Vegan Omelette With Cornmeal
Vegan recipe experiments opened a whole new door for me. During my vegan food trials, I come across many different techniques and ingredients. For the first time in my life, I used salt called kala namak in this vegan omelette that I prepared with corn flour for example. Kala namak is a salt that naturally has an egg odor due to its sulfur content. It is also known as black salt, but its color is pink, not black. It smells really like egg. It's not a bad egg either. Some natural spring waters also contain sulfur and smell like a boiled egg but in a bad way, for example, kala namak is not. It smells like an egg you cook fresh at home.
But the thing is that since it is also salt, you can use it in limited quantities. For this reason, the eggy flavor is not felt very intensely. So the omelet does not smell or taste like egg directly. It has a different, pleasant fragrance mixed with other ingredients.
When it comes to vegan omelet, the first recipe that comes to mind is vegan omelet with chickpea flour. I haven't had the opportunity to try it yet, but the photos I saw and the videos I watched gave me the impression that the consistency of it is not like an omelet, but rather like pancakes. When talking about omelette, I expect something with a wet consistency that can be eaten with bread. If bread is not needed and if you can eat it just with tomatoes, cheese, etc. I can't call it an omelette.
Going back to the recipe ... Its consistency is quite wet and sensitive. That's why it's not possible to fold it to make a cool presentation or something. Or maybe that's my clumsiness, you can. By the way, instead of making a plain omelette, you can mix the ingredients and make it in the form of a scrambled egg. Instead of spinach, you can make a wide variety of omelettes by using different ingredients such as mushrooms, red peppers, potatoes or vegan mozzarella. But try it at least once with spinach, it turns out very nice. You can also add flavor by using vegan butter instead of olive oil.
Finally, if I go back to kala namaka, you can use plain salt instead, as I mentioned in the recipe. It is also very tasty without that mild egg scent.
Because it is delicate, if you want to make it as a smooth whole, you should definitely use a non-stick pan. Even with a slight adhesion, it can crumble when transferring from pan to plate.
- 2 tablespoons of cornmeal,
- 1 tablespoon of chia seeds,
- 1 tablespoon of sautéed spinach or any vegetables you like,
- 3 tablespoons of olive oil,
- 1/4 teaspoon of turmeric,
- 1 teaspoon of kala namak or regular salt,
- Black pepper with the tip of a teaspoon,
- 1 cup of water at room temperature,
- Pepper flakes for topping.
- Mix water and chia seeds in a bowl and set aside for 5 minutes,
- Add corn flour, turmeric, kala namak and black pepper and whisk,
- Heat the olive oil in a 20 cm non-stick pan,
- Add the mixture and spread the chia seeds evenly,
- Pour the spinach on top,
- Cover and cook on low heat until it dries on top,
- Sprinkle over pepper flakes while serving.