Veggie Stuffed Vegan Omelet

This vegan omelet is made with chickpea flour batter filled with a colorful medley of vegetables, making it a satisfying and nutritious breakfast or brunch option.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 1 tablespoon nutritional yeast
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup diced bell peppers
• 1/2 cup diced tomatoes
• 1/4 cup chopped spinach
• 1/4 cup chopped mushrooms
• 1/4 cup diced onions
• 1 tablespoon olive oil

Instructions:

Put nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper in a bowl

Add water and mix until you have a batter

In a nonstick skillet over medium heat, heat the olive oil

Put half of the batter into the pan and spread it out so that it's a thin layer

Cook for three to four minutes, or until the bottom is golden and set

Spread half of the diced vegetables out over the batter in a thin layer

With a spatula, fold the omelet in half

Cook for another two to three minutes, or until the vegetables are soft and the omelet is cooked all the way through

To make another omelet, do the same thing with the rest of the batter and vegetables

As a side, add your favorite sauce or spices and serve hot