Vegan Classic Eggs Omelette
Delight in the savory goodness of a *Vegan Classic Eggs Omelette*, a plant-based twist on a breakfast favorite that's perfect for vegans and anyone seeking a healthier start to their day. This high-protein omelette is made with chickpea flour and infused with the umami richness of nutritional yeast and black salt (kala namak) to mimic the traditional eggy flavor. Packed with vibrant vegetables like spinach, bell peppers, onions, and cherry tomatoes, this recipe balances flavor and nutrition in every bite. Quick and easy to prepare in just 25 minutes, it’s ideal for busy mornings or a light brunch. Serve warm with your favorite herbs or a side of toast for a satisfying, dairy-free, and gluten-free meal that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 1 cup chickpea flour
- 3/4 cup water
- 2 tablespoons nutritional yeast
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon black salt (kala namak)
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 1 cup spinach, chopped
- 1/2 bell pepper, diced
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
In a mixing bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, black salt, regular salt, black pepper, and baking powder until smooth. Set aside to let it rest for about 5 minutes.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach, bell pepper, onion, and garlic. Sauté for about 3-4 minutes until the vegetables are tender and the spinach is wilted. Remove from the skillet and set aside.
Wipe the skillet clean with a paper towel, and heat the remaining 1 tablespoon of olive oil over medium heat.
Pour half of the chickpea mixture into the heated skillet, tilting it to evenly distribute the batter into a round shape.
Cook the omelette for about 2-3 minutes until the edges start to lift and bubbles form on the surface.
Gently flip the omelette using a spatula, and cook for another 2-3 minutes. If needed, reduce the heat slightly to prevent burning.
Once cooked, remove the omelette from the skillet onto a plate, and repeat with the remaining batter.
Fill each omelette with half of the sautéed vegetable mix and a few cherry tomato halves.
Fold the omelette over to enclose the filling and serve warm.
Garnish with additional nutritional yeast or your preferred herbs for added flavor.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 10.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1064 mg | 23% | |
*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.
