A vegan omelet made from chickpea flour baked into a muffin cup.
Preheat your oven to 375° F (190° C).
Add the remaining 1 cup of water and 1/3 cup of olive oil and stir well until all of the oil is incorporated.
Toss in about 1 1/2 cups of finely chopped veggies of your choice. (You can also add some shredded vegan cheese, vegan bacon bits, or vegan sausage crumbles at this time.)
Scoop about 1/4 cup of the batter into greased into a greased muffin tins and fill to the top.
Bake at 375°F (190° C)for about 30 minutes until they are dry on the top and have small cracks.
Take out of the oven, let cool for about 15 minutes, then run a sharp knife around the edges to help release them from the muffin tin. Flip the muffin tin over onto a clean countertop and they will fall out.