Fry up omelette - egg and gluten free

This is a ridiculously easy quick meal or snack. I haven't added the weights of the flours as it's so much easier and quicker to not weigh anything. And the idea of this recipe is that its ready in a flash! It's great for a lazy morning or just when you don't have much time to cook...which is always!

1 heaped tablespoon Doves gluten free white bread flour

1 heaped tablespoon gram flour

Dairy free milk

1 tablespoon nutritional yeast

1/4 teaspoon salt

Olive oil

2 tomatoes, sliced

2-3 mushrooms, sliced

1/2 a leek, sliced

1/4 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

Heat a pan on a medium heat

Mix the flours and nutritional yeast with a SPLASH of milk. Mix well getting rid of any lumps. Now add some more milk, enough to make it a batter, you'll need around 1/4 cup but try to do this by sight rather than measurement. If you do it this way you can get rid of the lumps, if you add all the milk in one go it's difficult to remove the lumps but not impossible. You may have to enlist the help of a handblender!

Add the oil to the pan, fry the tomato, mushroom and leek for 5 minutes until browned.

Add the baking powder and bicarbonate of soda to the batter, mix and add this to the pan. Cook for around 5-10 minutes, if the pan dries out add drops of oil around the edges lifting the sides of the omelette so the oil can go underneath. Flip over the omelette (you may have to do this a half at a time) and fry on the other side.

Chipotle kethcup

1/2 a roasted pepper from a jar, about 50g

6 or 7 sun dried tomatoes, around 50g

Chipotle Tabasco sauce, to taste (I added a lot!)

Splash of water

Blend with a handblender till smooth