Garbanzo bean nom n'omelet

1. In a medium sized bowl whisk together the garbanzo bean flour, 3/4 cup water, 4 tbsp oil, and 1/2 tsp sea salt. The batter should be rather thin so add a little more water if it appears too thick. Set aside.

2. Heat the remaining oil in an 10 inch skillet (non-stick is best for this recipe) over medium high heat and add the onions, mushrooms and peppers. Add the remaining 1/2 tsp salt and sauté until tender about 4-5 minutes. Add the rosemary and thyme.

3. Pour the batter into the skillet with the vegetables. Swirl it around to cover all around the bottom of the pan. Reduce heat to medium and cook until the edges start to brown.

4. You can either flip the N’omelet over into another non stick skillet to cook the other side or cut it into 4 wedges and turn over each one individually in the same skillet.

5. Cut into 4 wedges (if you haven’t already) and serve.