My husband often prefers plant-based, egg-free meals. You’d almost be hard pressed to believe these chickpea omelettes are egg free. They are delicious and so easy to make.

Per omelette:

1/4 cup chickpea flour

1/2 cup water

1/4 teaspoon Maldon sea salt

Filling:

sliced tomaotes, shredded cheese, cream cheese, chives, parsley, dill

Method:

1. Whisk together the flour, water and sea salt. Ideally, allow to sit for 30 minutes while you prepare the fillings and side dishes.

2. Skim off the foam that forms on top and discard.

3. In a large cast iron or non-stick skillet, heat 1 teaspoon of Extra virgin olive oil on medium heat.

4. Pour the batter over the skillet and swirl to cover the entire surface.

5. Cook without disturbing until the bottom is becoming a bit golden brown, roughly 3-5 minutes. Then place your filling in the center and fold the ‘sides’ inward like French omelette. Loosen the omelette and slide out of the pan. Enjoy