Ok, maybe that's just me. But even people who don't often suffer the morning after the night before like a good brunch. Which brings us to Besan Omlettes.
Like any good vegans, we always have heaps of onions, peppers and other veggies on hand. I also really REALLY like spices. Not just the ones with heat, but ones that add dimension and flavour, too.
Besan, is ground chick peas for those who don't know. Chick peas can do no wrong in any form. That's not just my opinion, it's actually 100% factually true. They're perfect for everything from mock tuna, burgers, salads and yes - even flour. It has a great binding ability and the flavour is everything you'd expect from a ground chick pea.
I'm going to make up measurements as close as possible to what I actually did for a certain friend who doesn't like a simple "2:1" explanation.
Besan Omelette Batter
1 cup besan flour
2-3 teaspoons of your favourite spices. I used 1 each of roasted red pepper flakes, roasted garlic and powdered habanero
1/2-2/3 cup of milk (I used sunflower)
Mix your spices into the flour and then add the milk slowly while stirring to avoid lumps. You want your batter to be thick enough to fold. It should stick to a fork for 1-2 seconds before slowly running through.
Set aside the batter and work on your filling. I used fried onions, red peppers and spinach in mine. When your filling is ready remove it from the heat and start the omelette.
Preheat a frying pan (with a lid) to medium-low heat. Melt a good dollop of vegan butter into the pan and when it's melted pour or spoon in the batter. You'll want to swirl the pan to make sure that you just get a nice 1/4" coating on the bottom of the pan. Cover with the lid until the top is no longer shiny and looks cooked. Add a generous amount of your toppings on one side, use a spatula to fold in half and voila! An amazing, savoury besan omelette.