Gather your ingredients.
Combine the chickpea flour, salt, pepper, turmeric, and nutritional yeast in a small bowl and whisk well. Stir in the water and mix until a batter forms.
Heat a small skillet over medium heat and add the oil. Once hot add the batter and allow to cook undisturbed for 3-4 minutes until the underside begins to brown.
Flip the omelet, top with the scallions, and allow to cook for an additional 2-3 minutes until the other side begins to brown. Fold the omelet in half and transfer to a plate.
Add the arugula, tomato and avocado to the plate as well as any additional toppings desired (e.g. sriracha) and enjoy.