Measure out the chickpea flour, nutritional yeast, and salt and store it in a large jar or plastic water bottle with a wide lid like a Nalgene.
Bring along any veggies or vegan cheese that you would like in the omelets. Cut them up ahead of time and store in baggies or dice them at the campsite.
If camping with children or a lot of people set out the ingredients in buffet style and let people make their own.
Give everyone a sandwich bag with their name on it and allow them to fill the bag about 1 inch deep with veggies of their choice.
When you’re ready to make your omelettes...
Pour the water into the jar of the dry mixture and give it a stir. (Shaking alone unfortunately doesn’t get out the clumps).
Pour about 2/3 cup of batter into each bag, squeeze out excess air from the bag and seal completely.
Drop the bag into a large pot of boiling water and boil for 12-15 minutes until it becomes firm. (Use a wooden spoon to keep the bags from touching the hot edge of the pot).
Take out of the water and allow it to cool for about 5 minutes before opening the bag.
Notes
Make sure to keep the tops of the bags from touching the edge of the pot. The plastic will melt if it rests against the edge of the pot.
This recipe is for 1 omelette, adjust the number of servings to the number of omelettes that you want to make.