Omelette with spinach and cheese sauce

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Omelette with spinach and cheese sauce.

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Omelette with spinach and cheese sauce of  Bio Sun Mediterranean

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Ingredients

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1 bottle of spinach sauce Bio Sun Mediterranean

Mix flour (6 tablespoons chickpea flour, 3 tablespoons cornstarch, 1 tablespoon wheat flour)

2 tablespoons of soy milk

1 tablespoon apple cider vinegar

1 tablespoon onion powder

Cream cheese

Salt

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Preparation

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1. We introduce in a bowl all the ingredients of the "egg" mixture (flour, onion, salt, nutmeg and onion powder), mix well and go adding little by little 3/4 cup of water, beating well so that do not leave lumps.
2. In a pan add the spinach sauce Bio Sun Mediterranean and stir well over medium heat 2 minutes. Add the bowl with the liquid mixture of flours that we have made.
3. Put 1 tablespoon of oil in a large nonstick skillet over medium heat. When hot pour the spinach dough, cover it partially (use a lid with holes) and set it to a minimum. Let it cook for 5 minutes, remove the lid and turn it over with a large spatula, a tortilla spinner or a plate. Make it on the other side, also to the minimum, but uncovered, 3 to 4 minutes (do not let it be roasted, just make it and curd).
4. Take the spinach tortilla to a large plate and let it temper.
5. Beat the cream cheese lightly, enough so that it can spread easily. Spread it throughout the tortilla, reaching the edges, as homogeneously as you can.Roll the tortilla with care that it does not break (if it breaks a bit at the beginning, nothing happens) and let it rest for a couple of minutes.
6. Serve it tempered in slices.

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