Chickpea Omletes

In a large bowl, combine the chickpea flour, nutritional yeast, salt, cumin, thyme, garlic powder, paprika, turmeric, and pepper. Stif in 1/2 cup of the water until mostly smooth (it will still be a little lumpy) with a pancake batter consistency. If it is too thick, add water 1 tablespoon at a time until it thins out to the desired consistency. Set aside wile you cook the veg.

Heat the oil in a large frying pan over medium heat. Add the mushrooms and sauté until just beginning to release water, 3 to 4 minutes.

Add the kale, sun-dried tomatoes, and green onion and sauté just until the kale is wilted. Remove from the heat and add to the chickpea flour batter. Mix until combined.

Carefully clean out the frying pan, spray generously with olive oil, and heat over medium heat. Split batter based on number of omelettes desired (2 or 4, you can’t have 3).

Cover the pan and cook for 3 to 4 minutes, until the edges are lifting from the pan and it is beginning to firm up. Use a spatula to flip the omelet over and cook for 2 to 3 minutes on that side.