Heat pan to medium temperature then add mushrooms, scallions, and tomatoes. Sprinkle with 1/4 tsp of salt to taste.
After mushrooms and tomatoes soften set aside while you mix your chickpea omelet.
In a separate bowl whisk chickpea flour, tapioca starch, remaining salt, cilantro, and turmeric powder. Slowly add plant-based milk, whisking till smooth.
Heat a second pan with Earth Balance butter to medium high heat making sure butter covers bottom of pan. Pour half of batter in pan for 2 smaller omelets or all of batter for one large omelet.
Cook omelet for 3 to 4 minutes or until underneath of omelet is a nice golden brown, flip and cook for another 2 to 3 minutes.
Transfer omelet to plate, fill with mushroom and tomato mix, and fold it over. Enjoy!