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Add all ingredients (except for the cooking oil) in a blender and blend until smooth and creamy (no The mixture should be pourable but thick enough to hold its shape when cooked. Set aside.
Heat a non-stick pan over medium-low heat and add 1–2 tablespoons of oil.
Pour in half of the blended ‘egg’ mixture, spreading it out into an even, thin layer (like a crepe).
Cover with a lid and let it cook for about 3–5 minutes until the edges start to lift and the surface looks mostly set.
Once set, carefully slide it onto a plate. Repeat for the other omelettes. The recipe makes about 4 omelettes.