Tofu omelette

Serves: 1
Ingredients
. 140 gm firm silken tofu, drained and gently patted dry
. 85 gm puréed chickpeas
. 5 gm garlic, minced
. Salt and black pepper to taste
. 2 gm curly parsley
. 10 gm cornstarch
. 10 ml olive oil
For the filling:
. 40 gm diced tomato
. 50 gm mushrooms
. 10 sliced onion
. 30 gm diced aubergines
. 2 gm thyme
. Salt and pepper to taste
Method
Preheat oven to 18°C so that when the mixture for the omelette is ready, the oven will be hot.
Place the chickpeas in a food processor and blend until smooth. Add the rest of the ingredients for the omelette, except the oil.
Batter and blend again (make sure the mixture is smooth; the omelette will be more prone to break if it is grainy).
Place a crepe pan on medium heat and add oil to the pan.
Once it's hot, spoon the mixture into the pan and level it to about 6 mm thick; fry for 4 mins and then place into the oven for 6 mins.
In the meanwhile, pan-fry the veggies for the filling in a pan on high heat.
Remove the omelette and spoon in the veggies; fold it closed and slide it off the pan onto a plate. (If it sticks, it's not done cooking.) Serve.