– ¼ cup Original Flour Blend
– ¼ tsp Turmeric
– ¼ tsp Black salt
– ⅓ cup Water – at room temperature
– 1 tbsp Olive Oil
– 3 Sliced Mushrooms
– 1 cup Spinach Leaves
– ⅛ tsp Garlic Powder
– ¼ tsp Salt
– In a small mixing bowl, whisk the Ahaar Maida, turmeric, black
salt (or salt)
– Whisk in the water until smooth, and no to few lumps appears.
– Set aside while you cook the vegetables
– In a non-stick frying pan, heat oil over medium heat and sauté the
mushrooms slices, spinach, until fully roasted. It takes about 2
minutes
– Season the vegetable with salt, pepper, and garlic powder.
– Remove the vegetables from the pan and set them aside on a
plate.
– In the same non-stick pan, heat the remaining 1/2 tablespoon of
olive oil over medium heat, brushing it all over the pan to prevent
the omelette from sticking
– Pour the omelette batter in the pan, tilting the pan into circular
motion to spread it as you will do for crepes
– Cook for 3 to 4 minutes, the omelette is cooked when the sides are
dry and it’s not wet in the center
– Cover half of the omelette with the sautéed vegetables, loosen up
the omelette sides with a spatula and fold in half over the filling
– Serve immediately
