Kichererbsenmehl-Omelett mit Spinat und Tomate

Zubereitung

1. Whisk the chickpea flour with 120 ml of water, salt, pepper and a pinch of turmeric into a smooth batter.
2. Sauté the spinach and tomato in half of the oil for 2 minutes and set aside.
3. Pour the batter into the hot pan with the remaining oil and cook 3 minutes per side.
4. Fill with the vegetables, fold and serve with sliced avocado.