Vegan Chickpea Flour Omelette

Weekends are just heavenly, aren't they!

Especially at this time of year, when spring is slowly starting to approach & the first, soft sunrays start to shine through the curtains in the morning to wake you up ... Days like that are made for freshly brewed coffee (the good stuff, not the instant one for during the week!), loungy pants and an indulgent cooked breakfast. Omelette would be one of my go-to choices - and funnily enough, it still is!
Just in a veganised form! We'd like to introduce you to our:

Vegan Chickpea Flour Omelette

For 2 vegan Omelettes, you'll need:
- 100g Chickpea Flour
- 50g Tapioca Flour
- 100 to 150g unsweetend Plant Milk
- 1 Teaspoon Kala Namak (also called "Black Salt")
- 1 Tablespoon of Vegetable Oil
- 1 medium Onion, chopped
- 1 clove of Garlic, chopped
- 2 slices of vegan Cheese (or 2 hands full of grated vegan Cheese)
- 2 slices of vegan Ham (such as Quorn vegan Ham)
- Any Vegtables & Herbs you fancy (Kale, Spinach, Peppers, Tomato, Parsley, Basil, even Kapers - all works well!)
- Seasoning to taste (again, whatever you fancy - salt, pepper, curry powder, smoked paprika ...)

Thouroughly mix the chickpea flour, tapioca flour, plant milk & kala namak into a liquid dough.
Gently add the chopped onion & garlic to the dough before you add a tablespoon of oil into a large pan &
start frying it up similar to a pancake. While the bottom is browning, add the vegan cheese, vegan ham,
any chopped veg and herbs as well as any seasoning you fancy on top (try to keep it on one side to make the folding process easier).
After about 2 min. fold the Omelette into shape with help of a spatula and fry for another couple of minutes on each side
(be careful when you flip it to ensure the filling doesn't fall out!). Repeat process for the second Omelette.

Serve with fresh salad, baked beans and / or a dollop of vegan creme fraiche (such as Oatley!).

And as always, make sure you share your re-creations with me!

with lots of love & light from your

Natural Vegan Gypsy