1. Add a splash of oil to a frying pan on a medium heat. Roughly slice the mushrooms and add them to the pan. Fry for 15 minutes or until golden brown, stirring occasionally.
2. 2
   Peel and dice the garlic. Add it to the pan and fry for a minute, stirring occasionally.
3. 3
   Slice the cherry tomatoes in half. Add them to the pan along with the spinach and season with salt and pepper. Fry for 5 minutes, stirring occasionally. When the veggies are ready, transfer them to a tray and leave to one side while you carry out the next few steps (tip: we usually leave the veggies in the oven on a very low heat to keep them warm).
4. 4
   Combine the chickpea flour, nutritional yeast, turmeric, paprika, oregano, onion powder, baking powder, oat milk and apple cider vinegar in a large mixing bowl. Whisk the ingredients together until the mixture is completely smooth.
5. 5
   Wipe out the pan you used earlier, add a splash of oil and place on a low, medium heat.
6. 6
   When the oil is hot, pour in half of the mixture and move the pan around to form a circle until the omelette is approx. 18cm (7inches) in diameter.
7. 7
   Cover with a lid and steam fry for 5 minutes. Add half of the cooked veggies from earlier to one side of the omelette and carefully fold the remaining half on top. If it feels like the omelette is about to break, leave it to fry for another minute then try again.
8. 8
   Remove the omelette from the pan and serve on a plate. Roughly chop the parsley and sprinkle it on top. For extra power add avocado.
9. 9
   Enjoy!

Photography: Made In Hackney ambassadors So Vegan for Made In Hackney