Chickpea Flour Omelette with Sautéed Vegetables

1. Whisk the Batter

1. In a medium mixing bowl, whisk together the chickpea flour, ground turmeric, garlic powder, salt, and black pepper.
2. Pour in the water gradually, whisking constantly until you have a smooth, pourable batter with the consistency of heavy cream.
3. Let the batter rest on the counter for 10 minutes while you prep and cook the vegetables; this hydrates the chickpea flour and prevents a grainy texture.

2. Cook the Vegetables

1. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
2. Add the sliced onion, bell pepper, and mushrooms. Sauté for 4 to 5 minutes, stirring occasionally, until the mushrooms have browned slightly and the peppers are tender-crisp.
3. Toss in the baby spinach and cook for 1 minute just until wilted. Season the vegetables with a pinch of salt and pepper, then transfer them to a plate and set aside.

3. Fry the Omelettes

1. Wipe the skillet clean, return it to medium heat, and add 1/2 tablespoon of olive oil, tilting to coat the pan evenly.
2. Give the batter a quick stir, then pour half of it into the hot pan, immediately swirling the skillet so the batter spreads into a round, even disc (about 20 cm / 8 inches across).
3. Cover the pan with a lid and cook undisturbed for 2 to 3 minutes, until the surface looks set, bubbles form on top, and the edges begin to curl away from the sides.
4. Carefully slide a spatula underneath, flip the omelette, and cook uncovered for another 1 to 2 minutes until lightly browned on the second side.
5. Repeat with the remaining oil and batter to make the second omelette.

4. Assemble and Serve

1. Place each cooked omelette flat on a plate.
2. Spoon half of the sautéed vegetables across one side of each omelette, then fold the other half over to create a half-moon shape.
3. Garnish with finely minced fresh chives and extra cracked black pepper before serving warm.