Steam or sauté and season vegetables of your choice to yield 3 cups. Keep warm in oven or on burner as you make the omelets.
If using a sauce, warm the sauce on the stove top or in the microwave. Keep warm until serving.
In a large bowl, stir together all dry ingredients. Add the plant-based milk and whisk until smooth.
Warm a non-stick pancake griddle or skillet on medium-high heat. When hot, using a small ladle, pour batter onto the hot surface, smoothing the batter out using a circular motion until you have a circle about 6 inches in diameter. Cook for 5 minutes on first side. Flip and cook the second side for 1-2 minutes.
Remove the omelet to a plate, cover one half with vegetables and flip over to create the omelet. Top with salsa or warm sauce and serve immediately.
If making multiple omelets for a meal, you can transfer them to a plate or pan to keep warm in the oven until you have made all of the omelets and are ready to serve. Serve with the sauce of your choice.
Another way to make this omelet is to finely dice fresh uncooked vegetables and add them to the batter before cooking the omelets. Use about ¼ cup of vegetables per omelet.
Suggested vegetable combinations:
• Onions, asparagus, mushrooms, and sundried tomatoes seasoned with garlic and Italian seasoning
• Onions, mushrooms, sweet red peppers, and spinach seasoned with fresh basil
• Onions, mushrooms and broccoli seasoned with tarragon.
Chickpea flour or besan can be purchased in many chain grocery stores and all Indian grocery stores.