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Omelette snack bites – makes 2 omelettes

When picking up my kids from school they are always ravenous. Going to the park, football or a play date means they need snacks and not wanting to fill them up with empty calories and sugar I’ve been working on various wholesome and healthy finger foods that can easily be eaten on the go and supply them with lots of slow burning energy. These easy sweet potato and courgette omelettes contain extra chickpea power and tahini, which is a great source of healthy fat. Makes a perfect addition to any lunchbox too.



What you need:


2 tbsp rapeseed or olive oil

2 spring onions – finely sliced

Half a medium sweet potato (or one small) – coarsely grated

Half a courgette – coarsely grated

40g chickpea flour (gram)

60g wholemeal flour (or 100g if made without gram)

Soy or oat milk as needed (enough to turn the flour mix into a thick paste)

2 tbsp tahini

Handful of sunflower seeds

2 tbsp milled flaxseed (plus 4 tbsp water to make two flax eggs)

1 tsp turmeric

Salt to taste



How you do it:


Start by making your flax eggs.


In a small bowl mix milled flaxseed and water and put aside to set.


In a frying pan heat up the oil, add the spring onion and grated sweet potato, stir frequently.


Once the sweet potato is starting to soften (this should take about 10mins) add grated courgette and sunflower seeds.


Fry for a further 5mins or until the courgette is very soft and translucent.


In a bowl mix your gram and whole wheat flour, add the turmeric and some salt.


Slowly pour in your soy or oat milk whisking it constantly until you get a thick, sticky dough like paste.


Stir in the tahini and your flax eggs, before adding spoonful after spoonful of the sweet potato, courgette and seed mix.


Season to taste.


In the same frying pan heat a little more oil, then fry half of your dough pressing it into the shape of an omelette.


Flip it halfway through (I find this works best by putting a large plate on top, turning the pan upside down, then sliding the omelette back into the pan).


On medium heat this should take about 4mins on each side.


Leave to cool while frying the second omelette, then cut into bite sized bits.





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