Egg Free Omelette

The first time I made an egg free omelette I had one every day for a week. They're just that good.
And healthy, did I mention healthy?
Gram flour is also called chickpea flour and is found in the world food aisle usually with the chappati flour, of your local supermarket. You get a big bag for less than £2, and it will last you ages. It's taken me more than 8 months to get through a bag so it's definitely worth the money.
Apple cider vinegar is another cheap item easily found in the supermarket, with the olive oil and balsamic vinegar.

There's a number of different fillings to try. Cheese and tomato, 'ham' and mushroom, or roasted vegetables which is my favourite. Chuck in whatever fillings you want, just remember to cook them first.

You will need a frying pan and a lid. If you don't have a lid to fit your pan then a baking tray will do. Make sure it completely covers the pan.

Makes 2 omelettes

Ingredients:

For the Batter-
3/4 cup Chickpea/Gram flour
3/4 cup and 1 tbsp unsweetened plant milk. Soy or rice will work best.
2 tsp apple cider vinegar
2 tsp nutritional yeast
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp baking soda
1/4 tsp salt

Optional - Grated dairy free cheese

Vegetable filling - Chopped onion, mushroom, peppers, tomato, spinach and small broccoli florets




Lightly fry vegetables in a pan until cooked and set to one side.

Whisk together all the batter ingredients until you have a mixture similar to pancake batter.

Heat a small amount of oil in your frying pan over a low to medium hob, pour in half the mix and tilt your pan so the batter spreads to the edges making a circle.
Add your fillings to one half of the omelette and top with grated non-dairy cheese, cook for 2 minutes.
Fold the omelette over so it's a semicircle and cook for 1 more minute.
Cover with your lid, turn off the heat and steam for 5 minutes.
Carefully remove your omelette from the pan with a spatula and serve.

Add cooked vegetables and cheese to one half of the omelette