Mix the chickpea flour, water, nutritional yeast (optional) and salt together in a bowl. Stir until lump-free.
Spray oil onto a pan and sauté the kale and baby spinach on medium-low heat for about 3-5 minutes until tender.
Remove the sautéd vegetables from the pan and stir them into the chickpea flour batter.
Turn the heat up to medium. Spray oil into the pan again. Pour the vegetable-chickpea flour batter into the pan. Cook for about 5 minutes until the top of the omelette is no longer wet.
Carefully flip to cook the other side for an additional 3-5 minutes the middle is no longer wet.
Sprinkle with sesame seeds.
Notes:
Optional: Serve with toast.
Can substitute the vegetables in this recipe for any other vegetables you like!
