2 tbsp nutritional yeast flakes
1 tablespoon of chia seeds
1/2 tsp of turmeric
1 tsp dried italian herbs
1/2 tsp of baking powder
Celtic Sea Salt and Black Pepper to taste
1 tbsp coconut oil
1 garlic clove peeled and crushed
1 handful of spinach leaves
1 chopped tomato
Mix the chickpea flour, yeast flakes, baking powder and salt and pepper together in a bowl with 185ml of water. Stir well and set aside for 10min to thicken. The mixture should be able to be poured (if not add more water)
Add the coconut oil to a small frying pan over medium heat. Sauté half the garlic for a few min and then add half the batter to the middle of the pan. Use the back of a spoon to smooth the mixture evenly over the pan. Add half the spinach and half the tomato and cook for 5-6min, or until small bubbles appear on the surface. Carefully fold the omelette over into a cigar shape and transfer to a plate to keep warm whilst you cook the other one.
Repeat and serve.