by Myriah Strivelli
Ingredients:
1.5 cups of chickpea flour
¼ cup nutritional yeast
3 Tbsp. flax meal
1 ¼ tsp. baking powder
1 tsp. cumin
1 tsp. sea salt
½ tsp. turmeric
¼ tsp. black pepper
Optional toppings to add:
broccoli and shredded carrot
shredded potato and green peas
tomato, mushrooms, pepper, and onion
fresh avocado to garnish
fresh herbs such as parsley, dill, or cilantro
Instructions:
Mix all of the dry ingredients. This will make a decent sized batch to use as needed. Take what you need and store the rest in a closed container.
To prepare omelette, mix 1/3 cup of batter with 1/3 cup of water for 1 serving. Let it sit for a few minutes. Chop up your toppings that you will add. Pour the batter onto a pre-heated skilled on medium heat. Use a sparing amount of coconut oil in the pan to avoid sticking. Add the toppings. Cook for 5 minutes or so and then turn. Cook until golden brown. The omelette tends to be a bit moist on the inside. Cook it longer on a lower heat if you prefer it less moist. Serve with fresh avocado on top for a treat.
