Vegan Masala Omelette
Elevate your breakfast game with this flavorful Vegan Masala Omelette, a plant-based twist on the classic Indian dish. Made with protein-rich chickpea flour (besan) and an array of vibrant spices like turmeric, cumin, and coriander, this egg-free omelette is packed with nutrients and bold masala flavors. Fresh veggies like onions, tomatoes, green bell peppers, and green chilies add texture and a colorful burst of freshness, while a hint of lemon juice brings a delightful tang to the dish. Perfectly cooked in olive oil for a crisp golden exterior, this vegan omelette is quick and easy to prepare, ready to serve in under 30 minutes. Pair it with chutney or dairy-free yogurt for a wholesome breakfast or brunch idea that’s hearty, aromatic, and completely vegan-friendly. Whether you’re craving a healthy morning meal or an Indian-inspired comfort food, the Vegan Masala Omelette is guaranteed to satisfy!
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Recipe Information
Ingredients
- 1 cup chickpea flour (besan)
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.25 teaspoon chili powder
- 0.5 teaspoon salt
- 0.75 cup water
- 1 tablespoon lemon juice
- 0.5 cup onion, finely chopped
- 0.5 cup tomato, finely chopped
- 0.25 cup green bell pepper, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 or to taste green chilies, finely chopped
- 2 tablespoons olive oil
Instructions
In a mixing bowl, combine chickpea flour, turmeric powder, ground cumin, ground coriander, chili powder, and salt. Mix well to combine the dry ingredients.
Gradually add water to the dry mixture, whisking continuously to form a smooth batter without lumps. The batter should be similar to pancake batter in consistency. Stir in lemon juice and set aside.
Fold the finely chopped onion, tomato, green bell pepper, fresh cilantro, and green chilies into the batter, ensuring they are evenly distributed.
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 with the back of a spoon to form a round omelette shape. Cook for 3-4 minutes or until the edges start to lift, and the bottom appears golden-brown.
Carefully flip the omelette with a spatula and cook the other side for another 3-4 minutes until fully cooked and slightly crisp on both sides.
Remove from the skillet and repeat the process with the remaining batter, adding another tablespoon of olive oil to the skillet.
Serve hot and enjoy your Vegan Masala Omelette with a side of chutney or vegan yogurt.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 24.7 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1779 mg | 38% | |
*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.
