Vegan Rolled Omelette
Elevate your breakfast game with this vibrant and protein-packed Vegan Rolled Omelette! Made with chickpea flour, nutritional yeast, and a touch of savory black salt (kala namak) for that signature egg-like flavor, this plant-based omelette is a deliciously creative twist on a breakfast classic. Fresh vegetables like spinach, red bell pepper, and scallions add colorful bursts of flavor while a hint of turmeric enhances its golden hue. Perfectly rolled and filled with sautéed veggies, this recipe is easy to make, gluten-free, and ideal for brunch or a satisfying meatless meal. Ready in under 30 minutes, it’s a nutrient-rich choice for two and can be dressed up with fresh herbs or extra veggies for a personal touch. Keywords: vegan omelette, rolled omelette, chickpea flour, plant-based breakfast, protein-packed, quick vegan recipes.
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Recipe Information
Ingredients
- 1 cup chickpea flour (gram flour)
- 3/4 cup water
- 1/4 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon black salt (kala namak)
- 1/2 teaspoon baking powder
- 2 tablespoons olive oil
- 1/4 cup red bell pepper, finely chopped
- 1/2 cup spinach leaves, chopped
- 2 tablespoons scallions, chopped
- 1/4 cup tomato, diced
- 1/8 teaspoon ground black pepper
Instructions
In a medium bowl, combine chickpea flour, water, almond milk, nutritional yeast, turmeric powder, black salt, and baking powder. Whisk the mixture until smooth and well combined. The batter should have a thin, pourable consistency similar to pancake batter.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the chopped red bell pepper and sauté for 2-3 minutes until softened.
Add the chopped spinach leaves to the skillet and cook for another 1-2 minutes until they wilt slightly. Transfer the vegetables to a plate and set aside.
Pour the remaining olive oil into the skillet and swirl to coat the surface evenly. Pour half of the chickpea batter into the skillet and quickly spread it out into a thin, even layer using the back of a spoon or a spatula.
Allow the omelette base to cook undisturbed for approximately 3-4 minutes or until the edges begin to lift, and the top appears mostly set.
Sprinkle half of the sautéed vegetables, diced tomato, and scallions evenly over the omelette. Season with ground black pepper.
Using a spatula, carefully start to lift one side of the omelette and gently roll it toward the other end, tucking the vegetables inside as you roll.
Once fully rolled, allow it to cook for an additional minute to ensure it's heated through.
Slide the omelette onto a plate and repeat the process with the remaining batter and filling.
Serve the rolled omelettes warm, garnished with extra chopped scallions or your favorite herbs, if desired.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 17.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 229 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1727 mg | 37% | |
*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.
