Vegan Omelette

Ingredients

• 200 g chickpea flour
• 1 pinch kala namak
• Salt
• Pepper
• 200 g tomatoes
• 100 g mushrooms
• 50 g Baby Spinach
• 2 tbsp olive oil
• 1 stalk Coriander

Instructions

1. 1.

   Mix chickpea flour with 400 ml water. Season with kala namak, salt and pepper.

2. 2.

   Heat one tablespoon of olive oil in a pan. Pour about a quarter of the chickpea batter into the pan and cook like a large pancake until small bubbles form. Flip and bake for another 2–3 minutes on the other side.

3. 3.

   Clean, wash and quarter the tomatoes and mushrooms. Clean, wash and dry shake the baby spinach as well.

4. 4.

   Heat the remaining olive oil in another pan, add the vegetables and sauté for about 5 minutes over medium heat.

5. 5.

   Place the vegan omelette on a plate, top with the sautéed vegetables and fold together. Garnish with fresh coriander and serve.