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.
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!
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.
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.
Now that you’re probably very curious, let’s see how to make it!
Veggie-Stuffed Vegan Omelette Recipe (Made with Chickpea Flour)
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 below!
- ¾ cup chickpea flower (75g)
- 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 (180g)
- ½ green onion, chopped
- ¼ cup red pepper, chopped (45g)
- 2 small tomatoes, chopped
- 2 mushrooms, chopped
- 2 cloves garlic, minced
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.
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.
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.
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.
Serve with delicious toppings such as fresh herbs, lemon juice, avocado or some plain soy yogurt if you like!
Alena has been eating a plant-based diet for 6 years and is passionate about sharing her learnings in the fields of nutrition, wellbeing, and vegan ethics. She is the co-creator of nutriciously and loves music, reading, nature, traveling, yoga & good food. Alena received training in the fields of nutrition, music therapy, and social work.