1. one can's worth of aqua-faba whisked

2. equivalent volume of chickpea/gram-flour.

3. Salt, half teaspoon turmeric. folded in.

4. add half teaspoon baking powder.

5. add kosher/black sulpherous salt for the 'eggy taste.

6. add tablespoon of nutritional flakes, but I forgot,.

7. saute your vegetables. mushroom, courgette/zuchini peppers etc.

8. cover with the aquafaba batter. I fry using coconut oil or peanut oil.

9. cover with a greased oven tray

10. when cooked on bottom, either flip as pancake, OR flip over onto the tray and slide back into the frying pan/skillet(?)

11. continue to cook covered. I garnished with sliced tomatoes, but sliced avocado is also good.

    Version B

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1 cup chickpea flour

2-3 tbsp plain white flour (just sub for gf flour or more chickpea flour if gluten free)

⅛ tsp baking soda

1 tbsp nooch (optional)

Pinch of msg (optional but delicious)

Pinch of table salt

1 tsp black salt

And whatever herbs and spices you like - I added tumeric for colour, and garlic powder - next time I'll add chives and ginger I think.

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1. Whisk together then add 1 cup of water and whisk again till smooth.

2. In a separate bowl whisk 1 jars worth of aquafaba until white peaks form (I didn't add any vinegar etc here but I might add lemon next time to see if it's different).

3. Slowly fold the chickpea batter into the aquafaba and gently fold till combined.

4. Preheat a frying pan with a tiny splash of oil, when hot add the batter, spread it out and reduce the heat.

5. Add whatever fillings you like (mine is pretty much just coriander), and then when the omlette starts cooking through fold it in half and leave it for another minute or two.

Serve hot .

*Your batter will make 3 chonky omlettes, but you could easily spread it out to make 4 or 5.