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yellow vegan chickpea omelette filled with mushrooms and bell pepper in a black bowl next to a fork

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!

Course Breakfast
Cuisine French, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Calories 355 kcal
Author Alena @ Nutriciously

Ingredients

  • 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)

Veggie Stuffing

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

Instructions

  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!