In a mixing bowl, combine the chickpea flour, dried oregano, and nutritional yeast. Gradually add 80ml of water, whisking continuously to form a smooth batter.
Warm the rapeseed oil in a 19cm non-stick frying pan over medium heat. Pour the prepared batter into the pan, ensuring it spreads evenly to cover the base.
Evenly distribute the fresh baby spinach over the batter. Cover the frying pan and let it cook on low heat for about 5-6 minutes. During this time, the spinach should wilt, and the omelette base should cook while retaining some moisture.
Gently roll the omelette in the pan, wrapping the wilted spinach within. Carefully transfer the omelette to a plate, and it's ready to be savored!
1 servings