Vegan omelette with zucchini and onion

Dice the onion and cook it for a few minutes with a couple of tablespoons of oil.

Cut the zucchini and add it to the onion.

Add salt and pepper to taste, and let it cook at medium temperature until they are poached.

Meanwhile, in a bowl combine the chickpea flour, water, pepper and salt. Mix until homogeneous and without lumps.

Once the vegetables are cooked, add them to the previous mixture in the bowl.

Add a little oil to the frying pan where we are going to make the omelet (depending on how thick you want it, choose a larger or smaller one).

Pour the entire mixture into the heated skillet over medium heat and cover. Let it cook until the edges begin to dry out.

When you think it is ready, turn it over with the help of a flat plate or the same pan lid and let it cook for another few minutes.

Pack it and it's ready to eat!

*Notes: - Himalayan black salt is a sulfur salt that will give the omelet an eggy taste and smell. If you don't have it, you can substitute it with normal salt. - To prevent the omelet from sticking it is important to maintain a medium-low temperature and move the pan vigorously to maintain its structure.