2 cups of rice flour (I used the glutenous rice flour i had lying around)
1 cup chickpea flour
400ml Can of coconut cream
(I added some of the water and blended mine with a whizz stick to make it a bit thinner)
2 cups water
1/3 cup nutritional yeast
1 tsp tumeric
1 tsp salt
Sift the flours together and make a well in the middle. Slowly add the coconut cream and water in intervals with a whisk starting with small circles and getting bigger as you add more liquid. This will stop it getting lumpy. Once you have a nice batter you can add the nutritional yeast, tumeric and salt and set aside so the flavours can infuse.
For the filling you can pretty much have whatever you want. I had shallots, mushrooms, spinach and grape tomatoes. Pre fry them so they are almost cooked and set aside.
Now back to the batter. Heat a fry pan and oil and pour in the batter. I suggest you do it so it's about a centremetre away from the edge so you can have some room to put the spatula under when it's time to flip. Then put your filling in a line in the middle and when the bubbles start appearing its time to flip it over in half. When it seals itself into a nice little omelette package it's time to enjoy.
I think the glutenous flour worked well with this recipe because it gave the omelette that gooey eggy feel.
Isa Moskowitz's Vegan Brunch also has a good omelette recipe using silken tofu but i was saving mine to make her eggplant and potato moussaka. She also lists a whole bunch of ideas for fillings.
The original recipe for the omlettes can be found here