Vegan Omelet

Vegan Omelette

Ingredients
- ¼ cup Original Flour Blend
- ¼ tsp Turmeric
- ¼ tsp Black salt
- ⅓ cup Water - at room temperature
- 1 tbsp Olive Oil
- 3 Sliced Mushrooms
- 1 cup Spinach Leaves
- ⅛ tsp Garlic Powder
- ¼ tsp Salt

Method
- In a small mixing bowl, whisk the Original flour blend, turmeric, black
   salt (or salt)
- Whisk in the water until smooth, and no to few lumps appears.
- Set aside while you cook the vegetables
- In a non-stick frying pan, heat oil over medium heat and sautee the
   mushrooms slices, spinach, until fully roasted. It takes about 2
   minutes
- Season the vegetable with salt, pepper, and garlic powder.
- Remove the vegetables from the pan and set them aside on a
   plate.
- In the same non-stick pan, heat the remaining 1/2 tablespoon of
   olive oil over medium heat, brushing it all over the pan to prevent
   the omelette from sticking
- Pour the omelette batter in the pan, tilting the pan into circular
   motion to spread it as you will do for crepes
- Cook for 3 to 4 minutes, the omelette is cooked when the sides are
   dry and it's not wet in the center
- Cover half of the omelette with the sautéed vegetables, loosen up
   the omelette sides with a spatula and fold in half over the filling
- Serve immediately

Method
- In a small mixing bowl, whisk the
   Original flour blend, turmeric, black salt
   (or salt)
- Whisk in the water until smooth, and no
   to few lumps appears.
- Set aside while you cook the vegetables
- In a non-stick frying pan, heat oil over
   medium heat and sautee the   
   mushrooms slices, spinach, until fully
   roasted. It takes about 2 minutes
- Season the vegetable with salt, pepper,
   and garlic powder.
- Remove the vegetables from the pan 
   and set them aside on a plate.
- In the same non-stick pan, heat the
   remaining 1/2 tablespoon of olive oil   
   over medium heat, brushing it all over 
   the pan to prevent the omelette from 
   sticking
- Pour the omelette batter in the pan,
   tilting the pan into circular motion to
   spread it as you will do for crepes
- Cook for 3 to 4 minutes, the omelette is
   cooked when the sides are dry and it's 
   not wet in the center
- Cover half of the omelette with the
   sautéed vegetables, loosen up
   the omelette sides with a spatula and
   fold in half over the filling
- Serve immediately