Chickpea and Onion Omelette
This recipe is for a smaller pan. If you want a bigger omelette that fits a medium or a large pan, double the chickpea flour, salt and pepper. Little omelette serves two people, bigger one serves four to six people.
- 3 heaping Tbsp chickpea flour it should be superfine, "Papa" flour and TRS gram flour are perfect for example
- ¼ Tbsp salt
- pinch of ground black pepper
- 8 Tbsp water
- 1 medium onion
- a big bunch of fresh herbs dill, spring onions and basil for example
- 2 Tbsp oil
Mix chickpea flour with salt and pepper. Add water and mix until you have a creamy omelette batter. Add thinly sliced onions and chopped herbs.
Mix everything together. Heat up some oil on a smaller pan.
Scoop all the batter onto the pan and spread it out with a spoon so you have a nice round omelette.
Cook for a few minutes (don’t cover the pan with a lid!).
Flip the omelette over (use a thin spatula) and cook for a couple more minutes.
Remove the heat.
Let it cool a little bit, cut it and serve it on a bread or as a side with your morning porridge or some other dish.