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Easy Healthy Vegan Omelette

Easy Healthy Vegan Omelette

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This Easy Healthy Vegan Omelette is gluten-free, tastes amazing, and can be filled with anything you like!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine French
Servings 1
Calories 433 kcal

Ingredients
  

  • For the Vegan Omelette:
  • 1/2 cup/65g chickpea flour aka 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/177ml of water
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon olive oil
  • For the Veggie Filling:
  • 1 teaspoon olive oil
  • 1 medium onion sliced
  • 1/4 medium red bell pepper sliced into strips
  • A few slices of courgettes
  • 2 small mushrooms sliced
  • Salt and pepper to taste
  • 1 garlic clove minced
  • For spreading: pick your favorites
  • 1 tbsp Cashew cream cheese optional (see recipe here)
  • 1 tbsp Vegan Ricotta cheese optional (see recipe here)
  • 1 tbsp Your favorite vegan cheese shredds optional
  • Hot sauce or ketchup optional

Instructions
 

  • Make the Vegan Omelette batter first:
  • 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.
  • Coat a large frying pan with 1 tbsp of olive oil and place it over medium heat. Pour 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 frying pan with another tbsp of olive oil.
  • Add all of the veggies and stir-fry to desired tenderness, about 4-6 minutes.
  • Remove the pan from the heat and season the veggies with salt and pepper to taste.
  • Assemble the Veggie Vegan Omelette:
  • Spread the omelet with cashew cream cheese and the cooked veggies. Fold over and top with toppings of choice. I drizzled sriracha sauce.
  • I hope you enjoy this Easy Vegan Omelette!

Video

Notes

Store leftovers in the fridge and consume within 3 days.
* kala namak is black salt. it has a strong eggy smell and flavor :)

Nutrition

Serving: 1servingSugar: 3.3gFiber: 4.1gCalories: 433kcalFat: 10.2gProtein: 12.3gCarbohydrates: 41.4g
Keyword dairyfree, easytomake, Omelette, vegan, vegan brunch, vegan eggs, vegan Omelette
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