Chickpea & Spinach Omelette (VG) from High Protein Vegan

2 tablespoons olive oil

1 large onion, sliced

1 red pepper, cored, deseeded and sliced

½ teaspoon hot smoked or sweet paprika

400 g (13 oz) can chickpeas, rinsed and drained

100 g (3½ oz) spinach leaves, rinsed, drained and roughly sliced

225 g (7½ oz) liquid vegan egg replacement

75 g (3 oz) pitted green olives, roughly chopped

150 g (5 oz) Cheddar-style vegan cheese, grated

Salt and pepper

Heat the olive oil in a large nonstick frying pan. Add the onion and red pepper and cook gently for 7–8 minutes until soft and golden. Stir in the salt and pepper, paprika and chickpeas, then cook for 1 minute, stirring frequently. Add the spinach leaves and cook until just wilted.

Pour the egg replacement into the pan and cook gently, without stirring, for 4–5 minutes until almost set.

Sprinkle with the olives and vegan cheese, then cook under a preheated hot grill, keeping the handle away from the heat, for 4–5 minutes until golden and set. Slice into wedges and serve immediately.