Steam or sauté vegetables of your choice to yield 3 cups. Sprinkle with Italian seasoning and garlic salt. Toss to combine. Keep warm in oven or on burner as you make the omelets.
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 the other side over to create the omelet. Top with salsa or warm sauce (see Notes), 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 add diced cooked vegetables to the batter before cooking the omelets. Use about ¼ cup of vegetables per omelet. Cook flat like a pancake.
Suggested vegetable combinations:
• Onions, asparagus, mushrooms, and sun-dried 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.
Adding a sauce enhances the flavor of the omelets. Try serving with salsa, warm vegan cheese sauce, pesto, or warm marinara sauce.