Vegan Classic 3-Egg Omelette
Discover the magic of plant-based cooking with this flavorful **Vegan Classic 3-Egg Omelette**—a satisfying egg-free twist on the traditional breakfast favorite. Crafted with wholesome ingredients like chickpea flour, nutritional yeast, and turmeric, this recipe achieves a fluffy, golden texture without animal products. Infused with savory kala namak for that authentic "eggy" flavor, and packed with vibrant veggies like spinach, tomatoes, bell peppers, and fresh parsley, this omelette is both nutritious and delicious. Gooey vegan cheese shreds elevate every bite, while almond milk ensures a smooth batter. Perfectly customizable and ready in under 30 minutes, it's an ideal hearty breakfast or brunch option for vegans, vegetarians, or anyone exploring healthier, sustainable eating. **Vegan omelette recipe**, **egg-free breakfast**, and **plant-based brunch ideas** are just some of the keywords that make this dish irresistible and SEO-friendly!
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Recipe Information
Ingredients
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Kala namak (black salt)
- 0.25 teaspoon Ground black pepper
- 1 cup Unsweetened almond milk
- 0.5 cup Water
- 2 tablespoons Olive oil
- 0.5 cup Diced bell peppers
- 0.5 cup Chopped spinach
- 0.5 cup Chopped tomatoes
- 0.25 cup Chopped green onions
- 2 tablespoons Fresh parsley
- 0.5 cup Vegan cheese shreds
Instructions
In a large mixing bowl, whisk together chickpea flour, nutritional yeast, turmeric, baking powder, kala namak, and ground black pepper until well combined.
Slowly add the almond milk and water to the dry ingredients, whisking continuously to form a smooth batter.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Pour half of the batter into the skillet and spread it evenly to form a round omelette.
Cook for 3-4 minutes or until the edges start to lift slightly and the surface appears set.
Sprinkle half of the diced bell peppers, chopped spinach, tomatoes, green onions, parsley, and vegan cheese shreds over half of the omelette.
Gently fold the other half of the omelette over the filling.
Cook for an additional 2-3 minutes, pressing down lightly with a spatula to ensure the cheese melts.
Carefully slide the omelette out of the skillet onto a plate.
Repeat the process with the remaining batter and fillings to make the second omelette.
Garnish with extra parsley if desired and serve warm.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 17.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1494 mg | 115% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2009 mg | 43% | |
*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.
