Name: Vegan Omelette
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 1 servings
Ingredients: 0.33 cup chickpea flour; 0.5 cup water (see note 1 regarding liquid options); 1.5 tbsp nutritional yeast; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt (or less, to taste); 0.25 tsp baking powder (see note 2, aluminum-free double acting); 0.125 tsp black salt (optional, but gives eggy flavor); 0.75 cup vegan chorizo (cooked); 0.5 null bell pepper (small, diced); 1 null green onion (chopped); null to_garnish fresh herbs (such as chives, dill, basil, parsley, cilantro, etc.); null to_serve hot sauce (or ketchup (e.g., Cholula), optional)

Instructions

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1

Prepare your fillings beforehand. Ensure vegetables are cooked or prepped as desired, as they will only be in the omelette for a short time.
2

Heat a large nonstick skillet over medium heat for a few minutes while preparing the batter. This slow heating is key for proper cooking.
3

In a large measuring cup or medium bowl, whisk together the dry ingredients: chickpea flour (0.33 cup), nutritional yeast (1.5 tbsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), sea salt (0.25 tsp), baking powder (0.25 tsp), and black salt (0.125 tsp) (if using).
4

Add water (0.5 cup) or your chosen liquid to the dry mixture and whisk until smooth, aiming for a runny, pancake-like consistency. Add an extra tablespoon of water if needed.
5

Pour the batter into the heated skillet, quickly tilting the pan to spread the mixture evenly across the surface.
6

Cook for 2 minutes. At the 1.5 minute mark, gently spread your vegan chorizo (0.75 cup), pepper (0.5 bell), and onion (1 green) over one half of the omelette. Using a wide, flat nonstick spatula, carefully flip the plain half over the fillings and press down gently to seal.
7

Carefully transfer the omelette to a plate. Garnish with [to_garnish fresh herbs] and serve immediately with [to_serve hot sauce] if desired.
8

For nonstick issues, a tiny bit of oil (0.5 tsp) spread with a paper towel can help. For storage, let cool completely and refrigerate in an airtight container for up to 3 days.