INGREDIENTS
CHICKPEA BATTER:
¾ cup or 70 g chickpea flour
¾ cup or 180 ml + 1 tbsp non-dairy milk
2 tsp apple cider vinegar
¼ tsp turmeric powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp bi-carb soda
Salt & pepper – up to ¼ tsp
STUFFING OPTIONS:
1 tbsp olive oil (½ tbsp for frying vegetables,
½ tbsp omelette)
¼ of a red onion, finely chopped
2 cloves garlic, minced
½ medium tomato chopped
¼ cupor 35 g sliced mushroom
1 tbsp pepper, finely chopped
¼ cup or 40 gbaby spinach, chopped
1 tbsp parsley, chopped
DIRECTIONS
In a medium bowl, whisk together the batter ingredients to resemble pancake consistency. Heat ½ tbsp oil in a non-stick frypan and sauté the garlic and onion until soft and translucent. Add the mushroom and pepper, cook and stir occasionally. Add the tomato and stir for an additional minute, then remove from pan onto a plate.
Scatter the baby spinach over the cooked vegetables. Set Aside. Return the non-stick frying pan to stove top, add ½ tablespoon of olive oil and heat. Pour the batter into the pan. Place the vegetable mixture over one-half of the batter only.
Leave to cook, until the omelette sets around the edges (approximately two minutes). Gently fold the omelette over the vegetable side. Cover the pan and continue cooking for a further minute. Remove from heat and allow to sit for 3 minutes.
Serve omelette, sprinkled with parsley and seasoned with salt and pepper to taste.
Serves 2
