Plantain Omelette Vegan
Elevate your vegan breakfast game with this irresistibly hearty and flavorful Plantain Omelette. This plant-based twist on a classic omelette combines caramelized slices of ripe plantain with a chickpea flour batter infused with turmeric, nutritional yeast, and a hint of black salt for that signature "eggy" flavor. Packed with vibrant vegetables like diced bell pepper, onion, and spinach, this high-protein, gluten-free dish is both nutritious and satisfying. Perfectly golden on the outside and tender on the inside, this vegan omelette is a delightful fusion of savory and sweet flavors. Serve it warm with creamy avocado or tangy salsa for a delicious meal that's ready in just 25 minutes. Ideal for breakfast, brunch, or even dinner, this recipe is a must-try for anyone seeking creative vegan comfort food.
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Recipe Information
Ingredients
- 1 large ripe plantain
- 1 cup chickpea flour
- 0.75 cup water
- 0.25 teaspoon turmeric powder
- 0.5 medium, diced onion
- 0.5 medium, diced bell pepper
- 1 cup, chopped spinach
- 2 cloves, minced garlic
- 2 tablespoons nutritional yeast
- 0.25 teaspoon black salt (kala namak)
- 0.5 teaspoon baking powder
- 2 tablespoons olive oil
- 0.25 teaspoon ground black pepper
Instructions
Peel the ripe plantain and slice it into thin rounds about 1/4-inch thick.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Fry the plantain slices for 2-3 minutes on each side until golden and slightly caramelized. Remove from the skillet and set aside.
In a large mixing bowl, whisk together the chickpea flour, water, turmeric powder, nutritional yeast, baking powder, black salt, and ground black pepper until you achieve a smooth batter with no lumps.
Stir the diced onion, diced bell pepper, chopped spinach, and minced garlic into the batter until evenly combined.
Clean the skillet, then heat the remaining 1 tablespoon of olive oil over medium heat. Pour the batter into the skillet, spreading it evenly to form a pancake shape.
Place the fried plantain slices on top of the batter, gently pressing them in so they stick.
Cover the skillet with a lid and cook for 5-7 minutes, or until the edges are set and the top starts to appear firm.
Carefully flip the omelette using a large spatula. Cook for another 2-3 minutes on the other side until golden brown and fully cooked through.
Slide the omelette onto a plate and let it cool slightly before slicing and serving.
Serve the vegan plantain omelette warm with a side of avocado, salsa, or your favorite toppings.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 53.8 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2665 mg | 57% | |
*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.
