Serves: 2 – 3 omelettes (16 cm non stick pan)
For the batter:
1 cup chickpea flour = 140 grams
1 cup water = 250 ml
1 tsp. himalayan salt or black salt for egg taste = 5 grams
1/4 cup olive oil = 60 ml
For the topping (an idea):
2-3 sun dried tomatoes in oil, cut into small pieces
handful amount of shredded vegan cheese
1 tbsp. vegan mayonnaise
4 fresh leafs basil (tear into small pieces) or few leafs of baby spinach
1 tsp. oil from sun dried tomatoes
Step by step:
1. Put all the ingredients for the batter into a blender and blend until well combined.
2. Heat up a nonstick frying pan, spread a bit of oil with silicone brush and pour half of the batter onto the pan directly from the blender. Fry it only on one side, until it is cooked (at first you will see air bubbles, and then the liquid batter will be firm/cooked). Once done, spread mayo, put baby spinach or fresh basil, add cheese, sun dried tomatoes, sprinkle it with a bit of olive oil from the sun dried tomatoes and fold in half.
Note: Have this omelette with fried mushrooms and onions, or any topping of your choice.