Vegan Chickpea Flour Omelette

Easy protein-packed vegan chickpea flour omelette stuffed with colorful veggies! You’ll love this healthy and savory breakfast option bursting with egg flavor and essential nutrients. Try this soy-free recipe with any add-ons you like!

Course Breakfast

Cuisine French

Keyword breakfast, high protein, low carb, omelet, omelette, savory, vegan egg, vegetables

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 317

Author Alena Schowalter

Ingredients

⅔ cup chickpea flour 60 g
¼ teaspoon salt
Pinch of pepper
½ teaspoon turmeric
¼ teaspoon garlic powder
½ teaspoon baking powder
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
¾ cup water 180 g
Pinch of black salt kala namak

Veggie Stuffing

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

Instructions

Add all the dry ingredients for your omelette batter to a medium-sized bowl and combine them with a spoon. 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 and be easy to pour.
Place a non-stick pan over medium heat and add a splash of water, veggie stock or cooking oil. Add the garlic and mushrooms, cook for 2 minutes, then add the red bell pepper.
Once these veggies have softened, add the chopped tomatoes and green onions. Stir everything and cook for one more minute, then transfer the mixture to a plate and set aside.
Now, pour your chickpea batter into the pan and spread it like you would a large pancake. Put on the lid and let your omelette cook over medium heat for around 5 minutes until the edges become firm.
Flip your omelette with a spatula and cook the other side for 3-4 minutes without the lid on. Place your sautéed veggies on top of your omelet, cover your pan with a lid and cook until there is no wet batter left in the center.
Remove from the pan and fold it in the middle. Serve with delicious toppings such as fresh herbs, avocado or vegan yogurt!

Notes

*black salt, or kala namak, might not be easy to find and can be skipped, but it does make for a really eggy taste!
Increase the protein content even further by using soy milk instead of water. You can also blend some firm tofu or silken tofu into your batter!
Use any veggies on hand to fill your vegan omelette (suggestions in the article). Feel free to add some vegan cheese, too!
Make it spicier by adding onion powder and a pinch of cayenne pepper.

Nutrition