- 1 Onion
- 4 Garlic cloves
- 250 grams Mushrooms
- 250 grams Cherry tomatoes
- 100 grams Spinach
- A pinch Salt & pepper
- 130 grams Chickpea flour/gram flour/besan
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Turmeric
- 1/2 teaspoon Black salt (kala namak)
- Enough until you get a thick batter Water
Peel and dice the onion. Peel and chop the garlic. Slice the mushrooms, and slice the cherry tomatoes in half.
Heat up a pan on medium-high heat and sauté the onion and garlic for a few minutes or until the onion is soft. Then add in the mushrooms and sauté until the mushrooms are soft. Then add the cherry tomatoes and spinach. Sauté until the spinach has wilted. Season with salt and pepper. Set this aside for later.
The omelette part 1
Put all ingredients for the omelette, except the water, in a bowl. Mix this together. Then gradually add in water until you get a thick batter. You may need to adjust with some more water or flour.
The omelette part 2
Heat up a pan on medium-low heat and add some oil. Add in a ladleful of the batter to the pan and swirl around to make it a round omelette. Leave it like this for 5 minutes without touching it.
Note: nutritional values are for 1 filled omelette