Chop peppers, onions and mushrooms and put in bowl.
Rinse spinach in colandar and set aside.
Mix together chickpea flour and enough water to form a paste; keep blending until smooth. Add more water until mixture is a thin pancake batter like consistency.
Add olive oil, green onions, onion and garlic powders, turmeric, ½ teaspoon salt, thyme and black pepper to bowl. Stir to combine.
Heat 1 tablespoon of vegan butter over medium flame in non-stick skillet (about 8” diameter). Tilt pan to distribute evenly. Add bell peppers and mushrooms. Saute for 1-2 minutes until softened. Add the spinach and continue sauteing another minute. Remove vegetables from pan and set aside.
Reduce heat to low. Add ½ the remaining vegan butter to the pan. Then pour in half the omelette batter, tilting pan to distribute it evenly. Let cook about 3 minutes. When the edges are lightly browned, flip over to cook the other side. Let cook 2-3 minutes on second side, then place half the sauteed vegetables on one half of the omelette, sprinkle it with half the remaining salt, then flip other half over.
Let omelette continue cooking another minute before removing from pan. Cover and keep warm while you repeat process for second omelette.
Top with salsa and serve.
Recipe by Blacks Going Vegan! at https://blacksgoingvegan.com/soy-free-no-egg-either-vegan-omelette/