In a bowl, whisk chickpea flour, water, nutritional yeast, baking powder, turmeric, black salt, and pepper until smooth, then let it rest for five minutes so the batter hydrates properly.
Heat a non-stick pan with olive oil over medium heat until the oil is warm but not smoking, ensuring even cooking.
Pour half the batter into the pan and spread it gently into a thick circle, then sprinkle chopped vegetables evenly on top.
Cook for three to four minutes until the surface firms up and the bottom turns golden, maintaining moderate heat to avoid burning.
Add fillings like mushrooms or vegan cheese, fold the omelette carefully, and cook for another two to three minutes until heated through.
Remove from the pan, allow it to rest briefly, then serve warm with your preferred sides.
