• 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.

Notes:

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