In a bowl mix together the chickpea flour, nutritional yeast and baking powder
In a seperate bowl mix together the water, oil and tomato sauce
Pour the water mixture over the chickpea flour mixture and whisk well to combine. Try and get it as smooth as possible with no lumps (It will still work even if its a bit lumpy)
Season with salt, pepper and a little turmeric
Cut and dice your mushrooms, capsicum and spinach to desired size and mix through the chicpea mixture. Add olives and mix again. Add any other veggies you like at this point or use different vegetables than the ones I mentioned if you prefer.
Heat a frying pan with a little oil over medium heat. Pour mixture on to frying pan and cook for a few minutes on one side until you see bubbles forming on the top and the edges have started to brown. Flip the omlette carefully and cook on the reamining side for another 1-2 minutes.
The mixture makes one large omlette or two small omlettes. I often double the recipe and use a ladle.
Serve with avocado and extra greens and toast (or whatever you like) and eat straight away.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chickpea-veggie-omelette/