Mix together your dry ingredients in a bowl.
In a skillet, sauté your onions and peppers with a fat of choice, I used refined coconut oil (unrefined coconut oil will make your whole omelet test like coconut). When soft, add the rest of your filling ingredients and cook till browned. Take filling out of pan, set aside and wipe the pan clean.
Add your wet mix to your dry mix and whisk until no clumps are left.
Preheat your pan to a medium heat with fat of choice (earth balance would work great here!). Add half the mix (for a real serious, no joke omelet. can also be split into 3 servings) to the pan, cover and turn the heat slightly down. Cook for 3 mins.
Flip the omelet.
Once flipped add half your filling on top and, if you want, add your favorite cheese on top. Cover again and cook until set, can be up to 3 mins. It is important to fully cook your omelet, chickpea flour needs to be cooked well or it has a bitter taste.
Uncover and fold your chickpea omelet over.
Top with cilantro, avocado and salsa and TADAAAAA