Step 1

Make the filling: In a large nonstick skillet over medium-high heat, heat the oil until it shimmers. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the spinach and tomatoes and cook, stirring, until the spinach is fully wilted, about 1 minute. Sprinkle with salt and pepper, then remove from the heat, transfer to a bowl and wipe out the skillet if needed. Taste, and season with more salt and/or pepper as needed.

Step 2

In a large bowl, whisk together the chickpea flour, nutritional yeast, salt, turmeric, garlic powder and baking soda. In a measuring cup with a spout, combine the plant-based milk and vinegar and slowly pour into the bowl with the chickpea flour mixture, whisking constantly, until you have a smooth batter. Taste, and season with more salt as needed.

Step 3

Make the omelets: In the same now-empty nonstick pan over medium heat, heat the vegetable oil until it shimmers. Pour in half the batter and immediately swirl the pan to coat the bottom. Cook until the omelet starts to look brown and crispy on the bottom and the top changes from shiny to a matte finish, with lots of small holes on the surface, about 2 minutes. Add half of the filling to one side of the omelet, then fold the other side of the omelet over the filling.

Step 4

Turn off the heat, cover the pan with a lid and let the omelet steam for 5 minutes. Transfer the omelet to a plate and repeat the process with the remaining batter, adding more oil if needed.

Step 5

Serve warm, with a sprinkling of parsley and/or dill, if you’d like.