Mix the chickpea flour, water, salt, garlic powder, pepper, and baking powder together in a bowl. -Whisk well until frothy. Next add in the chives and parsley.

Heat the coconut oil on medium-high heat in a large non-stick skillet. Make sure there is enough oil to properly coat the pan! (*This is important so your omelette doesn’t stick.)

Pour half the mixture into the pan and let cook on medium heat for 4-6 minutes until cooked on one side. Flip and cook another 2-3 minutes on the second side.

Serve with sliced tomato, avocado, and parsley.