This delicious vegan omelet is from chef and author Robert Oser.  The omelet serves two people.  Try the variations suggested below and check out Robert’s other delicious recipes on Hippievegan.com

 

• 2/3 cup chickpea (garbanzo) flour

• ½ tsp. baking powder

• ¼ tsp. turmeric powder

• 1/3 cup sautéed mushroom

• ¼ cup chives or scallions, chopped

• 1-2 cloves garlic, minced finely

• 1 T fresh parsley, minced

• 1 cup baby spinach

• 2/3 cup non-dairy milk or water

• 1 T olive oil

• Sea salt to taste

 

 

 

 

In a mixing bowl combine the chickpea flour, baking powder, turmeric, garlic, and sea salt. Slowly add in the milk or water, whisking continuously to make sure you don’t get any lumps. Stir in the chives, mushrooms and parsley.
In a small pan on medium heat, add the oil (make sure the pan is hot before you add the batter, otherwise you will end up with a sticky mess). Pour half the batter into the pan and cook until bubbles start to appear.
Add the spinach or any other vegetable of choice. Fold omelet in half and continue to cook for a minute or two. Make sure not to overcook it, you want the middle to be soft. Remove from pan and serve. 
Repeat the process with the other half of the mixture for a second omelet.
Serve hot, with toast and fruit. Enjoy!
 

Variations:

Add homemade vegan cheddar or other cheese
Add some dried or chopped herbs: dill, basil, oregano, cilantro, etc.
Add other vegetables, cooked or raw: tomatoes, asparagus, summer squash
Add salsa, guacamole, or hot sauce as desired