Chickpea Omelette

1. In a small bowl, whisk together 80g chickpea flour, 2 tbsp nutritional yeast, a pinch of ground turmeric, and a pinch of salt with 180ml / 6.08fl oz water until smooth.
2. Heat a frying pan over medium heat and grease with olive oil.
3. Pour half the batter into the pan and cook over medium heat for a few minutes, then flip and cook the other side for a few minutes.
4. Add 50g chopped chard and 75g sauteed mushrooms, fold the omelette in half, and transfer to a plate.
5. Cook the remaining batter using the same method.