Prep time: 15 minutes
Cook time: Approx 35 minutes
Serves: 2

Ingredients

Omelette Batter

1 cup chickpea flour
1 cup water
1 tbsp kala namak (black salt)
1 tbsp nutritional yeast
1 tsp garlic powder
A good pinch of pepper
1 tbsp finely chopped parsley

Tomato and Mushroom Filling

6 cherry tomatoes halved
4 mushrooms chopped
1 spring onion diced
1 cup spinach chopped
Salt and pepper to taste
A little oil to fry

Potato and Onion Filling

1 large potato cut into small cubes
1/2 onion diced
1/2 tsp dried rosemary
2 tbsp water
Salt and pepper to taste
A little oil to fry

Directions

Tomato and Mushroom Filling

In a pan on medium heat, add a little oil. Once hot, add the mushrooms and cook for 2 minutes. Add the tomatoes and cook for another 2 minutes. Add the spring onion and cook for 1 minute and then the spinach and cook for 2 minutes. Add the salt and pepper and cook for 1 minute and then turn off the heat and place the ingredients in a bowl and set aside.

Potato and Onion Filling

In the same pan on medium heat add a little more oil and add the onion and cook for 2 minutes. Add the potato and cook for another 2 minutes, then the water and cook for 2 minutes. Cover the pan with a lid and lower the heat and let it cook for 5 minutes. This will steam the potato and soften it, whilst browning it too. You can uncover and stir the potatoes once or twice if you think it will stick to your pan. Remove the lid and add the rosemary, salt and pepper and cook for 2 minutes. If your potato isn’t fully cooked yet then you can leave it to cook longer until tender, on a low heat. Or add a little more water and cover again to cook a few minutes on a low heat. Place your ingredients in a bowl and set aside.

Omelette Batter

Add all of the omelette batter ingredients to a jug (or bowl) and whisk really well until you have a smooth batter free of lumps. This batter will make 2 omelettes, so pour half into each bowl of fillings that you prepared earlier and mix them well.

Cooking The Omelettes

In the same pan (or a clean one) on medium heat, add a little oil. Once the pan is hot carefully pour in one of the bowls of batter and filling. Use a spatula to move the batter around so that the bottom of the pan is evenly coated. let it cook for 2 minutes and then cover it and lower the heat and cook for another 2-3 minutes. Remove the lid and flip it over and cook another minute or 2. Slide the omelette on to a plate and set aside. Repeat this same step to cook your other omelette.

I served the tomato and mushroom omelette with mango chilli sauce and vegan mayo (Vegenaise by Follow Your heart, which is gluten free). For me this is how I like to eat it and I think it really brings the flavours together. And for the potato and onion omelette I served it with a little dijon mustard and sriracha sauce.

Cook’s note: You can half the batter recipe if you only want to make 1 omelette. You can add any veggies or filling to this and use the same batter recipe. Chickpea flour can be a rather strong taste so make sure to season your filling well including the batter. If you don’t like chickpea flour, maize (from corn) works just as well!

If you are viewing this on the WordPress app, unfortunately the above link is not yet supported on WordPress for iOS. You can find this video on my YouTube channel Rita’s Kitchen Remedies or by directly watching it from my website https://www.ritaskitchenremedies.com/food-remedies/ under Chickpea Omelette Two Ways.
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