This Easy Healthy Vegan Omelette is gluten-free, tastes amazing, and can be filled with anything you like!
I loaded mine with veggies and spread some of my 5-Ingredient Vegan Garlic & Herb Ricotta cheese, and the whole thing was a bomb!
This omelet is made from chickpeas! That’s right! Chickpea flour whips up to make the batter for this egg-free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.
It’s perfectly fine if you do not have any black salt in hand, the omelet will still taste amazing!
Chickpea flour is so versatile and can be used in so many ways and in different recipes, it’s also really nutritious stuff, and incredibly filling. I’d say notably filling, because every time I eat a chickpea flour “egg” breakfast I feel the need to note how full I am after I finish, and how full I still am every hour thereafter. 11 AM: “I finished that omelet two hours ago, and I’m still full!” 12PM: “I’m not even ready for lunch yet!”
HOW IT’S MADE!
This chickpea flour omelet comes together super easy!
First, you make the batter which involves, like I said, chickpea flour and black salt, among a few other pantry staples. Mix it up and let it sit for a few minutes to settle. Then your grill up the omelet just like a pancake.
The veggies get cooked up in just a bit of garlic and oil. I like to keep them on the tender-crisp side
Finally, plate the omelet and stuff it!
Anyyyway! Please do let me know how you found this recipe, and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
For the Vegan Omelette
1/2 cup/65g chickpea flour(gram flour)
2 tablespoons nutritional yeast flakes
1 tablespoon ground flaxseed
1/4 teaspoon baking powder
1/4 teaspoon ground turmeric
1/3 teaspoon paprika
1/4 teaspoon black pepper
A pinch of kala namak, or to taste
3/4 cup/177g water
1 tablespoon soy sauce or tamari
1 tablespoon vegetable oil
For the Veggie Filling:
1 teaspoon vegetable oil
one medium onion, sliced and separated into strips
1 medium red bell pepper, sliced into strips
Few slices of courgettes (optional)
4 mushrooms sliced (optional)
Salt and pepper to taste
1 garlic clove, minced
For spreading (pick your favorites)
Our Cashew cream cheese
your favorite vegan cheese
Hot sauce or ketchup
Make the Vegan Omelettes
1. In a medium bowl, stir together the chickpea flour, nutritional yeast, flax seeds, baking powder, turmeric, paprika, kala namak and black pepper. Add the water and soy sauce and whisk until blended.
Allow the mixture to sit for 10 minutes.
2. Coat a medium skillet with oil and place it over medium heat. Pour half of the batter into the skillet. Cook the omelet until bubbles appear in the center, about 4 minutes. Carefully flip and cook it for another 2 minutes.
Transfer the omelet to the plate. Recoat the skillet with oil if needed and repeat with the remaining batter.
Make the Veggie Filling:
1. Recoat the skillet with oil and raise the heat to medium-high. Add all of the veggies and stir-fry to desired tenderness, about 4-6 minutes.
Remove the skillet from heat and season the veggies with salt and pepper to taste.
Assemble the Veggie Stuffed Omelets
2. Stuff each omelet with cashew cream cheese and veggies. Fold over and top with toppings of choice.
I hope you enjoy this Easy Healthy Vegan Omelette!