A chickpea omelette recipe for a healthy start to your morning

With her upcoming appearance at this year's Good Life Show, Bettina Campolucci Bordi is set to bring her world-famous flavours from her roots in Denmark, Tanzania and Sweden to blend them with her plant-based dishes and African spices.

Bordi's journey into plant-based cooking began as a personal health choice, which then grew into a genuine passion for sustainability and reducing food waste. She has a massive international following, and at the Good Life Show in Cape Town, she is set to share her passion with South African food lovers. Here's a look at her must-try chickpea recipe that can turn any boring morning into a delectable feast.

Ingredients (makes 1 large omelette, enough for 2 portions)

For the filling:

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1/4 head of Chinese leaves (stem lettuce), thinly sliced
• 1 carrot, grated
• 1 tablespoon medium-heat tamari
• 1 tablespoon sesame seeds
• 1 teaspoon sesame oil
• 1 spring onion (scallion), green and thinly sliced

For the omelette:

• 60g chickpea flour
• ½ teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon apple cider vinegar
• 125ml (½ cup) water

For the topping:

Chilli sauce or sriracha (optional)

Method

1. Heat the olive oil in a pan, add the garlic, cabbage and carrots, and fry for 5-10 minutes until soft and golden.
2. Add the tamari, sesame seeds and sesame oil, then turn off the heat and leave aside.
3. In a mixing bowl, whisk the omelette ingredients until smooth, then let it stand for 5 minutes.
4. Heat a non-stick pan, pour in the batter, and sprinkle sesame seeds on top. Cook for a few minutes until air bubbles appear, then flip to the other side and cook until set.
5. Transfer the omelette to a plate, fill it with the cabbage mixture and some spring onions, then fold over the edges.
6. Optional: Drizzle with chilli sauce or sriracha for extra heat.