1. Rinse and roughly chop two large handfuls of fresh spinach and a handful of mushrooms. Mince 1-2 cloves garlic. 2. Gently fry the garlic, spinach and mushroom in 1 tsp. olive oil until the mushrooms start to release juices and the spinach is wilted. Set aside. 3. In a mixing bowl, combine 3/4 cup gram flour, 1 tsp. bouillon powder, 1/2 tsp. baking powder and a pinch of xantham gum (optional - it helps the mixture hold together). 4. Gradually add 75-100ml soy milk or cold water to the dry mixture, stirring with a fork or whisk as you go to avoid lumps. The resulting mixture should have the consistency of a smooth, thick batter. 5. Add the fried vegetables to the omelet mixture and stir to combine. Wipe clean and re-oil your frying pan. 6. Heat the pan and add the omelet mixture over a medium heat. You will need to spread it over the base of the pan with a spatula, making sure it's an even depth all the way across (about 1cm). 7. Cover and cook for 5 minutes, then flip using a palette knife or spatula (or your most carefully practiced pancake tossing method!). 8. Cook for another 3-5 minutes on the other side. Fold and serve immediately with ketchup or your favorite savory sauce.