Omelette Recipe

Chickpea flour: This is the base of the omelette, providing a protein-rich and gluten-free alternative to eggs.

Water: Used to create the batter, giving it the right consistency.

Turmeric: Adds a warm color and subtle earthy flavor to the omelette.

Black salt: Also known as kala namak, it imparts an egg-like flavor to the dish.

Baking powder: Helps the omelette to rise and become fluffy.

Chopped vegetables: Bell peppers, onions, and tomatoes add texture, flavor, and nutrients to the omelette.

To achieve a fluffy texture in your omelette, make sure to whisk the chickpea flour batter thoroughly to incorporate air. This will help the baking powder activate more effectively, resulting in a lighter and more airy omelette.

• Chickpea flour - Substitute with tofu: Tofu can be blended to create a smooth batter-like consistency, making it a great base for a vegan omelette.

• Water - Substitute with unsweetened plant-based milk: Using unsweetened plant-based milk like almond or soy milk can add a bit more richness to the batter.

• Turmeric - Substitute with nutritional yeast: Nutritional yeast can add a cheesy flavor and a bit of color, similar to what turmeric provides.

• Black salt (kala namak) - Substitute with regular sea salt: Regular sea salt can be used if black salt is unavailable, though it won't provide the same eggy flavor.

• Baking powder - Substitute with apple cider vinegar: A small amount of apple cider vinegar can react with the chickpea flour to help the omelette rise and become fluffy.

• Chopped vegetables (bell peppers, onions, tomatoes) - Substitute with spinach, mushrooms, zucchini: These vegetables can add different textures and flavors, making the omelette more interesting and nutritious.

• Allow the omelette to cool completely before storing. This prevents condensation, which can make the omelette soggy.

• For short-term storage, place the omelette in an airtight container. Store it in the refrigerator for up to 3 days.

• To freeze, layer parchment paper between each omelette to prevent them from sticking together. Place them in a freezer-safe bag or container.

• Label the container with the date to keep track of freshness. The omelette can be frozen for up to 2 months.

• When ready to eat, reheat the omelette in a non-stick pan over medium heat until warmed through. Alternatively, microwave on a microwave-safe plate for 1-2 minutes, checking halfway through.

• For best results, avoid reheating the omelette multiple times, as this can affect texture and flavor.

• Stovetop Method:

  1. Lightly grease a non-stick pan with olive oil or vegan butter.
  2. Heat the pan over medium-low heat.
  3. Place the leftover omelette in the pan.
  4. Cover with a lid to retain moisture.
  5. Heat for 2-3 minutes on each side until warmed through.

• Microwave Method:

  1. Place the omelette on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes.
  4. Check if heated through; if not, continue in 30-second intervals.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the omelette on a baking sheet lined with parchment paper.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes until heated through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the omelette on a toaster oven tray.
  3. Cover with aluminum foil.
  4. Heat for 5-10 minutes until warm.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the omelette in the steamer basket.
  3. Cover and steam for 5-7 minutes until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the omelette in the air fryer basket.
  3. Heat for 3-5 minutes until warm and slightly crispy.

• Mixing bowl: A large bowl used to combine the chickpea flour, water, turmeric, black salt, and baking powder until smooth.

• Whisk: A utensil used to blend the ingredients in the mixing bowl to ensure a smooth batter.

• Non-stick pan: A pan that prevents the batter from sticking, making it easier to cook the omelette evenly.

• Spatula: A tool used to flip the omelette and to lift the edges to check if the bottom is golden brown.

• Measuring cups: Used to measure out the chickpea flour and water accurately.

• Measuring spoons: Used to measure the turmeric, black salt, and baking powder precisely.

• Chopping board: A surface used to chop the vegetables like bell peppers, onions, and tomatoes.

• Knife: A tool used to chop the vegetables into small, even pieces.

• Ladle: Used to pour the batter into the pan evenly.

Prepare ingredients in advance: Chop all vegetables and measure out chickpea flour and spices the night before.

Use a blender: Blend the batter ingredients for a smoother consistency and quicker mixing.

Preheat the pan: Ensure the non-stick pan is hot before pouring the batter to speed up cooking.

Batch cooking: Double the recipe and cook multiple omelettes at once, storing extras for quick meals later.

Use a lid: Cover the pan while cooking to help the omelette cook evenly and faster.