Neggst Omelette: autumn version

Vegan Omelette

It's autumn and the leaves are falling, you go into the woods for a walk and think about what to cook in the next days. Here's a quick and easy recipe for a seasonal omelette.

Serving: 1 omelette
Difficulty: easy
Preparation time: 15 minutes


  • 150ml Neggst
  • 1 spoon flour or mais flour (in case you want to make it gluten free)
  • 1/3 onion or shallot
  • 80g Mushrooms
  • Parsley

Cut the onion and fry it in a little oil. Cut the mushrooms and add them to the onion, season with salt and pepper. Mix Neggst with the flour (or mais flour) and add them to the pan. Let it cook for a couple of minutes and then flip the omelette.

Decorate it with the parsley, add a little bit of Kala Namak and it is ready to serve.

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