Add the baking powder, pepper, salt, black salt, nutritional yeast, turmeric, cumin, flax seeds and chickpea flour into a bowl and mix all be ingredients together until completely lump-free and smooth.
Add any vegetables you wish to your omelette, dice them up. (about 1/4 cup of vegetables per omelette).
The vegetables should be sautéed in oil in a well-seasoned in a non-stick frying pan on medium-low for about 3 to 5 minutes, or until they are soft.
After taking out the vegetables, add them to the batter and give it another swirl.
Pour the batter into the frying pan like you would a large pancake and increase the heat to medium-high. Cook the omelette for about 5 minutes, or until the top is no longer wet-looking.
With a spatula, gently release the chickpea omelette, flip it to the other side, and cook it for a further 3 to 5 minutes, or until the middle is no longer soft. (Check that there is no remaining moist batter in the centre.)
Add cheese on top, then fold the sandwich over so the cheese is in the centre.