Serves: 4 (four 8" omelets)
2 cups chickpea flour
1 tsp aluminum free baking powder
½ tsp groud black pepper
½ tsp sea salt
¼ tsp turmeric
½ tsp garlic powder
1 ½ cup of water
2 Tbsp lemon juice
2 cups, white mushrooms, thinly sliced (or use your favorite mushroom)
2 cups (firmly packed) spinach leaves, medium slivers
¼ cup red onion, finely sliced
1-3 tsp avocado oil
1. Combine chickpea flour, baking powder, pepper, salt, turmeric and garlic powder in a bowl. Gently mix with a whisk. Set aside.
2. Place the prepared vegetables in another bowl and mix.
3. Begin to heat a wide or 9" non-stick pan. I begin on low for about 10 minutes. For the omelet to cook evenly, the non-stick pan needs to heat up gradually. After 10 minutes on low, slightly increase the heat for about 3-5 minutes.
4. Add the water and lemon juice to the chickpea flour and condiments blend. Mix thoroughly. The batter should be a medium thickness - not too thick and not too watery. It should be able to pour slowly into the pan.
5. Add vegetables to the batter and mix in well.
6. By now your pan should be ready. Right before pouring the batter, add a teaspoon of oil to the pan and use a piece of paper towel to spread on the pan.
7. Fill a one cup measure of the veggie batter and pour into the middle of the pan. It will spread out on its own, but you can help it along gently with the bottom of the cup if need be.
8. Cook the omelette for about 8-10 minutes on the first side. The batter should almost completely dry out. During this time the veggies are cooking.
9. When the omelette has dried out on the first side, flip the omelet and cook on the second side for about 5 minutes.
10. Fold your quarter the omelette. Serve with your favorite hot sauce or salsa.