Ingredients

• 1/2 cup Garbanzo Bean Flour
• 1 Tbsp Nutritional Yeast
• 1/4 tsp Salt I like to use a Creole-style seasoned salt
• 1/2 tsp Turmeric Powder
• 1/4 tsp Baking Soda
• 1/2 cup Water
• 1/2 tsp Olive Oil
• 1 cup Curly Kale rinsed and torn into bite-size pieces
• scant 1/4 tsp Soy Sauce or coconut aminos

• scant amount of olive oil for your grill or grill-pan or other high heat
• 1 large ripe Tomato (beefsteak style works well)
• 1/2 tsp Chipotle Powder
• Salt for sprinkling

Instructions

1. Begin to heat your grill/grill pan on medium-high. Evenly brush on the oil. Combine all of the dry omelette ingredients (from chickpea flour to baking soda) and pour in the water, forming the “batter.” Whisk until no lumps remain.
2. Add the olive oil to a small, nonstick pan and heat on medium. Once hot, add your kale and sauté until the edges are brown and crisp, stirring occasionally, adding the soy sauce towards the end.
3. Slice your tomato into 1/2-inch thick slices. Using your fingertips, gently rub each side of each slice with the chipotle powder and salt, and set aside on a clean plate.
4. Once the soy sauce is absorbed by the kale, place your tomato slices onto the grill, and add the batter to the pan, pouring over the kale.
5. Leave the batter alone (no stirring) until bubbles begin to form. Then, flip your “omelette” and turn over your tomatoes approximately one minute after. The omelette is done when cooked through; the tomatoes are done when grill marks are visible on each side.