Vickys Eggless Omelette

• 90 grams chick pea/gram flour
• 1/2 tsp medium curry powder
• 1/2 tsp turmeric
• 1/4 tsp salt
• 110 ml rice milk
• 40 ml full fat coconut milk
• 6 spring onions/scallions, sliced
• 6 baby button mushrooms, sliced
• 1 medium tomato, deseeded & chopped
• 1 clove garlic, finely chopped
• 1/2 green chilli, finely chopped
• 1 tbsp sweetcorn

1. Mix together the flour, curry powder, turmeric, salt and milks and set the thick batter aside
2. Heat some oil in a frying pan over a medium heat and fry off the onions and mushrooms for a few minutes before adding the garlic, chilli and tomatoes.
3. Continue cooking on a low heat until the vegetables are tender
4. Add the sweetcorn to the pan then some more oil to make sure the omelette doesn't stick and pour in all of the batter to coat the entire bottom.
5. Cook on a medium/low heat until the edges start to turn golden, around 7 or 8 minutes
6. Heat the grill/broiler and put the pan underneath on medium/low to cook the top side.
7. You can flip the omelette instead if you like and cook the other side for a further 5 minutes
8. Serve half an omelette per person with a nice fresh side salad.
9. You may like to scatter some grated vegan cheese over the top too

chick pea, curry powder, turmeric, salt, rice milk, coconut milk, scallions, baby button mushrooms, tomato, clove garlic, green chilli, sweetcorn

Taken from cookpad.com/us/recipes/359894-vickys-eggless-omelette (may not work)