MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Chickpea Flour Omelette
Categories: Breakfast, Vegetarian
Yield: 1 Omelette

1/2 c Chickpea flour (60 g)
1 ts Nutritional yeast (3 g)
1/2 ts Kala namak (black salt)
- (2 g)
1/8 ts Ground turmeric (0.3 g)
1/2 ts Onion powder (1 g)
1/3 ts Apple cider vinegar
- (1.5 ml)
1/2 c Water (120 ml)
1 ts Olive oil (5 ml)
1 ts Olive oil or vegan butter
- (5 ml)
2 tb Shallot or onion (20 g);
- finely diced
1/2 c Mushrooms (40 g);
- thinly sliced
1 Handful baby spinach (20 g)
1/3 c Vegan cheese (35 g);
- shredded
1 ts Olive oil or vegan butter
- (5 ml);
- up to 2 ts (10 ml)

Preparation time: 10 minutes
Cooking time: 10 minutes

This vegan omelette will have you jumping out of bed. Chickpea flour
and water come together to make a tender omelette begging to be
filled with vegetables, vegan cheese, and really anything you'd like!

Batter:

In a medium mixing bowl, whisk together the chickpea flour,
nutritional yeast, kala namak, turmeric, and onion powder.

Add the apple cider vinegar, then slowly whisk in the water until the
batter is completely smooth with no lumps. Stir in the olive oil.

Let the batter rest for 10 to 15 minutes. This allows the chickpea
flour to fully absorb the liquid, creating a more tender omelette
that's easier to flip.

Filling:

While the batter rests, heat 1 ts olive oil (5 ml) or vegan butter in
a small skillet over medium heat.

Add the diced shallot and cook for 2 to 3 minutes, stirring
occasionally, until softened.

Add the mushrooms and cook for another 3 to 4 minutes until they've
released their moisture and are lightly browned.

Stir in the spinach and cook for about 30 seconds, just until wilted.
Remove from the heat and set aside.

Omelette:

Heat a non-stick skillet over medium-low heat and lightly grease it
with 1 to 2 ts olive oil (5 to 10 ml) or vegan butter.

Give the batter a quick whisk, then pour it into the centre of the
pan. Gently swirl the pan so the batter spreads into an even circle.

Cook for 3 to 5 minutes, or until the edges are dry, the surface is
mostly set, and the underside is golden brown.

Carefully slide a wide spatula underneath and flip the omelette. Cook
for 1 minute on the second side.

Fill, Fold, and Serve:

Spoon the mushroom mixture onto one half of the omelette and sprinkle
over the vegan cheese.

Fold the empty half over the filling and gently press down with the
spatula. Cook for 1 to 2 minutes more, until the cheese has softened.

Transfer to a plate and serve immediately.

Enjoy with avocado, roasted potatoes, fresh herbs, hot sauce, or a
simple green salad.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/vegan-chickpea-flour-omelette/>

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