1Quarter the onion lengthwise then cut into strips. Cut the mushrooms into bite-sized pieces. Add to an oiled frying pan, preferably cast iron. Sprinkle them with salt and stir to coat.

2Set heat to medium (induction #5) and cover the pan with a lid. Fry and stir frequently for 15 minutes or until the onions and the mushrooms are cooked through and turn golden-brown. Set aside. If using the same frying pan for the omelet, transfer the onions to a bowl.

3In the meantime, add chickpea water (from the can, also known as aquafaba) to a small mixing bowl.

4Tilt the bowl and whip the aquafaba for ~ 60 seconds using a hand mixer until it turns into a thick foam. it’ll give your omelet a fluffy body. If you don’t have a hand mixer or simply don’t want to bother, add aquafaba as is into the blender in the next step.

5Drain chickpeas. Add drained chickpeas, milk, potato starch, garlic powder, turmeric powder and salt to a blender.

6Blend until smooth.

7Add blended chickpeas to the whipped aquafaba.

8Whisk together until combined and you no longer see any white foam.

9Preheat a frying pan. Spray or drizzle it with olive oil. Pour ½ of the omelet mix into the pan and distribute evenly using a spoon or a spatula.

10Cover the pan with a lid and fry the omelet over medium heat ( induction #6 ) for 5 minutes - or until you are confident it can be safely flipped over (like a crepe).

11Carefully flip it over (you can use two spatulas or a spatula and a spoon).

12Load the omelet with cooked onions and mushrooms. Optional: You can also add some vegan cheese.

13Cover with a lid again and cook for another 3 minutes. Fold it.

14Transfer to a plate. Garnish with fresh parsley and sprinkle it with freshly ground black pepper. Repeat with the rest of the mix for the second omelet.