One of our lovely ASMY volunteers, Cat, demonstrated this delicious chickpea flour omelette at one of our interactive cooking classes. Of course, needless to say, it was a hit!
1 Cup Chickpea Flour
1 Tbsp Onion – diced
1 Garlic Clove – mashed
1⁄2 tsp Cracked Pepper
1/3 Cup Nutritional Yeast
1⁄2 tsp Baking Soda
2 Spring Onions (white and green parts), chopped
1 Cup Sliced Mushrooms
1 Cup Baby Spinach 2 Tomatoes – sliced
- Heat a frying pan over medium heat sauté onion and garlic until soft. Remove and set aside. Add the mushrooms and sauté for a couple of minutes until soft and keep in a bowl.
- In a separate bowl, combine the chickpea flour, nutritional yeast, baking soda and cracked pepper in a bowl. Add the sautéed onion, garlic and 1 cup water and mix until the batter is smooth. Add the spring onions and sautéed mushroom to the mix.
- Heat a frying pan over medium heat. Pour the mixed ingredients into the pan as though making pancakes. Flip the omelette. When the underside is browned, flip the omelette again, and cook the other side for a minute.
- To serve the omelette top them with sliced tomatoes, spinach and/or avocado and enjoy.