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-Chickpea flour (also known as gram flour or besan)
-2 slice bread (white or wholewheat)
-Baking powder
-Turmeric powder (for color)
-Black salt (also known as kala namak, for an eggy flavor)
-Fresh Cream (Optional) - Skip if you are making it vegan
-Regular salt (or to taste)
-Green Chillies- As per taste
-1 cup water
-Chopped vegetables (such as onions, grated carrots, spinach etc)
-Olive oil (or any plant-based oil)
- Cut the edges of bread first and do not use trimmed edges.
- In a blender jar, tear up the soft part of the bread. Add milk, chickpea flour, baking powder, turmeric powder, salt, fresh cream, and water.
- Blend the mixture and make sure there are no lumps. The batter should be smooth and slightly thick.
- Add the nutritional yeast if you're using it. This adds a delicious, cheesy flavor to the omelette.
- Add black salt, it is a must for the eggy flavour.
- Fold in the chopped vegetables. You can use any vegetables you like, but my favorites are onions, tomatoes, bell peppers, and spinach for their color, flavor, and nutrients.
- Before pouring check the consistency. It should be slightly thinner than the pancake batter.
- Heat a non-stick skillet over medium heat and add the olive oil.
- Pour a ladleful of the batter into the skillet and spread it evenly to form a round shape, just like you would with a regular omelette.
- Cook for about 3-4 minutes on one side, until the edges start to lift and the bottom is golden brown.
- Flip the omelette carefully using a spatula. Now if you like to add cheese you can add grated mozzarella or any other cheese of your choice or vegan cheese and fold the omelette.
- Cook the other side for another 2-3 minutes.
- Once both sides are cooked, transfer the omelette to a plate. Serve it hot with your favorite toppings and sides or as is.
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