Vegan Roasted Vegetable Omelette

• 95 grams chickpea flour
• 185 milliliters soy milk
• 7 grams yeast
• 30 milliliters apple cider vinegar
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• For the filling:
• 50 grams shallots, finely diced
• 20 grams garlic, minced
• 50 grams bell pepper, finely diced
• 50 grams tomatoes, finely diced
• 50 grams eggplant/aubergine, finely diced
• 75 grams zucchini/courgette, finely diced
• 15 milliliters olive oil
• 1 piece Salt
• 1 piece Pepper

1. Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
2. Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
3. Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
4. Put sauteed vegetables on the batter.
5. Fold then cover and cook over low heat for 2 more minutes.

flour, soy milk, yeast, apple cider vinegar, turmeric powder, garlic, baking soda, salt, shallots, garlic, bell pepper, tomatoes, aubergine, courgette, olive oil, salt, pepper

Taken from food52.com/recipes/74074-vegan-roasted-vegetable-omelette (may not work)