Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

 

Ingredients

 

1 cup chickpea flour (besan)

½ cup water (or plant-based milk for a creamier texture)

1 tbsp nutritional yeast (optional, for cheesy flavor)

½ tsp turmeric (for color and anti-inflammatory benefits)

½ tsp black salt (kala namak, for eggy flavor)

½ tsp baking powder (for fluffiness)

½ tsp cumin powder

¼ tsp black pepper

½ cup diced vegetables (e.g., bell peppers, onions, tomatoes, spinach, mushrooms)

1 tbsp chopped fresh herbs (e.g., cilantro, parsley)

1 tbsp olive oil (or vegan butter, for frying)

 

Instructions

 

Prepare the Batter

In a mixing bowl, whisk together chickpea flour, nutritional yeast, turmeric, black salt, baking powder, cumin, and black pepper.

Gradually add water (or plant-based milk) and mix until you get a smooth, pancake-like batter.

 

Fold in the chopped vegetables and fresh herbs.

 

Cook the Omelet

 

Heat a non-stick pan over medium heat and add a little oil.

Pour half the batter into the pan and spread it evenly.

Cook for 3-4 minutes until bubbles form and the edges start to lift.

Flip carefully and cook for another 2-3 minutes until golden brown.

Serve & Enjoy

Serve warm with asparagus, avocado, toast, or a side of salsa!

Garnish with extra herbs or vegan cheese if desired.