Chickpea flour omelette with vegetables

Ingredients (serves 1)

• Chickpea flour (gram flour)55 g
• Bell pepper70 g
• Spinach30 g
• Onion30 g
• Rapeseed / sunflower oil8 g
• Tomato100 g

Also: Water (~80 ml), salt, turmeric, pepper

Method

1. In a bowl, whisk the chickpea flour (55 g) with 80 ml of water, a pinch of salt, turmeric and pepper until the batter is smooth and thick, like pancake batter. Leave to stand for 5 min.
2. While the batter rests, finely chop the onion (30 g), cut the pepper (70 g) into strips and slice the tomato (100 g). Rinse the spinach (30 g).
3. Heat 8 g oil (about 1.5 tsp) in a frying pan over medium heat. Fry the onion and pepper for 3 min, add the spinach and stir for 1 min until it wilts.
4. Pour the batter evenly over the vegetables. Cook over medium heat for 4 min until the edges come away from the pan and the top has set.
5. Flip with a wide spatula and cook for another 2 min over medium heat. Serve with the tomato.