: Inexpensive

Ingredients :

For one omelette:

  • 1 bottle SoccApéro®
  • 2 button mushrooms
  • 1 piece of red cabbage
  • 1 piece of cauliflower
  • 1 red pepper
  • Half a red onion
  • 1 carrot

Recipe :

  • Prepare the socca batter following the instructions on the back of the SoccApéro® bottle. Leave to rest in the fridge for an hour, or overnight
  • Cut all the vegetables into thin strips
  • Brown them with a little olive oil in a pan, over a high heat to begin with, then on a low heat for a maximum of ten minutes, season with salt and pepper
  • Once the vegetables have browned well, pour over the SoccApéro® batter and cook to set underneath, like an omelette.
  • Turn the omelette with a spatula and cook on the other side for another 2 minutes
  • Remove it from the heat and transfer to a serving dish before adding a few rocket leaves
  • If you prefer a drier omelette, let it cook a little longer

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