Step 1

Mix chickpea flour, nutritional yeast, salt and water and stir until there are no lumps.

Step 2

Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).

Step 3

Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.

Step 4

Remove the veggies and add them to the batter and give the batter another stir.

Step 5

Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)

Step 6

Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle.  (Make sure there is no wet batter left in the center).

Step 7

Top with cheese and fold over so that the cheese is in the middle.