Mom's Vegan Spanish Omelette

In a mixing bowl: 1/2 cup garbanzo bean flour, 1/2 cup of water. Drizzle in some EVOO (extra virgin olive oil), salt, and pepper and whisk together.  Heat up a small amount of EVOO -- I use a teflon coated pan. Next, add whatever happens to be in the fridge. Today, it was chopped up red onion, fresh kale, spinach and rosemary and finally half of a chopped up avocado.  Add the wet garbanzo mixture evenly onto the hot veggies in your pan. No need to stir. You can cook this 2-3 minutes on each side or I like to just let it heat through on one side but longer....5-7 minutes on low heat with a cover on. Yum breakfast without animal based cholesterol. Credit goes to my mom Oralia B. Guerra.