Chop the vegetables you will put in the omelette. Heat olive oil in a medium-sized saucepan, then add the vegetables. Cook until they soften. Season with a pinch of salt.

In a bowl, mix the chickpea flour, soda, vinegar, nut milk and turmeric. Add salt and black pepper to taste. The mixture should have the consistency of a pancake mix, not too thick, it should spread out freely.

Distribute the vegetables equally on the bottom of the pan and pour in the mixture. Flip over after 1-2 minutes, do not worry if the omelette breaks ... it’s not fatal. Allow the other side to cook for a few minutes.

Slice the bread in the middle, garnish with fresh salad leaves, add the omelette and some avocado if desired.