Vegan Omelets!

Whisk together about a cup of chickpea flour, one Tbsp each of ground flax seed, chia seeds, hemp seeds, and nutritional yeast. Add a dash of turmeric and chopped fresh herbs. I like green onion and basil. Season with salt and pepper (and maybe chili pepper flakes!) to taste. Add enough water to make a soupy consistency. I don't measure this at all. I hold the bowl under the sink and whisk until it looks right. Heat a skillet over medium head and spread a thin layer of batter, turning the skillet to coat the bottom. Cover and cook for about a minute or two. Fill with your favorite sautéed veggies. I like mushrooms, peppers, kale and onions! And finally, a squeeze of Sriracha completes this hearty breakfast.