INGREDIENTS
- 30 g chickpea flour
- 80 ml water
- 1 tbs nutritional yeast
- 1/4 tsp salt
- 1/4 cup vegetables of choice in dices
- 1 tbs oil
INSTRUCTIONS
Mix chickpea flour, nutritional yeast, and salt in a bowl.
Add half of the water and stir well. Add the remaining water and stir again.
Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the vegetables on medium-low for about 5 minutes.
Remove the veggies and add them to the batter and give the batter another stir.
Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet.
Carefully flip the omelette to the other side and cook for 5 more minutes.
Add half of the water and stir well. Add the remaining water and stir again.
Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the vegetables on medium-low for about 5 minutes.
Remove the veggies and add them to the batter and give the batter another stir.
Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet.
Carefully flip the omelette to the other side and cook for 5 more minutes.
