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In a small mixing bowl, whisk the chickpea flour, turmeric, nutritional yeast, baking powder, black salt (or salt).
Whisk in the water until smooth, and no to few lumps appears. Set aside while you cook the vegetables.
In a non-stick frying pan, heat oil over medium heat and sautee the mushrooms slices, spinach, and red bell pepper, until fully roasted. It takes about 2 minutes.
Season the vegetable with salt, pepper, and garlic powder.
Remove the vegetables from the pan and set them aside on a plate.
In the same non-stick pan, heat the remaining ½ tablespoon of olive oil over medium heat, brushing it all over the pan to prevent the omelette from sticking.
Pour the chickpea omelette batter in the pan, tilting the pan into circular motion to spread it as you will do for crepes.
Cook for 3-4 minutes, the omelette is cooked when the sides are dry and it's not wet in the center.
Cover half of the omelette with the sautéed vegetables, add vegan cheese if desired, loosen up the omelette sides with a spatula and fold in half over the filling.
Serve immediately.