makes approx 4 omelettes
Prep Time 5 mins
Cook Time 6-8 mins per omelette
Gluten free, vegan
- 75g Gram/Chickpea flour
- 75g plain flour (OR can sub gluten-free flour, as well as wholemeal flour or spelt)
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/2 tsp Himalayan Black Salt/Kala Namak (this is essential if you want that vaguely egg-y taste, as this salt is super sulphurous!)
- 400ml non-dairy milk (soya or oat milk work best)
Optional Extras: chopped vegetables: red onions, mushrooms, peppers, courgettes (highly recommended), herbs such as Za'tar or dried oregano, or spices such as paprika or garlic powder
- Mix all of the ingredients together in a mixing bowl, except for the non-dairy milk.
- Add the non-dairy milk and whisk until well-combined until you have a smooth batter. At this point, the smell of the black salt may be relatively strong, but don't worry, it will cook out.
- Add the chopped veggies at this stage and mix well.
- Heat a little oil in a non-stick frying pan over a medium-high heat. Once the oil starts to smoke, or is hot enough, remove pan from the heat and pour a portion of the batter into the pan, spreading it into a circle as quickly as possible, trying to get the veggies evenly spread.
- Heat on a medium-high heat for 3-4 minutes and be careful not to touch the omelette while its cooking, as it may fall apart. Once the batter is cooked and golden on the bottom, flip the omelette and cook for a further 2-3 minutes on the other side.
- Transfer to a plate and top with whichever condiments/toppings you prefer! My favourite toppings are vegan cheese, chilli oil & fresh parsley/coriander, yum!