Chickpea Flour Veggie Omelette (Egg-Free, Vegan)

Ingredients

• 120 gchickpea flour (besan)
• 2½ tbspnutritional yeast
• ¼ tspground turmeric
• ¼ tspsalt
• 240 mlwater
• 1red bell pepper
• 100 gwhite or cremini mushrooms
• 60 gbaby spinach
• 1 tbspcanola or avocado oil
• 200 gextra-firm tofu, firm, crumbled
• 4 tbspsalsa

Method

1. Whisk the chickpea flour, nutritional yeast, turmeric and salt, then whisk in the water a little at a time until smooth and lump-free. Rest the batter for 10 minutes.

2. Dice the red pepper, slice the mushrooms and crumble the tofu.

3. Heat half the oil in a 25 cm (10 inch) non-stick skillet over medium heat. Cook the pepper, mushrooms and tofu, stirring, for 5 minutes, then stir in the spinach to wilt. Tip into a bowl.

   5 min timer

4. Wipe the pan, add half the remaining oil and heat over medium heat until shimmering.

5. Pour in half the batter and swirl to cover the pan. Cook for about 3 minutes, until the top looks dry and the edges lift, then flip and cook 1 minute more.

   4 min timer

6. Spoon half the vegetables over one side, fold the omelette over and slide onto a plate. Repeat with the rest of the oil, batter and filling.

7. Serve hot with salsa. Chickpea flour must be fully cooked, so make sure the centre is set and not gummy.

Storing and reheating

Best fresh.