whisk and let sit for 5 minutes. Prep the veggies.
Mix baking powder in the chickpea flour.
Add in the chickpea flour, oat flour, salt, spices and 1/4 cup more water and mix. and whisk for half a minute to combine well and to help the batter get airy.
(Or use garfava(garbanzo and fava bean flour), instead of flax,oat, chickpea. Mix in baking powder in garfava flour and add water. garfava makes a thicker mixture and a fatter fluffier omelette. you might need additional water if the batter is too thick)
Add the veggies, jalapeno, greens and fold in well.
Heat a non stick pan at medium heat and grease a little.
Drop the batter on the hot pan and tap once or twice to spread. (Or use spatula to spread the veggies a bit)
Cover with a lid and cook for 7 minutes.
Take lid off, add a few drops of oil on the edges, cook for another 5-7 minutes(depends on the consistency of the batter).
Flip and cook for 5-6 minutes.
Add more greens and/or non dairy cheese, fold and serve with ketchup, toasts and hash browns.
If making a larger batch, or keeping the batter sitting for long, the veggies will leak some moisture into the batter. Check consistency and Whisk a few teaspoons of chickpea flour into the batter to thicken, just before making the next omelette. (This quantity can also make 2 medium-small omelettes. They will cook faster and will be easier to flip)Nutritional values based on one serving