Chickpea flour omelette with mushrooms and nutritional yeast

Ingredients

For 1 serving

• Chickpea flour55 g
• Button mushrooms150 g
• Nutritional yeast10 g
• Parsley5 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Turmeric1 pinch
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. In a bowl, whisk the chickpea flour with about twice its weight of cold water, the turmeric, a pinch of salt and half the nutritional yeast until the batter is smooth and lump-free; leave it to rest for 10 minutes.
2. Meanwhile, wipe the mushrooms with a damp cloth, trim off the earthy end of the stalks and slice them thinly; crush the garlic clove and chop the parsley.
3. Heat half the oil in a non-stick pan over medium heat, let the garlic sizzle for a minute, then add the mushrooms and sauté for 6 minutes, until they have released their liquid and begin to brown. Season with salt, remove the garlic, stir in the parsley and set aside.
4. Wipe the pan with kitchen paper, grease it with the remaining oil and heat it over medium heat. Pour in the batter and swirl the pan to make a thin layer; cook for 3–4 minutes, until the edges come away and the top looks dry.
5. Spread the mushrooms over one half of the omelette, fold it over with a spatula and cook for one more minute. Serve with the remaining nutritional yeast and a grind of black pepper.