Yield: 1 omelette
Time: 15 minutes
Omelette batter
1/3 cup of chickpea flour
1/3 cup of spring water (sub coconut milk for creamier results)
1/2 Teaspoon baking powder
1/2 Teaspoon salt
2 dashes black pepper
1 dash onion powder
1 dash ginger powder
1 Teaspoon nutritional yeast
1/4 onion Diced
1/4 cup of mushrooms chopped
1 handful of grape tomatoes chopped
1 handful of basil leaves chopped
1 tablespoon grapeseed oil
Directions: whisk together omelette batter ingredients. Set aside. Sauté veggies in a cast iron skillet with the grapeseed oil for about 5 minutes. Season veggies with salt, pepper, onion powder, and ginger powder. Add in omelette batter and let sit for about 5-7 minutes. Flip and mix until it is a golden brown on each side. Serve warm.

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