Veggie-Stuffed Vegan Omelette Recipe (Made with Chickpea Flour)

by Alena
May 25, 2019
yellow vegan chickpea omelette filled with mushrooms and bell pepper in a black bowl next to a fork

When going vegan, you might think you now only have a few simple (but still very delicious) breakfast choices – oatmeal, cold cereal, avocado toast, and maybe some blueberry muffins come to mind. But did you know there’s a way to create a delicious vegan omelette?

Yes, it might seem impossible at first. But for all of you who love classic egg dishes, there’s no need to feel like you’re missing out. Vegan egg substitutes enable you to recreate pretty much anything you were used to eating on an omnivorous diet!

Our simple vegan omelette recipe uses protein and fiber-rich chickpea flour as a base, giving it a slightly richer texture compared to the eggy original. And should this not offer you enough of a punch, just go for this high-sulfur insider tip: Kala Namak salt. It’s going to almost put you over the egg edge.

But first things first! As we’re always going for nutrient-dense meals, you need a bunch of vegetables. After all, this should turn out to be a delicious veggie omelette, so we’re not going to be stingy here!

Granted, chickpea flour is a rather special ingredient compared to our usual back-to-the-basics approach.

ingredients for vegan chickpea omelette chickpea flower and vegetables top view

But once you got yourself a package, you can use this naturally gluten-free and protein-rich stuff to not only make chickpea flour omelettes, but also for falafel, frittatas, or as an ingredient in your next pizza crust.

Apart from this wholesome vegan egg substitute, the omelette recipe only calls for basics like baking powder, apple cider vinegar, salt, pepper, and some garlic powder.

Oh, and nutritional yeast. We prefer more over less here, and if this cheesy magic isn’t in your cupboard yet, go get it right now! Seriously. This will enable you to create all-time favorites like mac and cheese or vegan lasagna – with all the same yummy, cheesy flavor!

chickpea omelette mixing batter ingredients in bowl

How to Make a Vegan Omelette

Once you’ve whisked together all of the batter ingredients and chopped up your veggies, you can let your nonstick pan soften the colorful stuffing before pouring in the batter and letting it cook for a couple of minutes.

All of this is possible without any advanced cooking skills and the use of vegetable oil, making it even healthier and great for weight maintenance.

Should you, for any reason, not be too keen on any of the veggies suggested for this vegan omelette, just skip or swap! As always, we believe that you can make this recipe work and add your own little twist so that you’ll love it.

batter and vegetables of vegan omelette in frying pan

In a Nutshell, This Vegan Omelette Is…

  • Savory & filling
  • Slightly crisp on the outside
  • Soft and tender on the inside
  • Stuffed with nutritious veggies
  • Protein and fiber-rich
  • Free of gluten, oil, sugar, and animal products
  • An awesome new breakfast option

Skip the needless eggs – create a delicious meal that’ll lower your cholesterol, encourage a healthy weight, and save some precious lives along the way.

vegan omelette in pan with ingredients lying around

More Vegan Breakfast Recipes

Now that you’re probably very curious, let’s see how to make it!

Feel free to rate this recipe, Pin for later, and tag us when you make it – we’d love to see your creations.

Veggie-Stuffed Vegan Omelette

Veggie-Stuffed Vegan Omelette

Yield: 1
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy low-fat vegan omelette stuffed with colorful veggies. Using chickpea flour, this savory breakfast is high in fiber and protein. Try this eggy cheesy vegan goodness and use the vegetables of your choices!


  • ¾ cup chickpea flour (75 g)
  • ¼ tsp salt
  • Pinch of pepper
  • ½ tsp turmeric
  • ¼ tsp garlic powder
  • ½ tsp baking powder
  • 2 tsp nutritional yeast
  • 2 tsp apple cider vinegar
  • ¾ cup water (180 g)

Veggie Stuffing

  • ½ green onion, chopped
  • ¼ cup red pepper, chopped (45 g)
  • 2 small tomatoes, chopped
  • 2 mushrooms, chopped
  • 2 cloves garlic, minced


  1. Whisk the omelette batter ingredients together in a small bowl. Start by mixing all the dry ingredients, then add the water and whisk until no clumps remain and you can see air bubbles in the batter. It should have a texture similar to pancake batter, easy to pour.
  2. In a nonstick pan, sauté the veggies for your stuffing, adding the green onion when the rest is already soft. Remove from pan and place on a plate.
  3. Now, pour half of your batter into the pan. Add your pre-heated stuffing, then pour the other half of the batter on top. Let warm up and cook for around 5 minutes, until bubbles are formed and the edges become firm.
  4. Carefully lift with a spatula and fold over to cook the other side for a few minutes. Covering your pan with a lid, let the omelette warm up for 5 minutes.
  5. Serve with delicious toppings such as fresh herbs, lemon juice, avocado or some plain soy yogurt if you like!
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 894mgCarbohydrates: 58gFiber: 13gSugar: 15gProtein: 21g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!
woman in grey vegan shirt with her hands on her hips looking to the left and smiling
Alena Schowalter has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work – currently, she studies for her Vegan Nutritionist Diploma. Alena enjoys ethical discussions around veganism, walks through nature and creating new recipes.
dark grey spotted bowl with a variety of vegetables next to small bottle of green smoothie isolated on light background

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12 thoughts on “Veggie-Stuffed Vegan Omelette Recipe (Made with Chickpea Flour)”

    • Hey Marina,
      thanks for stopping by :) Gosh, I cannot tell you about the exact pan we have at home, unfortunately – bought it years ago and don’t remember. It’s black and heavy, has an indestructible coating. Sorry I’m not being much of a help…
      Best wishes to you!

    • Hi Allish, sure! That’s just a taste preference and the acidity of lemon juice is a bit lower while still providing the same effect.
      Let us know how you like it! :)

  1. Hi. This recipe came as a surprise since I never realized that chickpeas flowers could make such delicious omelet. Hope to find a store who stocks them!!!

    • Yes, took me a few years of being vegan until I discovered this myself – check health food stores or look online for the chickpea flour ;)

  2. Looks absolutely lovely. Would you mind if I recommended it on my juicing cleanse I am running soon (during preparatory phase). Will include your website address.

    • Hey Justine,
      thanks so much for the feedback! Happy to know that you enjoy our work :) Yes you can recommend the recipe if you like – just please don’t share all of the ingredients plus instructions but rather have people come here for the full recipe by following a link. Thanks for understanding and good luck with everything!


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