One of my favorite brunch menus includes omelettes, egg-free of course! The not-too-secret secret to delicious egg-free omelettes is garbanzo bean flour or garfava (chick pea and fava bean mix) flour. I love adding different seasonings to the flour and creating something new each time. This cabbage and onion omelette go great with boiled potatoes.
2 cups garfava flour
2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon dry mustard powder
2 teaspoons caraway seeds
2 teaspoons dill
2 cups water
1/2 onion, chopped
1 cup shredded cabbage
2 cloves garlic minced
Organic canola oil
In a bowl, whisk together flour, herbs and spices. Slowly add in water and beat until smooth. Set aside.
In a heavy skillet, lightly grease (if using oil). Vegetables may be dry sautéed if you prefer. Place skillet on medium high heat. Add the onions and garlic to the hot pan and sauté, stirring occasionally until onions are limp and start to caramelize (turn slightly brown), about 10 minutes. Add in cabbage. Continue to cook, stirring occasionally until cabbage is soft, about 5-10 minutes. Remove vegetables from heat.
Heat oven to 200oF.
Lightly oil a crepe pan or flat grill with oil and place on medium high heat.
Allow the pan to get hot.
Using a ladle, pour about 2/3 cup of the garfava batter onto the pan. With the back of the ladle, carefully smooth out the top of the batter, from the center to the edges, making a circle. Sprinkle the batter with a couple of tablespoons of the cooked vegetables. After about a minute, the edges should appear dry. With a thin spatula, carefully and slowly reach all around under the omelette edge. Then you can reach under the entire omelette, lift it and flip it. Allow it to cook another minute. When done, lift the omelette onto a baking sheet and keep warm in the oven.
Continue with the rest of the batter, lightly oiling the pan between each omelette.
Makes six 5″ Socca omelettes.