Easy
15 mins.
1 persons
50g chickpea flour
5g nutritional yeast
1 tbsp baking powder
1/2 tsp turmeric
1/2 tsp garlic powder
1/4 tsp black salt (kala namak)
90ml soy milk
50g mushrooms
20g onion (1/4)
60g fresh tomato (1/2)
1 tbsp olive oil
Dice the veggies, set aside. In a bowl add the chickpea flour, nutritional yeast, baking powder, spices and soy milk and whisk to combine (a few lumps are ok).
Heat a skillet with the olive oil and once hot add the diced veggies, cook for 8-10 minutes until golden.
Heat a separate non-stick pan over medium heat and pour the chickpea flour mixture, cook until bubbles appear, then add the veggie filling onto half of the omelette and fold in half.
Let cook for an additional 2-3 minutes and serve with some salad or avocado on top.
