Taiwanese Omelette (Vegan & Gluten-Free)

Ingredients

• 1 cup Chickpea Flour
• 1 cup Water
• 1 tbsp Soy Sauce (Gluten-Free Tamari)
• 1/4 tsp White Pepper
• 1 cup Spinach
• 1/2 cup Carrot
• 1/2 cup Shiitake Mushrooms
• 2 tbsp Neutral Oil
• 2 tbsp Sweet Chili Sauce (Gluten-Free)

Instructions

1. 1In a medium bowl, whisk together the 1 cup chickpea flour, 1 cup water, 1 tbsp soy sauce (Gluten-Free Tamari), and 1/4 tsp white pepper until the mixture is completely smooth. Let this batter rest for 5 minutes.
2. 2While the batter rests, prepare your vegetables: finely chop the 1 cup spinach, grate the 1/2 cup carrot, and thinly slice the 1/2 cup shiitake mushrooms.
3. 3Place a 10-inch non-stick skillet over medium heat, which is about 350°F (175°C). Add 1 tbsp of the 2 tbsp neutral oil to the skillet and let it heat until it shimmers.
4. 4Pour half of the chickpea flour batter into the heated skillet, tilting the pan to spread it into an even circle. Immediately sprinkle half of the chopped 1 cup spinach, half of the grated 1/2 cup carrot, and half of the sliced 1/2 cup shiitake mushrooms evenly over the batter.
5. 5Cook for 5 to 7 minutes, or until the edges of the omelette look dry and the bottom is a light golden brown. You should see small bubbles forming on the surface, and the batter should appear set.
6. 6Carefully slide a spatula under the omelette and confidently flip it over. Cook the second side for another 2 to 3 minutes, until it is also golden brown and the vegetables are tender.
7. 7Slide the cooked omelette from the skillet onto a plate. Drizzle half of the 2 tbsp sweet chili sauce (Gluten-Free) over the top. Repeat steps 3 through 8 with the remaining 1 tbsp neutral oil, the rest of the batter, vegetables, and sweet chili sauce to make the second omelette.

Substitutions

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