This omelet is made from beans! That's right: chickpea flour whips up to make the batter for this egg-free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.
In a medium bowl, stir together the chickpea flour, nutritional yeast, flax seeds, baking powder, turmeric, paprika, kala namak and black pepper.
Add the water and soy sauce and whisk until blended.
Allow the mixture to sit for 10 minutes.
Coat a medium skillet with oil and place it over medium heat. Pour half of the batter into the skillet. Cook the omelet until bubbles appear in center, about 4 minutes. Carefully flip and cook it for another 2 minutes.
Transfer the omelet to plate. Recoat the skillet with oil if needed and repeat with the remaining batter.
Recoat the skillet with oil and raise the heat to medium-high. Add all of the veggies and stir-fry to desired tenderness, about 4-6 minutes.
Remove the skillet from heat and season the veggies with salt and pepper to taste.
Stuff each omelet with cashew cream cheese and veggies. Fold over and top with toppings of choice.
Nutritional information includes omelet and veggies. It does not include accompaniments.