Is it omelette or omelet? Either way, this vegan omelette is fluffy, cheesy, and savory. Made with chickpea flour, this omelette is egg-free, dairy-free, gluten-free, and soy-free, making it a healthier alternative to egg-based omelettes. It’s a perfect protein-packed choice for anyone looking for a healthy and filling breakfast.
I adore savory food for breakfast. Before I went plant-based, omelettes were my favorite post long run breakfast. After a long run, eating a fluffy, savory, flavorful omelette stuffed with vegetables was so satisfying. There’s something so gratifying about flipping an omelette without spilling any of the veggies inside.
Obviously, eggs are not part of a plant-based diet. But have no fear! The Vegan Omelette is here! This recipe satisfies my post-run craving for a savory and filling breakfast meal. How? All thanks to chickpea flour.
What is chickpea flour you ask? My new favorite ingredient! Chickpeas are one of my favorite plant-protein and iron sources. I add them to salads, homemade hummus, and even use them to make raw edible cookie dough. Chickpea flour (a.k.a garbanzo flour a.k.a gram flour a.k.a besan) is naturally gluten-free, high in protein, iron and fiber. 1/4 a cup has 6 grams of protein! In addition, it contains high levels of manganese, folic acid, and other vitamins and minerals.
The other key ingredient in this vegan omelette is nutritional yeast. This is like vegan crack. I sprinkle it on everything to add a cheesy flavor, or use it in vegan cheese recipes. Nutritional yeast has a natural cheesy flavor and it’s also loaded with healthy plant-based protein. Just 2 tablespoons contain 9 grams of protein! Additionally, nutritional yeast is a complete protein (meaning it has essential amino acids) and one of the only plant-based food sources of vitamin B-12.
So what does this all mean? Basically, a chickpea flour vegan omelette is a great recipe for athletes and any health-conscious eater. It’s wholesome, savory, slightly cheesy, and makes a healthy nutrient-dense breakfast meal. Eating vegan omelettes is a great healthy alternative to egg omelettes for any health-conscious foodie. Drizzle it with some creamy avocado lime sauce and start your day right!
Light and fluffy
Vegan Omelette with Chickpea Flour
First, chop and sauté your vegetables.
While they are cooking, mix the omelette batter. Mix chickpea flour, nutritional yeast, baking soda, garlic powder, onion powder, turmeric, paprika, sea salt and ground black pepper in a bowl. Add in the unsweetened almond milk and apple cider vinegar. Mix well to combine. The batter will get all bubbly.
Add your sauteed vegetables to the batter and mix well.
Re-grease the frying pan and turn to medium heat. Pour the desired amount of batter into the pan to cook. Cook on one side until the edges are browned. Then flip with a spatula and cook for an additional 3 minutes. This makes enough for 5-6 smaller omelettes or 2 large ones. Typically, I pour about 1/4 cup of the batter at a time to have smaller omelettes. Then I can save some for later.
While the omelettes are cooking, mash 1/2 and avocado with the juice from 1/2 a lime in a small bowl to make the dressing. It’s totally optional, but an easy and delicious flavor addition.
Serve warm! Makes 6 smaller omelettes or 2 large ones. Share or save for a quick grab-and-go vegan breakfast or snack.
Linking up for a Meatless Monday post with Debbie and Sarah.