✓ 1 cup of chickpea flour ( a finely ground flour such as besan or gram)
✓ 2 cups of chopped kale
✓ 1 cup of mixed veggies or sauteed onions and mushrooms (a frozen mix works well, just defrost prior to using)
✓ 1 1⁄2 cups of water
✓ 1 tablespoon of nutritional yeast
✓ 1 teaspoon of baking soda
✓ 1⁄2 teaspoon of kala namak (Indian black salt)
✓ 1⁄4 teaspoon each of assorted spices (I used paprika, spicy chili, turmeric, black pepper, Trader Joe’s umami mix and cumin)
✓
Instructions
Mix all, or at least, the first two ingredients ahead of cooking time. I usually mix the water and the flour 2 hours ahead of time.
Add the rest of the ingredients to the chickpea flour slurry and mix.
Preheat a non-stick pan (and lightly oil if using oil and wipe it with a paper towel if necessary).
Once well heated, pour in the mix. You want to hear it sizzle when you pour the mixture. Let it cook over medium high heat for a couple of minutes and then cover it and turn the heat source down to medium or medium low.
The omelette will fluff up and start solidifying. Once the sides are well cooked you can pry away from the pan with a fine spatula, and let it continue cooking until none of it looks like the slurry it was and is well cooked throughout. This may take a little longer than 10 – 15 minutes.
At this time, you can pry the omelette off the pan on all sides and transfer to a plate, slice and serve.
It makes a delicious meal served with a side salad.
