In a large bowl, combine the Chickpea Flour, Nutritional Yeast, Black Salt, Pepper, Garlic Powder and Turmeric. Whisk well.
In the same bowl, pour in the Plant Based Milk. Mix well and set aside.
Next, dice the Red Onion and mince the Garlic. Slice Mushrooms as well as Cherry Tomatoes.
In a skillet over medium heat, add in the instructed Olive Oil. Make sure the pan is fully coated. Next, pour in the chickpea batter. Cook for about 3-4 minutes or until the batter starts to form bubbles. Flip, then cook for additional 2-3 minutes. Transfer to a plate.
Next, add in the prepared veggies to the pan. Add in a splash of water or a little bit more oil, if needed. Cook until tender.
Add the veggies onto the prepared omelette and fold the omelette over. Garnish it with Spring Onions and serve with Ketchup, Bread and Mashed Avocado.