Avocado, tomatoes, ketchup, hot sauce, parsley, etc.
In a large bowl, whisk together the chickpea batter ingredients until smooth. Allow it to sit while you prepare the filling.
In a large nonstick skillet over medium heat, saute the mushrooms, onions, bell pepper until translucent, about 3-4 minutes. Add the spinach and mix until wilted then remove from heat. Stir in the fresh parsley, then transfer the filling into a separate bowl or plate.
Put the skillet back on medium heat, Return to the heated skillet, then pour half of the batter. Lift the pan and move it around gently in circles to help the batter spread out into about a 10″ circle. Cook for 2-3 minutes, or until it begins to form bubbles and firm up around the edges.
Add the half of the filling onto half of the omelet, sprinkle a bit more black salt in (optional but recommended for eggy flavor) then gently fold the other empty side over. Cook for 1 more minute. Remove from the stove, cover with a lid and allow it to sit and steam for 5 minutes.
Garnish with toppings of choice, and add sea salt and/or pepper to taste as needed.
Using a nonstick skillet is key if you do not want your omelet to stick to the pan.
Black salt is a distinct ingredient in this recipe: it has a distinctive taste and smell due to the sulfur within it, which gives it a taste and odor comparable to eggs and therefore makes this even more realistic.
Make sure that you are allowing for the chickpea flavor to wear off by steaming the omelet with the lid on.
Nutritional information does not include the toppings.