Vegan Vegetable Omelette
Packed with vibrant veggies and bursting with flavor, this Vegan Vegetable Omelette is a satisfying and nutritious plant-based twist on the classic breakfast favorite. Made with protein-rich chickpea flour and seasoned with black salt for that signature egg-like taste, this recipe creates a soft and fluffy omelette without the need for eggs. Colorful ingredients like bell peppers, spinach, cherry tomatoes, and onion bring freshness and texture, while turmeric and nutritional yeast enhance the savory flavor profile. Ready in just 30 minutes, this easy vegan breakfast is perfect for any morning, offering a wholesome way to kick-start your day. Garnish with fresh parsley or cilantro for an added touch, and enjoy a deliciously healthy meal that’s dairy-free, gluten-free, and loaded with plant-powered goodness!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (gram flour)
- 2 tablespoons Nutritional yeast
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Black salt (kala namak)
- 0.25 teaspoons Ground black pepper
- 1.25 cups Water
- 2 tablespoons Olive oil (or other plant-based oil)
- 0.5 cups Onion, finely chopped
- 0.5 cups Bell pepper, finely chopped
- 0.5 cups Cherry tomatoes, halved
- 1 cup Spinach, roughly chopped
- 2 tablespoons Fresh parsley or cilantro for garnish (optional)
Instructions
In a mixing bowl, combine the chickpea flour, nutritional yeast, turmeric powder, garlic powder, black salt, and black pepper.
Gradually add water to the dry mixture, whisking continuously until a smooth, lump-free batter forms. Set aside to rest while preparing the vegetables.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened.
Add the cherry tomatoes and spinach to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the spinach wilts and the vegetables are tender. Remove the vegetable mixture from the skillet and set aside.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat.
Pour half of the chickpea flour batter into the skillet, spreading it out evenly to form a circular omelette shape. Cook for 2-3 minutes until the edges start to lift and bubbles form on the surface.
Spread half of the sautéed vegetable mixture over one half of the omelette. Carefully fold the omelette in half to cover the filling. Cook for another 1-2 minutes to ensure the omelette is cooked through.
Transfer the omelette to a plate and repeat the process with the remaining batter and vegetables to make the second omelette.
Garnish with fresh parsley or cilantro, if desired. Serve warm and enjoy this vegan take on a classic omelette!
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 23.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2154 mg | 46% | |
*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.
