Enjoy on its own, or fry some vegetable or add cheese as you wish

• Add soy milk to a jug or bowl, along with 2 tbsp nutritional yeast, ½ tsp turmeric, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp onion powder, salt and a tsp dijon mustard and whisk together.
• Add chickpea flour and whisk it in until well mixed and forms a batter.
• Add vegan butter to a frying pan and heat the pan until hot. The pan must be hot before you add the chickpea omelette mix.
• Pour batter from the jug into the frying pan, just under ½ cup of batter per omelette. Swirl it around the pan taking care that the omelette isn't stretched too thin (or it will be breakable) or too thick (it will be stodgy).
• Allow to cook until it starts getting dry on top, then a filling of your choosing onto one half of the omelette. Top with grated cheese.
• Use spatula to lift the one side of the omelette and fold it over. Press down with your spatula from the top to seal it.
• Allow to cook for a little longer and then remove from the pan.
• Repeat with the next omelette.

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