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Photograph: Time Out
Photograph: Time Out

Three-Ingredient Recipe: Bettina Campolucci Bordi’s chickpea omelette

A vegan-friendly staple that’s quick and easy to make

Written by
Kate Lloyd
Welcome to our cookery series Three-Ingredient Recipe, where chefs share the tastiest, simplest dishes they know. Today, Bettina Campolucci Bordi, founder of Bettina’s Kitchen, takes charge with a vegan-friendly omelette recipe. 

Bettina Bordi’s chickpea omelette

What you need 

1. 70g of chickpea flour.

2. Half a tablespoon of apple cider vinegar.

3. Half a teaspoon of bicarbonate of soda (or baking soda).

What you need to do

1. Place the flour, vinegar and bicarb into a bowl. Add 125ml of water and a pinch of salt to season. Whisk together.

2. Heat a non-stick pan on the hob, drizzle a little oil in there if you have some, and pour in your ingredients.

3. Once cooked remove and fill with anything you have to hand – peppers and spinach make great textured and colourful fillings.

Read all our Three-Ingredient Recipes

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