Of course these omelettes aren’t just for kids but my kids just love them. They are also very quick to make as well as being very tasty and filling. The best thing is you don’t have to break any eggs!
Ingredients, serves 1-2
Half a cup of chickpea or gram flour
Half a cup plus 2 tablespoons of water
Quarter of a teaspoon of salt
Quarter of a teaspoon of baking powder
Half a teaspoon of onion granuals (optional)
3 tablespoons of any cooked mixed veg, I use peas and sweetcorn for the kids.
Method
Mix together the flour, salt, baking powder and onion granuals. Add the water slowly to the dry ingredients, whisking as you pour. This ensures you will have a lump free batter. Add the veg and mix together.
Heat up some oil in a frying pan. When it is nice and hot pour half a ladle of batter in the pan and turn the heat down to medium low. Cook for about two minutes on each side and continue until all the batter is gone. You should make about 6 mini omelettes. It is important that the heat is not too high. You don’t want to fry these too quickly as they won’t be cooked in the middle.
You could make larger omelettes but will need to adjust cooking times. Eg using all the mixture to make one large omelette would take approx 5 mins per side or until it is firm enough to flip without breaking.
This recipe is very versatile as you could add any veg of your choice depending on what you are in the mood for. It’s a good idea to chop the veg into small pieces to ensure it mixes well into the batter. I serve with a side salad for lunch but you could easily have it for breakfast to set you up for the day.
