Chickpea Omelet with Mushrooms, Onions and Kale

Serves 2

For the Omelet Batter:

¾ cup chickpea flour

½ cup unsweetened soy, hemp or almond milk plus more if needed

2 tsp apple cider vinegar

2 tsp nutritional yeast

½ tsp no-salt seasoning bend

½ tsp turmeric

¼ tsp baking soda

1/8 tsp black pepper

For the Vegetables:

½ cup chopped onions

½ cup chopped red pepper

2 cloves garlic, chopped

1 cup sliced mushrooms

2 cups thinly sliced kale

½ cup low sodium salsa or chopped tomato

In a small bowl, whisk together the omelet batter ingredients Add an additional 1-2 tablespoons of non-dairy milk if mixture is too thick to pour.

In a 10-inch non-stick skillet, heat 2-3 tablespoons water and saute onions, red pepper and garlic for 2 minutes, add mushrooms and continue to cook until soft and tender, about 3 more minutes. Add kale and stir until wilted. Remove from pan.

Clean skillet and lightly wipe with olive oil. Pour half of the batter into the pan and swirl to evenly cover the bottom. Place half of sauteed vegetables on top of one side of the omelet. Cook until the omelet bubbles and starts to firm up along the edges (about 2 minutes).

Gently fold over one side and cook for another minute. Cover with a lid, remove from heat and allow to steam for 5 minutes.

Repeat to make second omelet. Serve with salsa or chopped tomato.