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  • -12 asparagus, ends trimmed and stalks cut into 2,5cm pieces
  • - 1/2 cup superfine chickpea flour
  • - 2 tablespoons nutritional yeast
  • - 1 Tablespoon ground flax or chia seeds
  • - 1 teaspoon dried basil
  • - 1/2 teaspoon baking powder
  • - 1/4 teaspoon turmeric
  • - 1/4 teaspoon salt
  • - 1/8 teaspoon black salt (kala namak) - makes for a nice "eggy flavour"
  • - Generous grinding of black pepper to taste
  • - 3/4 Cup of water
  • - 1 Tablespoon fresh chives, snipped
  • - 1/2 green or red bell pepper, chopped
  • - 1 small tomato, chopped

Cooking Instructions:
  • 1. Cook the asparagus until they are tender in a way you like. (Tip: Roast it in the oven at 220°C for about 10 minutes.) Sprinkle with salt to taste and set aside.
  • 2. While the asparagus is cooking, mix the chickpea flour with all dry ingredients in a medium mixing bowl. Add the water, chives, and bell pepper.
  • 3. Allow to stand and thicken while the asparagus cooks for about 10 minutes.
  • 4. Check the batter and add water by the tablespoon if it is not a pourable consistency. It should be like thick pancake batter. Preheat a large non-stick or cast-iron skillet over high heat.
  • 5. Once it's hot, reduce the heat to medium and pour half of the batter (about 2/3 cup) into the centre of the skillet. Smooth it with the back of a spoon until it's a circle about 15cm in diameter. If you're using tomatoes, sprinkle half of them on top. Cover tightly and cook for 4minutes or until the top begins to look bread-like rather than liquidy.
  • 6. Add half the asparagus to one side of the omelet and fold the othe half over it. Cover and cook for another 3-4 minutes.
  • 7. Repeat with remaining ingredients for one more omelet. Serve warm.


You can use any vegetable you like instead of the asparagus. Some vegetables can even be added to the batter-just make sure that they are smaller pieces or have been cooked beforehand.
Preparation time: 15 minute | Cooking time: 25 minutes