In our opinion this is omelette is game changer! Super quick to make, tasty, great texture and surprisingly eggy! Thanks Lua Marchi for this new favourite of ours!

Ingredients⁣ (for about 4 serves):
1 cup besan flour⁣ (chickpea flour - easily found on bulk stores, we bought ours ar Scoop and $1 is enough for 2 recipes)
1/2 cup Taoca hydrated flour
1 tbsp nutritional yeast
2 tbsp olive oil⁣
1 cup plant based milk⁣ (we used soy milk)
Salt to taste⁣
Pinch Bic. Soda⁣
⁣
1. In a bowl mix all the dry ingredients

2. Add the milk and whisk until you have a creamy omelette batter

3. You can aso add finely chopped tomato or onions to the batter

4. Heat a non-stick skillet with a little bit of coconut oil or olive oil. Scoop 1/4 cup of the batter onto the skillet and spread it evenly across the surface. Cook it for a few minutes on low heat until the top is no longer shiny wet looking and the underside is light to medium brown. Flip over and cook the other side for a couple more minutes.

5. Take it off the heat, add your favourite fillings to half omelette and fold it in half

We served ours with mushroom, avocado, spinach hemp seeds and pumpkin seeds - an absolute winner!