Vegan Omelette

I have been so inspired by the humble chickpea, whether it be in the form of flour, the chickpeas themselves or aquafaba (chickpea water).   The recipe for vegan omelette came about by checking out recipes on the internet and trial and error using different proportions of ingredients and what vegetables I happen to have handy, so today it was the recipe below.   However you can use whatever you like peppers, vegan sausages (these make a great omelette) tomatoes, mushrooms the list is endless.

100 g chickpea flour
175 ml water
30 ml olive oil
1 onion sliced
1 small courgette sliced
2 small boiled potatoes sliced
2 tbsp rapeseed oil
Salt and pepper to taste

Serves 2

Sift the chickpea flour into a bowl with salt and pepper and add the water and whisk until you get a batter of egg like consistency, add the oil and whisk again.

Fry the onion, potatoes and courgette in a large frying pan in the rapeseed oil and cook until nice and brown.   Add the chickpea batter and cook until set on the top, turn the omelette over by placing a large plate over the top and upturn the omelette onto the plate and slide back into the pan.   I have made a few mistakes with this and broken the omelette previously so be careful.

Cook for another 3-4 mins until fully cooked through and serve.