Veggie omelet

Ingredients:

1/2 cup chickpea flour ( besan)
1/2 cup water
1/4 teaspoon baking powder (optional for fluffiness)
Salt and pepper to taste
1/4 teaspoon turmeric powder (for color and flavor)
1/4 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped tomatoes
1/4 cup chopped spinach or any leafy greens
2 tablespoons chopped fresh cilantro (optional)
2 tablespoons oil for cooking
Instructions:

In the mixing bowl, mix together the chickpea flour, water, and, if desired, baking powder for added fluffiness. Add salt, pepper, and turmeric powder to the mixture.

Add Vegetables: Mix in the chopped onions, bell peppers, tomatoes, spinach, and cilantro into the batter. Stir well to distribute the vegetables evenly.

Warm a non-stick skillet on medium heat with one tablespoon of oil to cook the omelet. Once the skillet is hot, pour half of the batter into it, spreading it evenly to create a round shape.

Cooking Process: Let the omelet cook for a few minutes until the edges start to lift and the bottom becomes golden brown. Carefully flip over the omelet using a spatula and cook the other side until it’s cooked through and lightly browned. Repeat the process for the remaining batter.

Serve: Transfer the omelet to a plate once both sides are cooked. You can serve it as is or with your favorite sauce or chutney.

Feel free to adjust the vegetables and seasonings according to your taste preferences. This omelet is a great way to enjoy a vegan and gluten-free alternative to traditional egg-based omelets while incorporating plenty of veggies.