Vegan Omelette
This vegan omelette recipe is made with chickpea flour and nutritional yeast. Chickpea flour is packed with plant-protein, and nutritional yeast is one of the only sources of vitamin B-12 for vegans. Add in whatever vegetables you want for a healthy, savory, nutrient dense breakfast.
Servings
2
Servings
2
Ingredients
For the omelette batter
  • 3/4cup chickpea flour
  • 1/4cup nutritional yeast
  • 1/2tsp ground turmeric
  • 1/4tsp garlic powder
  • 1/4tsp onion powder
  • 1/4tsp paprika
  • 1/4tsp sea salt
  • 1/4tsp ground black pepper
  • 1/4tsp baking soda
  • 2tsp apple cider vinegar
  • 1cup unsweetened almond milk
For the filling (all suggestions, add whatever you like!)
  • 4tsp grapeseed or olive oil, dividedor sub non-stick cooking spray
  • 1/4cup yellow onion, chopped
  • 1/4cup mushrooms, chopped
  • 1/4cup cherry tomatoes, halved
  • 1/4cup bell pepper, chopped
  • 1handful baby spinach
For the avocado sauce
  • 1/2 ripe avocado
  • 1/2 lime
Instructions
  1. To cook the veggies: Heat 2 tsp oil in a medium pan (or use spray) over medium heat. Sautee the onion for about 5 minutes, or until the edges begin to brown. Add in the mushrooms, tomatoes and peppers and cook for another 2 minutes. Add the spinach and cook until wilted.
  2. To make the omelette batter: In a medium bowl, combine the chickpea flour, nutritional yeast, turmeric, onion powder, garlic powder, paprika, sea salt, ground black pepper and baking soda. Whisk to thoroughly combine. Add the unsweetened almond milk and apple cider vinegar and whisk well. The batter will begin to form small bubbles.
  3. To make the avocado sauce: Mash 1/2 of a ripe avocado with the juice from 1/2 a lime until a creamy paste forms. Add more lime juice if you want a thinner consistency.
  4. Add the cooked vegetables to the omelette batter and stir well.
  5. Again in the medium pan, heat the remaining 2 tsp of olive oil (or use spray) over medium heat. Add about 1/3 cup of the veggie batter mixture to the pan. Cook until the edges begin to brown and the center begins to bubble. Carefully flip over with a spatula and cook for another 3 minutes. Repeat for the remainder of the batter. Makes about 6 small omelettes or 2 large ones.
Recipe Notes
  • Any vegetables will work- the filling is easy to customize!
  • I prefer making 6 smaller omelettes.  I find it easier to flip them and I can save some for a quick snack or car meal when I’m driving back from a long run on the trails.

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