Eggs used to be somewhat of a default long back for breakfast. Though we did have a good number of Indian breakfast options, eggs would still feature on most week days. Especially omelettes loaded with greens and veggies. And for Dad, it would be a teeny bit of the egg mixture mixed in loads of veggies, since he did not like egg much. There are tofu based alternate recipes, but I never caught on to tofu. It is just not for me.

So I decided to use what I know best. Indian food. This Omelette is derived from my  Chilla - The chickpea flour thick crepes which have a bunch of spices and veggies. This version is fluffed up a bit with flaxmeal and baking powder and when cooked makes a thick omelette which is soft in the middle, with crunchy veggies. This Omelette can be loaded with any veggies and makes for a great addition to school lunch/snack box.

Veggie Omelette
Gluten, Soy, nut, egg, dairy free

Ingredients: Makes one large Omelette. Serves 1 hungry person, easily doubled, tripled

• 1 Tablespoon flaxmeal
• 1 Tablespoon Oat flour (or flax meal or chia seed meal)
• 1/3 cup chickpea flour (besan)
• 1/2 cup water
• 1/4 teaspoon salt
• a generous pinch of black salt/kala namak (1/8 teaspoon)
• a generous pinch of garlic powder (1/8 teaspoon)
• pinch of turmeric powder
• 1/2 teaspoon baking powder
• 1 teaspoon nutritional yeast
• a few Tablespoons each of chopped onion, bell peppers, tomato, carrots( 1/3 to 1/2 cup total veggies)
• 1/2 Jalapeno or serano chili pepper finely chopped( or use black pepper/cayenne to taste)
• 1/3 cup packed chopped spinach or greens

Preparation:

1. In a bowl, add flaxmeal and warm 1/4 cup water.
2. whisk and let sit for 5 minutes. Prep the veggies.
3. Add the oat flour and mix. Add the salt, spices and 1/4 cup more water and mix.
4. Mix baking powder in the chickpea flour in another bowl.
5. Add in the chickpea flour and whisk for half a minute to combine well and to help the batter get airy.
6. Add the veggies, jalapeno, greens, nutritional yeast and fold in well.
7. Heat a non stick pan at medium heat and grease a little.
8. Drop the batter on the hot pan and tap once or twice to spread.
9. Cover with a lid and cook for 6-7 minutes.
10. Take lid off, add a few drops of oil on the edges, cook for another 5-7 minutes(depends on the consistency of the batter).
11. Flip and cook for 5-6 minutes.
12. Add more greens and/or non dairy cheese, fold and serve with ketchup, toasts and hash browns.
13. If making a larger batch, or keeping the batter sitting for long, the veggies will leak some moisture into the batter. Check consistency and Whisk a few teaspoons of chickpea flour into the batter to thicken, just before making the next omelette.
14. (This quantity can also make 2 medium-small omelettes. They will cook faster and will be easier to flip)