Step 1

In a large bowl, whisk together the chickpea batter ingredients until smooth. Allow it to sit while you prepare the filling.

Step 2

In a large nonstick skillet over medium heat, saute the mushrooms, onions, bell pepper until translucent, about 3-4 minutes. Add the spinach and mix until wilted then remove from heat.  Stir in the fresh parsley, then transfer the filling into a separate bowl or plate.

Step 3

Put the skillet back on medium heat, Return to the heated skillet, then pour half of the batter. Lift the pan and move it around gently in circles to help the batter spread out into about a 10″ circle. Cook for 2-3 minutes, or until it begins to form bubbles and firm up around the edges.

Step 4

Add the half of the filling onto half of the omelet, sprinkle a bit more black salt in (optional but recommended for eggy flavor) then gently fold the other empty side over. Cook for 1 more minute. Remove from the stove, cover with a lid and allow it to sit and steam for 5 minutes.

Step 5

Garnish with toppings of choice, and add sea salt and/or pepper to taste as needed.