Chickpea omelette

Who else has a love-hate relationship with mornings? Say hello to your new go-to breakfast: the chickpea omelette! Quick, easy, and oh-so-delicious.

¼ cup chickpea flour

¼ teaspoon turmeric

1 tablespoon nutritional yeast

¼ teaspoon baking powder (optional for fluffiness)

¼ teaspoon black salt kala namak (for eggy taste)

¼ teaspoon salt

⅓ cup water

2 teaspoons cooking oil (your choice: avocado, grapeseed or olive)

Veggies:

Spinach/kale

Tomatoes

Bell pepper

Mushrooms

Vegan cheese

In a bowl whisk first 6 ingredients. Next, whisk in water until completely smooth. Set aside.

In a nonstick frying pan, add oil and heat for sautéed vegetables make sure all vegetables are sliced and diced the way you like. Sauté in pan until tender about one to two minutes add desired seasonings like salt, pepper, garlic powder, or onion powder.

Remove veggies once cooked on a plate. Now add a little more oil to the same frying pan, just enough to cover the pan. Rotate to cover the entire pan. Cook for one to two minutes on each side until both sides are completely dry. Pour in cooked veggies and fold omelette over. Transfer to plate and enjoy.

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