Vegan Cabbage Omelette
Discover the nutritious and flavor-packed delight of this Vegan Cabbage Omelette—a plant-based twist on a classic breakfast favorite that's perfect for any time of day. Made with protein-rich chickpea flour (besan) and infused with the earthy warmth of turmeric and cumin, this recipe showcases a vibrant mix of shredded cabbage, sweet red bell pepper, and grated carrot for a colorful and satisfying dish. Nutritional yeast adds a hint of cheesy umami, while fresh cilantro brings a burst of freshness. Quick and easy to whip up in under 30 minutes, this gluten-free omelette is cooked to golden perfection in a skillet, creating a crispy exterior and tender interior. Serve it as a hearty breakfast, a savory brunch option, or a light lunch, and enjoy a wholesome, egg-free meal that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 1 cup chickpea flour (besan)
- 0.75 cup water
- 1 cup cabbage, finely shredded
- 0.5 cup red bell pepper, diced
- 0.25 cup carrot, grated
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon cumin powder
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon nutritional yeast
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
Instructions
In a mixing bowl, combine chickpea flour, water, turmeric powder, cumin powder, baking powder, salt, black pepper, and nutritional yeast. Whisk until smooth and set aside.
Add the shredded cabbage, diced red bell pepper, grated carrot, and chopped cilantro to the chickpea flour mixture. Stir until fully incorporated.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Pour half of the batter into the skillet, using the back of a spoon to spread it evenly into a round, flat omelette.
Cook for 3-4 minutes, until the edges are dry and bubbles form on the surface.
Gently flip the omelette using a spatula and cook the other side for another 2-3 minutes or until golden brown.
Transfer the cooked omelette to a plate and repeat with the remaining batter, adding more oil to the skillet if necessary.
Serve the vegan cabbage omelette warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 25.1 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1893 mg | 40% | |
*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.
