Do you have a recipe for Chickpea Flour Omelet?
Here's a recipe for Chickpea Flour Omelet:

Ingredients:

Filling

• olive oil, for cooking
• 1/2 cup cremini mushroom, sliced
• 1/2 cup cherry tomatoes, halved
• salt, to taste
• pepper, to taste
• 1 clove garlic, minced
• 2 cups fresh spinach

Omelet

• 3/4 cup chickpea flour
• 1 1/2 tablespoons nutritional yeast
• 1/2 teaspoon baking soda
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon black salt, kala namak, optional
• 1 teaspoon apple cider vinegar
• 3/4 cup unsweetened almond milk
• fresh cilantro, for serving
• salsa, for serving

Instructions:

1. In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and tomatoes and cook for 3-4 minutes, until they start to release their juices. Season with salt and pepper.
2. Add a bit more olive oil to the pan, then add the garlic and cook for 2 minutes, until fragrant.
3. Add the spinach and cook for 3-4 minutes, until wilted. Remove the pan from the heat.
4. In a medium bowl, combine the chickpea flour, nutritional yeast, baking soda, garlic powder, turmeric, salt, black salt, apple cider vinegar, and almond milk, and whisk together until mostly smooth.
5. In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add a 1/2 cup (120 ml) of the omelet batter to the pan. Let cook for 5-7 minutes, or until several bubbles have formed on the surface. Spoon half of the vegetable filling onto one side of the omelet.
6. Using a spatula, fold the omelet in half. Turn off the heat and cover the pan with a lid. Let the omelet steam for 5 minutes, until completely cooked through. Repeat with the remaining omelet batter and filling.
7. Serve the omelets with salsa and fresh cilantro.

Enjoy your Chickpea Flour Omelet!