chickpea omelette

Book: Be a Plant-Based Woman Warrior page 73

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a pan over medium-high heat, cook the onions while stirring constantly as they brown. Slowly turn the heat down to medium (add a tablespoon of water if the pan gets dry). Add the mushrooms to the pan. Continue to stir for 3 to 5 more minutes, until the mushrooms are cooked through. Add the spinach and continue to stir until the leaves wilt. Set aside and keep warm, if possible.

Step 2

2. In a small bowl, combine the chickpea flour, flaxseed meal, onion powder, garlic powder, white pepper, black pepper, tur-meric, nutritional yeast, and baking soda. Add 1½ cups water and stir until the batter is smooth.

Step 3

3. In a large, nonstick pan over medium heat, pour the batter as if you are making an 8- to 9-inch-wide pancake. When the underside is browned, after about a minute or two, flip the omelet like a pancake. After another minute or so, check to see if the bottom side is cooked to your liking. When ready, transfer the omelet to a plate with a large spatula. Repeat to make the other omelet.

Step 4

4. Load half of each omelet with the reserved cooked vegetables and fold the other half of the omelet over like a taco. Add top-pings, if desired, and enjoy!