Chickpea Omelette

In a small mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, black salt or Himalayan salt. Mix in the water until smooth. Set aside.

In a non-stick or cast iron skillet, heat 1/2 of the oil over medium heat and sauté the peppers and onions. Cook for about 2 minutes. season to taste and remove the vegetables from the pan and set aside on a plate.

In the same skillet, heat the remaining 1/2 of oil . Pour the chickpea batter in the skillet, tilting the pan into circular motions to spread the batter. Cook for 3-4 minutes, the omelette is cooked when the sides are dry and it’s not wet in the center. Cover half of the omelette with the sautéed vegetables, add the vegan cheese, loosen up the omelette sides with a spatula and fold in half over the filing.

Enjoy!