Ingredients:
2 cups(185 grams) chickpea flour
3 tablespoonsnutritional yeast
1 teaspoonbaking powder
1 teaspoonsmoked paprika
Kosher salt
3 tablespoonsapple cider vinegar
2 tablespoonsDijon mustard
1 tablespoonhoney
Freshly ground black pepper
1 radicchio head, quartered, cored, leaves separated
1 fennel bulb, halved and thinly sliced, reserving any fronds
1/4 cupextra-virgin olive oil, divided, plus more for serving
6 ouncessmoked Gouda, Pepper Jack, or Muenster cheese, grated (about 2 loosely packed cups)
Flaky sea salt, for serving
Directions:
In a medium bowl, whisk together the chickpea flour, nutritional yeast, baking powder, paprika, and 1 teaspoon salt. Slowly whisk in a scant 2 cups of water. Set aside for 10 minutes or up to 1 hour to thicken.
While the chickpea mixture is resting, in a large bowl, whisk together the vinegar, mustard, and honey. Season with salt and pepper to taste, then toss in the radicchio and fennel until well coated.
Heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat until rippling and nearly smoking. Swirl the oil around the pan, then immediately pour in ¾ cup of batter and again quickly swirl to coat the pan. Cook undisturbed for 1 minute, until the omelet turns matte in color and slides around the pan easily. Cover the surface of the omelet with one-quarter of the cheese (about ½ cup loosely packed). Cook for 30 seconds, until the cheese is just starting to melt, then use a spatula to fold the omelet in half. Cook 1 minute more, flipping halfway through, until the cheese is melted and the omelet is golden, then slide onto a plate. Repeat with the remaining olive oil, batter, and cheese to make 3 more omelets. (These taste great at room temperature, but if you prefer to keep the cheese melty, place the cooked omelets on a sheet pan in a 300°F oven until you’re ready to eat the whole batch.)
Drizzle the salad with more olive oil, toss to combine, and divide among the plates, then sprinkle the omelets and salad with flaky salt and more black pepper.