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.

Note:
Another way to make this omelet is to add diced cooked vegetables 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.

Serves 6