This recipe was inspired by Emily Segal's Chickpea Flour Omelet. The base of this recipe, the chickpea flour and stock, is the most important element. Which means all the other ingredients can be varied to suite your personal diet and taste preferences. Bon appetit!
2 scallions finely chopped (save a small amount of the green stalk for garnish)
2 garlic cloves or 1 shallot finely chopped
1 cup of arugula
1/4 teaspoon turmeric
1/4 teaspoon red chili pepper
salt and pepper to taste
In a sauté pan add 1 tablespoon of coconut oil and turn the heat to medium-high. Once the pan is hot, add in the mushrooms and balsamic vinegar. Sauté for approximately 10 to 15 minutes stirring frequently and then remove from heat.
To serve, fold the omelette in half and garnish with a dollop of raw pesto and scallions.
~ Elizabeth David