Adapted Chef Linda | Esther’s Kitchen

Ingredients:
1/4 cup gluten free flour
1 Tablespoon tapioca flour
1/4 cup + 1 Tablespoon Aquafaba bean juice from canned or cooked garbanzo chickpeas
3/4 teaspoon extra virgin olive oil
1/4 teaspoon sea salt

Additional Ingredients:
1 teaspoon olive oil or vegan butter for frying
Optional additional salt and ground black pepper, to taste

Instructions:
1. Whisk the gf flour, tapioca flour, Aquafaba and olive oil in a small bowl until smooth. Whisk in the 1/4 teaspoon  salt last.
2. Heat a skillet over medium high heat. The skillet must be hot. Melt and spread the oil or vegan butter in the skillet to coat the bottom of the pan.
3. Quickly pour the Aquafaba Egg White batter in the pan. Lift the pan and rotate it to spread out. Begin to fry the omelette for 3 minutes. flip and fry other side for 2 minutes.
4. I enjoyed as a wrap with plant based egg frittata and pea sprouts or with avocado and spinach, or pesto, sprouts and avocado.