Vegan Omelet
Start your day with this protein-packed Vegan Omelet, a flavorful plant-based twist on the breakfast classic that’s entirely egg-free! Made with nutrient-rich chickpea flour, a touch of black salt for an authentic eggy taste, and vibrant spices like turmeric and garlic powder, this recipe delivers on both taste and nutrition. Fresh sautéed vegetables—like red bell peppers, spinach, mushrooms, and green onions—are perfectly folded into a golden, savory "omelet" for a hearty and satisfying meal. Quick and easy to make in just 25 minutes, this dish is ideal for a wholesome breakfast, brunch, or even a light dinner. Whether you’re vegan or simply looking to add more plant-based meals to your routine, this gluten-free and customizable recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons Black salt (Kala Namak)
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Baking powder
- 1 cup Water
- 2 teaspoons Olive oil
- 0.5 cup Red bell pepper, diced
- 0.5 cup Spinach, chopped
- 0.5 cup Mushrooms, finely sliced
- 0.25 cup Green onions, chopped
Instructions
In a medium mixing bowl, combine chickpea flour, nutritional yeast, turmeric powder, black salt, garlic powder, and baking powder. Whisk the ingredients together until evenly mixed.
Gradually add water to the dry mixture, whisking continuously, until you have a smooth batter with no lumps. The batter should have the consistency of pancake batter.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced red bell peppers, mushrooms, and spinach to the skillet. Sauté for 2-3 minutes until the vegetables have softened slightly. Remove the veggies from the pan and set aside.
Reduce the heat to medium-low, and add the remaining teaspoon of olive oil to the skillet.
Pour half of the batter into the skillet, spreading it into a circle about 1/4 inch thick.
Let the batter cook for 2-3 minutes, or until the edges start to firm up and small bubbles form on the surface.
Sprinkle half of the sautéed vegetables and green onions onto one side of the omelet.
Using a spatula, carefully fold the other half of the omelet over the filling. Press down gently and let it cook for another 1-2 minutes.
Slide the omelet onto a plate and repeat the process with the remaining batter and vegetables.
Serve warm, garnished with additional green onions or your favorite vegan cheese, if desired.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 19.9 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 144 mg | 11% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2100 mg | 45% | |
*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.
