OMELETTE BATTER ▢ ¼ cup Chickpea Flour ▢ ¼ tsp Turmeric ▢ 1 tbsp Nutritional Yeast ▢ ¼ tsp Baking Powder ▢ ¼ tsp Black Salt ▢ ⅓ cup Water FOR COOKING ▢ ½ tbsp Olive Oil FILLING ▢ ½ tbsp Olive Oil ▢ 1 large Mushrooms ▢ 1 oz Baby Spinach ▢ 1.4 oz Red Bell Pepper ▢ ¼ tsp Salt ▢ ⅛ tsp Garlic Powder
In a small mixing bowl, whisk the chickpea flour, turmeric, nutritional yeast, baking powder, black salt (or salt).
Whisk in the water until smooth, and no or a few lumps appears. Set aside while you cook the vegetables.
In a non-stick frying pan, heat oil over medium heat and sautee the mushrooms slices, spinach, and red bell pepper, until fully roasted. Set Aside.
In the same non-stick pan, heat some olive oil over. 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 and fold in half over the filling.
Prep Time: 10 minutes Cook Time: 5 minutes Makes: 1 Omelette Calories: 183 kcal per Serving