Chickpea Omelet

Instructions

1. Mix the dry ingredients in a bowl.
2. Add 1/2 the water, whisk until smooth, then whisk or stir in the rest of the water. It’s important to let the batter sit for at least 10 minutes, up to an hour, before cooking.
3. While the batter rests, heat the oil in a nonstick skillet over medium heat. When the oil shimmers, add your vegetables. Saute them for about 5 minutes. You want them mostly soft.
4. Stir the warm sautéed vegetables into the batter, and then pour the batter into the skillet. It will look like you’re making a pancake.
5. Let it sit over medium heat without disturbing it for about 5 minutes. When the edges are brown and the top is slightly dry and bubbled, you can flip over.

Notes

*You can use regular table salt, but Indian black salt (Kala Namak) makes the omelet taste really egg-like!
*You can skip the onion/garlic powder if you’re adding fresh onion with the veggies.
*You can also skip the veggies entirely and just make a cheese omelet!