Omelettes are missed when you give up eggs and as much as I tried, you cannot re-create an egg omelette. but you can definitely re-create the atmosphere with a great, healthy and full of proteins vegan omelette.
Many people use chickpeas and white flour when making this omelette. I felt that it was too heavy and quite tasteless, so I came up with a different mixture that makes a lighter omelette.
You can play with the seasoning, maybe try adding spices for a more Indian feel. But for a nice gluten-free breakfast- I like it more plain.
Kala namak – is a black-purple salt, I bought it in an Indian spice shop. it is perfect for this omelette because it contains some sulfur and therefore resembles the taste of an egg.
1tbspherbschopped- I used fresh Parsley and oregano.
Mix together all the flours and kala namak. add Salt and pepper.
Add water and stir well using a fork. add 0.5 tsp olive oil and milk.
in the meantime - fry the tomato in 1 tsp olive oil and add in the herbs for another minute.
Use a good non-stick pan (crepe pan would be excellent - I didn't need to put more oil on the pan).
When the pan is hot, pour in the batter and immediately move the pan in circular motion to swirl the batter.
if the pan was hot enough, the batter will start cooking very quickly, you will see tiny small bubbles pushing up the omelette.
Add the tomato and herbs on half of the omelette and quickly cover with the other half. use a spatula to flip the omelette.
I was too busy taking pictures, so my omelette didn't make it as one unit, I just scrambled it 🙂
I'd love to get more feedback - questions about recipes, comments and suggestions!