Dairy-Free Savory Omelette with Creamy Herb Sauce
Indulge in a hearty and healthful breakfast with this Dairy-Free Savory Omelette with Creamy Herb Sauce. Perfect for plant-based and dairy-free diets, this recipe features a protein-packed chickpea flour base infused with turmeric, nutritional yeast, and black salt for an egg-like flavor and texture. Stuffed with a colorful sautéed medley of onions, bell peppers, and spinach, each omelette is then topped with a velvety avocado herb sauce made with fresh parsley and dill for added zest. Ready in just 30 minutes, this quick and satisfying dish is ideal for brunch or an easy wholesome meal. Impress family and friends by serving this vegan twist on a breakfast classic!
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Recipe Information
Ingredients
- 0.5 cup chickpea flour
- 0.5 cup water
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric
- 0.5 teaspoon black salt (kala namak)
- 0.5 teaspoon black pepper
- 1 small onion, finely chopped
- 0.5 bell pepper, finely chopped
- 1 cup spinach, chopped
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 avocado
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 0.25 cup unsweetened almond milk
Instructions
In a mixing bowl, combine chickpea flour, water, nutritional yeast, turmeric, black salt, and black pepper. Whisk until smooth to create the omelette batter and set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and bell pepper. Sauté for 3-4 minutes or until they begin to soften.
Add the chopped spinach to the skillet and cook for another 2 minutes until wilted. Remove the vegetable mixture from the skillet and set aside.
Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Heat over medium heat.
Pour half of the chickpea batter into the skillet, spreading it evenly with a spatula. Cook for about 3-4 minutes or until bubbles form on the surface and the edges begin to lift.
Gently flip the omelette and cook for another 2-3 minutes on the other side until golden brown. Repeat with the remaining batter to make a second omelette.
While the omelette cooks, prepare the creamy herb sauce. In a small blender, combine the avocado, lemon juice, parsley, dill, garlic powder, and almond milk. Blend until smooth and creamy.
Fill each omelette with half of the sautéed vegetables, then fold in half. Drizzle with the creamy herb sauce and serve immediately.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 13.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2189 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
