Vegan Ham Omelette
Experience the ultimate plant-based twist on a breakfast classic with this flavorful Vegan Ham Omelette! Made with a protein-packed chickpea flour batter, this dish is seasoned with a hint of black salt for that authentic eggy flavor and infused with nutritional yeast for a subtle cheesy undertone. Diced vegan ham, sweet red bell peppers, vibrant green onions, and fresh spinach create a savory, veggie-filled center, while melted dairy-free cheese adds a creamy finishing touch. This quick and easy recipe is perfect for a hearty breakfast or brunch, taking only 35 minutes from start to finish. Best enjoyed warm, these omelettes are a comforting, nutritious, and completely egg-free delight that will impress vegans and non-vegans alike. Keywords: vegan ham omelette, chickpea flour omelette, egg-free breakfast, plant-based breakfast recipes, easy vegan brunch ideas.
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Recipe Information
Ingredients
- 1 cup chickpea flour (besan)
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black salt (kala namak)
- 0.5 teaspoon baking powder
- 1.25 cups water
- 2 tablespoons olive oil
- 0.5 cup vegan ham, diced
- 0.5 cup red bell pepper, diced
- 0.25 cup green onions, chopped
- 0.5 cup dairy-free cheese, shredded
- 1 cup fresh spinach
- 0.25 teaspoon ground black pepper
Instructions
In a medium bowl, sift together chickpea flour, nutritional yeast, turmeric, black salt, and baking powder. Gradually add water, whisking to form a smooth batter. Set aside for 5 minutes to rest.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced vegan ham, red bell pepper, and green onions. Sauté for 3-4 minutes until vegetables are softened. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Pour half of the chickpea batter into the skillet, spreading it evenly with the back of a spoon.
Cook the omelette for 2-3 minutes or until the edges start to lift from the pan. Scatter half the sautéed veggie mixture and half the fresh spinach over one half of the omelette. Sprinkle with half of the dairy-free cheese.
Use a spatula to carefully fold the omelette in half. Cook for another 2-3 minutes until the cheese is melted and the omelette is cooked through.
Transfer the omelette to a plate. Repeat with the remaining chickpea batter and filling ingredients.
Serve the vegan ham omelettes warm, garnished with extra chopped green onions and a sprinkle of ground black pepper as desired.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 18.7 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1058 mg | 81% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1850 mg | 39% | |
*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.
