The reason I mentioned tofu is because there is no powders or mixing involved which is what the OP was after. He/she wanted a version of scrambled egg as opposed to an egg substitute for say baking, or something that had to be mixed.
I LOVE the chickpea flour omelets though! To me it is quick and easy to mix a 1/2 cup of chickpea flour and 1/2 cup of water in a bowl while the skillet is getting warm and then pour the batter on there and chop a few veggies to spread on top. I add salsa once the batter starts to set on the stove, and then fold the pancake over in half. The whole process takes me ten or fifteen minutes tops. It is a weekday breakfast for me. The addition of the salsa, or any other sauce, gives it a wetness as otherwise it can get a little dry. I season it with black pepper and cumin (I actually add these to the dry mix before adding the water). Chickpea flour indeed has an eggy savory taste and is very high in protein (1/2 cup is about 8 grams of protein, about the same as an egg, and way more filling than one egg would be). However, I understand that chickpea flour can be hard to find too. I can only find it at my local Whole Foods Coop across town. Granted one package will last me a while because it takes a while to go through a lb of chickpea flour. In a smaller town without a healthfood store that carries it, might be tough to find. Tofu on the other hand is usually much easier to find locally.
I had also forgotten about just using stuff like chickpeas (also called garbanzo beans) and/or potatoes cut/mashed and scrambled on the stove with spices and veggies for breakfast. The potatoes might take a bit longer than five or ten minutes to cook through though. Sweet potato hash browns seems to be the new rage now at restaurants. I haven't tried that one though.