Chickpea Omelette

Ingredients:

3/4 cup chickpea flour
2 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and black pepper, to taste
1 tablespoon egg replacer flour
3/4 cup almond milk or coconut cream
3 tablespoons aquafaba (optional)
1/4 teaspoon baking soda
2 teaspoons apple cider vinegar

1 teaspoon oil
1/2 red onion, sliced
10 mushrooms, sliced
1 small green bell pepper, chopped
1 roma tomato, finely chopped
a pinch of paprika
salt and black pepper to taste
2 vegan cheese slices

1 avocado, sliced
1 tablespoon chives, chopped

Combine chickpea flour with remaining dry ingredients. Add the almond milk or cream and whisk. Cover and refrigerate overnight, if possible. Then add the remaining ingredients.

In a frying pan, add the oil and cook the onion. Add the mushrooms and bell pepper and cook until mushrooms are wilted. Add the tomato, paprika, salt and pepper and cook for another minute or two. Remove from heat and wipe the frying pan.

Put a teaspoon of oil on the frying pan and pour an even thin layer of the chickpea batter. Reduce heat and cook until the top begins to solidify. Place the cheese and vegetables on one side and fold over the omelette with a spatula.

Transfer to plate and repeat with remaining batter.

Place avocado slices on top and sprinkle with the chives.

Serve with roasted potatoes or hash browns.