Makes 1 serving
Macros: 268 cal, fat 16g, carbs 22g, protein 13g, fibre 6g
1/4 cup Chickpea flour
1/4 teaspoon Turmeric
1 tablespoon Nutritional Yeast
1/4 teaspoon Baking powder
1/4 teaspoon Black salt - this enhance the egg flavour, or replace by salt
1/3 cup Water - at room temperature
To cook the omelette 1/2 tablespoon Olive oil - to fry the omelette
1/2 tablespoon Olive oil - to fry the vegetable
1 large Sliced mushrooms
1 oz Baby Spinach Leaves
1.4 oz Red bell pepper - sliced
1/4 teaspoon Salt
1/8 teaspoon Garlic powder
2 tablespoons Vegan Cheese
Directions: Omelette batter
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 lumps appear. 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 fully roasted. It takes about 2 minutes.
Season the vegetable with salt, pepper, and garlic powder.
Remove the vegetables from the pan and set them aside on a plate.
Cook the vegan omelette
In the same non-stick pan, heat the remaining 1/2 tablespoon of olive oil over medium heat, brushing it all over the pan to prevent the omelette from sticking.
Pour the chickpea omelette batter in the pan, tilting the pan into circular motion to spread it as you will do for crepes.
Cook for 3-4 minutes, the omelette is cook when the sides are dry and it's not wet in the centre.
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.