Description
This Tasty Vegan Chickpea Omelette is a protein-packed, savory breakfast that’s perfect for plant-based eaters. Made with chickpea flour, nutritional yeast, and black salt for an eggy flavor, it’s stuffed with sautéed veggies and ready in under 15 minutes.
Ingredients
▢ ¾ cup chickpea flour
▢ 2 tablespoons nutritional yeast
▢ ¼ teaspoon baking powder
▢ ¼ teaspoon turmeric
▢ ⅛ teaspoon black salt (kala namak)
▢ ¼ teaspoon garlic powder
▢ ¼ teaspoon onion powder
▢ ¼ teaspoon salt
▢ ¾ cup water
▢ 1 teaspoon olive oil (plus more for cooking)
▢ ¼ cup diced red bell pepper
▢ ¼ cup chopped onion
▢ ½ cup fresh spinach, chopped
Instructions
1. In a bowl, whisk together chickpea flour, nutritional yeast, baking powder, turmeric, black salt, garlic powder, onion powder, and salt.
2. Gradually whisk in the water and olive oil until the batter is smooth. Let rest for 5 minutes.
3. Meanwhile, sauté the bell pepper, onion, and spinach in a non-stick skillet over medium heat for 3–4 minutes.
4. Push veggies to one side of the skillet and lightly oil the pan.
5. Pour in half the batter and swirl to form a circle. Cook for 3–4 minutes until set on top and dry at the edges.
6. Add veggies to one half of the omelette and fold the other side over. Cook 1 more minute.
7. Slide onto a plate and serve warm. Repeat with remaining batter.
Notes
Customize with mushrooms, tomatoes, or dairy-free cheese.
Leftover batter can be stored in the fridge for up to 2 days.
Serve with hot sauce, vegan sour cream, or avocado slices for a heartier meal.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 omelette
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg