Side
Chickpea Omelette
![cooktime]()
Cooking time5 min![preptime]()
Prep time10 min![servings]()
ServingsPortions 1
FOR THE CHICKPEA OMELETTE:
- 1/4 cup chickpea flour
- 1/4 tsp turmeric
- 1 tbsp nutritional yeast
- 1/4 tsp baking powder
- 1/3 cup water at room temperature
- 1/2 tbsp olive oil
- 1/4 tsp salt
FOR THE FILLING:
- 1/2 pack Violife Cheddar Style Shreds
- 1 medium red onion thinly sliced
- 1/2 tbsp olive oil
- salt and pepper to season
TO SERVE:
- 1/2 tomato chopped
- lime and parsley
- For the batter, in a small bowl, add the chickpea flour, turmeric, nutritional yeast, baking powder and salt and mix to combine. Add the water and whisk until smooth. Set aside.
- Heat a non-stick frying pan over a medium heat with olive oil and sauté the onion. Season with salt and pepper and set aside on a plate.
- To cook the omelette, brush olive oil over the same non-stick frying pan and place over medium heat. Pour the batter in the pan, tilting the pan into circular motion to spread it. Cook for 3-4 minutes.
- Cover half of the omelette with the Violife Cheddar Style Shreds and onion and fold in half over the filling.
- Top with the chopped tomato and serve with lime and parsley.
