Vegan Chickpea Flour Omelette
prep 5 mins | cook 10 mins | total 15 mins | yield 1 serving
1/4 cup chickpea flour
1/4 cup water
1 1/2 tbsp nutritional yeast (to taste)
1 garlic clove (minced)
1/4 tsp onion powder
1/4 tsp baking soda (sodium bicarbonate)
1/4 tsp salt
1 dash black pepper
2 tsp extra virgin olive oil
1 cup spinach (for filling)
1/4 cup cremini mushroom (sliced, for filling)
1/4 cup shredded dairy-free cheddar cheese shreds, Daiya (optional)
Heat 1 tsp of oil in a skillet over medium heat. Sauté veggies and set aside.
In a small bowl whisk together flour, nutritional yeast, garlic and other spices, baking soda,and water.
Heat additional tsp or so of oil in a small nonstick skillet over medium heat. You want to make sure the pan has enough oil to prevent the omelette from sticking.
Pour batter into hot skillet. Shimmy the pan a little to spread around pan in a thin layer. Cook for 4-5 minutes until edges have set and bubbles have formed across the surface. Gently shake the pan to loosen and carefully flip. Continue to cook for 2-3 more minutes adding desired toppings.
If using a vegan cheese such as Daiya, cover pan with a lid to help melt the cheese. Check that omelette has thoroughly cooked by lifting away from pan slightly. It should be be dry and lightly browned. It is important to cook well because raw/undercooked garbanzo flour does not taste best.
Flip one side over to close and serve immediately.