Bethany's Vegan Kitchen

This thick, fluffy omelette is stuffed full of fajita spiced onions, peppers and meat-free steak pieces, along with melted cheese. You could eat this at any time of the day, it would make for a lovely breakfast, lunch or dinner, it’s up to you. I’m using my mung bean egg mix for this, it’s really easy to make and cook with. You can make both the mung bean egg mix and the steak fajita “meat” and vegetable mix ahead of time if you like, saving you time when you come to make your omelette

Serves; Two Cook time; 20 minutes

You’ll need;

1. 100g peppers, thinly sliced
2. 50g onion, thinly sliced
3. 160g meat-free steak pieces
4. Fajita seasoning; one quarter of a teaspoon of the following; ground cumin, ground coriander, smoked paprika, cayenne pepper, dried oregano
5. Two tablespoons of oil
6. Mung bean egg mix (this is 120g soaked mung beans, mixed with 120ml soy milk, one tablespoon of nutritional yeast and half a teaspoon of each of the following; ground turmeric, garlic powder, onions powder, baking powder, then blended until smooth)
7. 50g grated dairy-free cheese
8. Black salt aka kala namak to taste

Method;

• Start by heating a non-stick frying pan over a medium heat. Once it’s warmed up, add in the onion and fry for 10 minutes, stirring every now and then
• Next, add in the sliced pepper and fry them for five minutes
• Sprinkle the fajita spice mix over the onion and pepper, then give everything a good stir and fry for two minutes
• Then add in the meat-free steak pieces, I really like the Beyond Meat steak pieces, I buy them from Tesco. Give the steak pieces four minutes to cook
• Now you can add a tablespoon of oil and mix it through the vegetables and steak pieces. Pour half the mung bean egg mix into the frying pan and then top with half of the dairy-free cheese
• Give the omelette ten minutes to cook, you’ll know when it’s cooked as it will no longer be wet on top, and will release easily from the pan with a gentle shake
• Finally remove the frying pan from the heat, sprinkle over black salt to taste, then fold the omelette closed. Now it’s ready to serve

I’ve been finding it really handy to keep the mung bean egg mix in a squeeze bottle, as pictured above. This means you can easily fill any gaps and have greater control when pouring the egg mix into the frying pan