Vegan Spinach Omelette
Start your day with a hearty and nutritious Vegan Spinach Omelette that delivers all the comfort of a classic omelette but with a plant-based twist! This recipe features a protein-packed chickpea flour base, infused with the umami of nutritional yeast, the rich flavor of black salt (kala namak), and a hint of turmeric for vibrant color. Fresh spinach, crunchy red bell peppers, and green onions add texture and a burst of wholesome goodness. Perfectly seasoned and pan-cooked to golden perfection, this vegan-friendly dish is not only quick and easy to prepare but also naturally gluten-free and dairy-free. Serve these savory omelettes warm with toast, avocado, or a zesty salsa for a satisfying breakfast, brunch, or even a light dinner option. Healthy, flavorful, and vegan, this recipe is a must-try for plant-based food lovers!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (gram flour)
- 2 tablespoons Nutritional yeast
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Black salt (kala namak)
- 0.5 teaspoons Baking powder
- 0.75 cups Unsweetened plant-based milk (such as almond, soy, or oat milk)
- 0.25 cups Water
- 1 cup Fresh spinach leaves, chopped
- 0.5 cup Red bell pepper, finely diced
- 2 stalks Green onions, finely chopped
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Ground black pepper
- 2 teaspoons Olive oil (or another neutral cooking oil)
Instructions
In a mixing bowl, whisk together the chickpea flour, nutritional yeast, turmeric, black salt, baking powder, garlic powder, and black pepper.
Gradually add the unsweetened plant-based milk and water to the dry ingredients while whisking to form a smooth, lump-free batter that has a pancake-like consistency. Adjust the water if needed.
Stir the chopped spinach leaves, diced red bell pepper, and chopped green onions into the batter until evenly mixed.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Once the skillet is hot, pour half of the batter into the skillet, spreading it out evenly with the back of a spoon to form a round omelette about ¼ inch thick.
Cook for 3–4 minutes, or until the edges begin to lift and small bubbles form on the surface of the omelette.
Gently flip the omelette using a spatula and cook the other side for another 3–4 minutes until golden brown and cooked through.
Remove the omelette from the skillet and repeat the process with the remaining teaspoon of olive oil and batter to make the second omelette.
Serve the vegan spinach omelettes warm on their own, or with a side of toast, avocado, or fresh salsa for added flavor.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 17.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 380 mg | 29% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2005 mg | 43% | |
*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.
