Vegan Chickpea Omelet with Veggie Filling

1. In a small bowl, whisk together 1/4 cup chickpea flour, 1 tsp ground flax, 1/2 tsp baking powder, nutritional yeast, turmeric, paprika, soy sauce, and 1/3 cup water.

2. Set the mixture aside to rest.

3. Chop the broccoli and mushrooms.

4. Steam the broccoli in a covered skillet over medium heat with a little water for about 4 minutes.

5. Add the mushrooms to the skillet and cook for another 3 minutes until the vegetables are done.

6. Pour the chickpea flour mixture over the vegetables, ensuring to cover all of them.

7. Cook the mixture, turning chunks to fully cook on both sides.

8. Top with fresh spinach, 1/2 avocado, salsa verde, and cashew cheese.

Tips

1. For better omelet texture, use a flat surface and avoid adding vegetables inside to allow easy flipping.

2. This recipe may turn out more like a scramble if not cooked on a flat surface.

3. Adjust cooking time to achieve crisp edges and ensure even cooking.