Vegan ‘Omelette’! A simple spinach omelette, where you can add some mushrooms, if desired. You may need to add another 1 tablespoon of water if the batter is too thick.
Preparation: 5 mins, plus 10 mins standing time, Cooking time: 5 mins
Ingredients (serves 2)
° 50g spinach, pat dried and coarsely chopped
° 60g chickpea flour (besan flour/gram dhall)
° ½ teaspoon baking powder
° 60ml water
° salt and pepper, to taste
° 1 tablespoon oil
° few drops sesame oil (optional)
1. Combine the chickpea flour, baking powder, salt, pepper and water a bowl. Mix well and leave to stand for at least 5-10 minutes.
2. Heat oil and sesame oil in a non-stick pan over medium heat. Add the spinach and sauté briefly or until it wilts. Pour in the flour mixture and spread out evenly.
3. Flip over the omelette after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes when the other side of the omelette turned slightly brown.
4. Transfer to a serving plate and serve hot.