OMELETTE BATTER ▢ 1/4 cup Chickpea flour ▢ 1/4 teaspoon Turmeric ▢ 1 tablespoon Nutritional Yeast ▢ 1/4 teaspoon Baking powder ▢ 1/4 teaspoon Black salt ▢ 1/3 cup Water FOR COOKING ▢ 1/2 tablespoon Olive oil FILLING ▢ 1/2 tablespoon Olive oil ▢ 1 large Sliced mushrooms ▢ 30 g Baby Spinach Leaves ▢ 40 g Red bell pepper ▢ 1/4 teaspoon salt ▢ 1/8 teaspoon Garlic powder
In a small mixing bowl, whisk chickpea flour, turmeric, nutritional yeast, baking powder, black salt (or salt).
Whisk in the water until smooth and no to few lumps appears. Set aside while you cook the vegetables.
In a non-stick frying pan, heat oil over medium heat and saute the mushrooms slices, spinach, and red bell pepper, until sauteed.
In the same non-stick pan, heat the remaining 1/2 tablespoon of olive oil , brushing it all over the pan to prevent the omelette from sticking.
Pour the chickpea omelette batter in the pan. Cook for 3-4 minutes.
Cover half of the omelette with the sautéed vegetables, add vegan cheese if desired, loosen up the omelette sides with a spatula and fold in half over the filling.
Prep Time: 10 minutes Cook Time: 5 minutes Makes: 1 Omelette Calories: 340 kcal per Omelette