Prepare the filling: in a medium non stick fry pan pour the oil and sauté
onions over medium heat uncovered for 3 minutes or until turning translucent. Place the zucchini, onion, and spinach, in the pan along with 1 tablespoon of water, salt and pepper. Continue to sauté for 3 to 4 minutes until onion is translucent and fragrant. Remove from the pan when it is done and place in a separate bowl.

Prepare the omelette: in a medium bowl add all the ingredients except the vegan cheese and whisk until a smooth batter has formed.

In the same pan that you cooked the filling lightly grease it with cooking spray and pour in the omelette batter.

Cook over medium heat for 8 minutes covered and then 2 minutes uncovered. Once omelette looks dry on top, the edges are slightly golden and you can easily get the omelette to move use a large spatula to flip. Cook the other side for 5 minutes uncovered.

On one half of the omelette add the filling and vegan cheese. Flip the other half over to form the classic half-moon, folded omelette shape.

Turn the stove off and cover with a lid for 2 more minutes to help the vegan cheese to melt.

Garnish with red pepper flakes, salt, and if desired basil or parsley.