Chickpea Flour Omelets with a Latin Twist
February 1, 2020
Add chopped scallions, cilantro (or parsley) and chili peppers. Heat a small pan over medium heat and spray generously with cooking spray. When hot, ladle 1/3 to 1/2 cup of the mixture into the pan. The poured batter should not be more than 1/4-inch thick. Thick batter will make the omelet too gummy. Swirl to cover the bottom of the pan. Cover the pan and let steam until the bottom is lightly browned, about 3 to 5 minutes. Loosen carefully and flip the omelet; cook an additional 3 to 4 minutes. Enjoy as is or add optional fillings and/or toppings.