For the Omelet Batter:
3/4 cup chickpea flour
1/2 cup unsweetened soy, hemp or almond milk plus more if needed
2 teaspoons apple cider vinegar
1/2 teaspoon turmeric
1/4 teaspoon baking soda
1/8 teaspoon black pepper
For the Vegetables:
1/2 cup chopped onions
1/2 cup chopped red pepper
2 cloves garlic, chopped
1 cup sliced mushrooms
2 cups thinly sliced kale
1/2 cup low sodium salsa or chopped tomato