This recipe makes a fantastic egg free omelette, using chickpea flour, otherwise known as besan or gram flour and is on the menu at my house nearly every Sunday.
50 g chickpea flour
Salt and pepper
100 g mushrooms thinly sliced
1 onion thinly sliced
1 tbsp rapeseed oil
Heat the oil in a frying pan, add the mushrooms and onion and cook until nicely browned and cooked through.
Sieve the chickpea flour into a bowl, with a good grind of salt and pepper, then whisk in enough soda water to make a beaten egg like consistency.
Pour the batter over the mushroom and onion mixture and leave to cook on a low heat, until it is cooked underneath. If you are feeling brave, flip the omelette or you can turn out onto a plate and slide the omelette back into the pan like me.
Cook until the second side is cooked and the omelette firm.
Soda water makes a light fluffy omelette and the recipe is versatile so you can use any vegetables you happen to have, I made the one below with mushrooms, peas and some roast red peppers. If I double up the recipe, I make it in two pans as I find the mixture does not cook through thoroughly, due to its thickness.