How to Make It
Mix chickpea flour with baking soda and non-dairy milk. Set the the mixture aside for about 10 minutes to thicken, then add za’atar, cumin, a fat pinch of salt, and lots of freshly ground black pepper.
Whip the chickpea water with cream of tartar until it forms stiff peaks, a la whipped egg whites, then gently fold into the omelet batter.
Heat a large nonstick pan over medium and grease with a slick of olive oil. Pour half the omelet batter into the pan, swirl it around to spread and let cook until the bottom is golden brown, about 3 minutes. Flip the omelet with a spatula and cook for another 2-3 minutes.
Turn the omelet out onto a plate and cover with sauteed vegetables, vegan cheese, greens, and avocado.