Pour the contents of the JUST Egg bottle into a bowl or large measuring cup.
Add flour, baking powder, and black salt, if using.
Whisk together and set aside.
In a large skillet over medim high heat, saute the onions until translucent.
Then, add the mushrooms and cook them until browned. If they begin to stick to the bottom of the pan, use a little vegetable broth or water to lossen.
Add the diced red peppers and zucchini. Cook for a couple more minutes.
Add the spinach last and stir into the sauteed vegetabes. The spinach will wilt when combined with the hot vegetables.
Remove the vegetables from the heat.
Set the tomatoes and dill to the sdie.
Combine ¼ cup JUST Egg mixture with ¼ cup of sauteed vegetables. Stir together.
Using a 6-8 inch small skillet or omelette pan, heat the skillet to medium low.
Add the JUST Egg/vegetable mixture to the pan.
As the omelette cooks, loosen the sides of the omelette with a rubber spatula, pulling the cooked portion away from the sides of the pan while moving the uncooked liquid portions toward the edges of the pan.
When the omelette is borwn on the bottom, and the liquid has dissipated, flip the omelette over.
Now add the raw tomatoes and dill to one side of the omelette.
Flod over one side of the omelette to cover the side with the toamtoes and dill.
Cook a few remaining minutes.
Serve with toast, hashbrowns or breakfast potatoes.