Vegan Persian Omelet (Kuku Shabzi)

If you are looking for other ways to make breakfast nutritious and more flavorful, this is a great recipe to try on! This Vegan Persian Omelet is crunchy, savory and has the right oomph from all the herbs and spices.

Here are the ingredients to prepare:

1 cup (100g) chickpea flour

⅔ cup (160ml) water

bunch parsley, chopped

bunch coriander, chopped

½ bunch dill, chopped

4 green onions, chopped

1 cup (115g) walnuts, chopped

¼ tsp. salt

1 tbsp. coconut oil

4 tbsp. natural plant-based yogurt

4 servings Ajvar hot sauce (see recipe here)

First, place the chickpea flour into a bowl, mix with water and stir until smooth. Add in the chopped herbs, green onions, walnuts, and salt. Mix well to form a batter.

Then heat ¼ tablespoon of coconut oil in a non-stick skillet over a high heat. Spoon in a quarter of the batter and spread evenly across the skillet. Cook for about 2 minutes, until the top is dry. Then carefully flip over and cook on the other side for a further 2 minutes.

Next, place the cooked ‘omelet’ on a plate and cover with tin foil to keep it warm. Repeat this process with the remaining batter. This batter should make 4 omelets.

And lastly, serve each omelet with a tablespoon of plant-based yogurt and a serving of Ajvar hot sauce.

It’s always fun to discover healthier versions of our favorite meal. And healthy food doesn’t always have to be boring, right?

Vegan Persian Omelet (Kuku Shabzi)

Difficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

373

kcal

Easy, healthy and tasty recipe for breakfast.

Ingredients

• 1 cup (100g) chickpea flour

• ⅔ cup (160ml) water

• bunch parsley, chopped

• bunch coriander, chopped

• ½ bunch dill, chopped

• 4 green onions, chopped

• 1 cup (115g) walnuts, chopped

• ¼ tsp. salt

• 1 tbsp. coconut oil

• 4 tbsp. natural plant-based yogurt

• 4 servings Ajvar hot sauce (see recipe here)

Directions

• Place the chickpea flour into a bowl, mix with water and stir until smooth. Add in the chopped herbs, green onions, walnuts, and salt. Mix well to form a batter.
• Heat ¼ tablespoon of coconut oil in a non-stick skillet over a high heat. Spoon in a quarter of the batter and spread evenly across the skillet.
• Cook for about 2 minutes, until the top is dry. Then carefully flip over and cook on the other side for a further 2 minutes.
• Place the cooked ‘omelet’ on a plate and cover with tin foil to keep it warm. Repeat this process with the remaining batter. This batter should make 4 omelets.
• Serve each omelet with a tablespoon of plant-based yogurt and a serving of Ajvar hot sauce.