Omelet

• Chickpea flour (about 1/2 cup-ish…just eyeball it depending on how many you are making)
• salt, cumin, paprika, chili powder, garlic powder, onion powder, turmeric
• water and a little almond milk to thin out the batter

Fillings

• bell peppers, kale, onions, carrots, potatoes, spinach, cilantro
• tofu or tempeh and vegan chorizo (optional)
• for an AMAZING tofu scramble, put scrambled tofu in a bowl and add a ton of nutritional yeast, hummus, coconut aminos, salt, paprika, garlic powder, cumin, yellowbird sauce (or other spicy sauce) and cook on the cast iron. 

Sauce

• in a bowl whisk together hummus+tahini+lemon juice+garlic powder/paprika/salt/a spicy sauce like yellowbird or red pepper for heat+water to thin

Cooking:

• cook the veggies on a cast iron pan with a little avocado oil
• in the meantime, mix the omelet batter in a bowl then cook it as if you would a pancake on a pan and flipping it when bubbles start appearing
• when the omelet is done and veggies/scramble are cooked, drizzle some of the sauce onto the omelet then add the veggies/scramble on top. Add the rest of the sauce on top of the veggies/scramble. Enjoy as a savory breakfast or lunch/dinner