Vegan Chickpea Flour Omelette

Combine all dry ingredients for the omelette batter in a medium-sized bowl. Whisk in the water (0.75 cup) until smooth and bubbly, resembling pancake batter. Set aside.

Heat a non-stick pan over medium heat with a splash of water, veggie stock, or cooking oil. Add the garlic (2 cloves) and mushrooms (2) and cook for minutes (2) until softened. Then add the red pepper (0.25 cup). Start 2m timer

Once the red pepper (0.25 cup) has softened, add the tomatoes (2 small) and onion (0.5 green). Stir and cook for minute (1). Transfer the sautéed vegetables to a plate and set aside. Start 1m timer

Pour the chickpea batter into the empty pan, spreading it like a large pancake. Cover with a lid and cook over medium heat for minutes (5) until the edges are firm. Start 5m timer

Flip the omelette with a spatula. Cook the other side for minutes (3) to minutes (4) without the lid. Place the sautéed vegetables on top of the omelette, cover with a lid, and cook until no wet batter remains in the center. Start 4m timer

Remove the omelette from the pan and fold it in the middle. Serve with fresh herbs, avocado, or yogurt (1 soy) if desired.