Tip the chickpea flour in a bowl along with the flaxseeds, nutritional yeast, turmeric, smoked paprika, black salt (optional) and a pinch of regular salt and a pepper.

Add the water, a good splash of plant based milk, a squeeze of lemon juice (about a Tbsp) and whisk for a minute or so until it is looking smooth. Let it sit for a few minutes, whilst you prep the veg.

Thinly slice the onion, garlic, tomatoes and mushrooms and grate the courgette.

Get your best non-stick frying pan on the heat and throw in about 2 Tbsp of vegan butter, let it melt and spread around the pan for a moment before adding in the onions. Fry the onions for a minute or two and then add the mushrooms, grated courgette and garlic. Fry and stir the veg for a few minutes until they start to soften, being careful not to burn the garlic.

Spread the veggies out evenly in the pan and carefully pour the omelette mixture over the veg, starting form the middle and circling your way out until all the veg is covered. Let it cook for a couple of minutes.

Next, add the sliced tomatoes on one half of the omelette, a sprinkling of black pepper and then add a handful of grated vegan cheddar or a few dollops of vegan cream cheese (or a bit if both if you're feeling cheesy!). Using a spatula, work your way around the sides of the omelette to loosen up the edges. Fold the omelette in half and cook for a further two minutes. (If you are brave (!) you could try and flip it over to brown both sides, but it is not necessary, if you are worried about ruining the aesthetics!)

Turn off the heat and carefully slide the omelette onto a plate. It goes really well with some siracha drizzled on the top and if you want to make it extra special - a few slices of avocado! Enjoy!