I can’t get enough of these chickpea flour no-egg omelettes. They are so satisfying and make a lovely brunch.
1 cup Garbanzo bean flour
2 Tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon Herbes do Provence
1/2 teaspoon Rosemary
1 cup water or more
1 onion, chopped
1/2 cup shiitake mushrooms, cleaned and chopped
1/2 cup frozen or fresh corn
In a bowl, whisk together flour, herbs and spices and yeast. 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 to the hot pan and sauté, stirring occasionally until onions are limp and start to caramelize (turn slightly brown), about 10 minutes. Add in mushrooms and corn. Continue to cook, stirring occasionally about 5 minutes. Remove vegetables from heat.
Preheat 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.
Stir the batter. Add water, if necessary to make a thick and pourable batter.
Using a ladle, pour about 1/2 cup of the 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.
Evenly distribute about 1/4 of the cooked vegetables on top of the omelette.
After about a minute or two, 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 on half of the omelette, and bend it over the top. Lift the omelette onto a baking sheet and keep warm in the oven or serve immediately.
Continue with the rest of the batter, lightly oiling the pan between each omelette.
Makes 4 omelettes.