- 100 g of aquafaba (chickpea brine),
- 200 g of water,
- 150 g of chickpea flour,
- 1 tbsp of dried tarragon,
- 1 tbsp of freeze-dried chives and
- ½ tsp of Kala Namak (black salt).
Heat a flat pan (e. g. a tortilla or crêpes pan) on medium heat. Add
- ½ tsp of vegan butter or oil.
Pour ¼ of the mixture into the pan and spread it evenly with a spatula. Bake for a few minutes. When the mixture has dried, flip the omelette around. Bake the other side for just a bit.
Repeat until the mixture is used up.
Meanwhile, prepare the filling:
Heat another pan on medium heat. When it is hot, add
- 1 tsp of vegan butter or olive oil and
- 2 chopped onions (∼200 g).
When the onions are soft, add
- 400 g of sliced mushrooms and
- 2 tsp of fresh thyme or ½ tsp of dried.
Stir from time to time. When the mushrooms are done, add
- a splash of lemon juice.
Spread the mushrooms on one side of each omelette, and fold over the other half.
You can variate the recipe with other fillings, such as spinach, smoked tofu or tomato and basil.
Also, you can use this omelette recipe without filling as an easier version of the frittata in my recipe for Minestrone Genovese. In this case, add chives, parsley and basil and bake only two instead of four omelettes/frittatas from the same amount of batter, because frittatas are supposed to be thicker.