Vegan Veggie Omelet
Discover the ultimate plant-based breakfast delight with this Vegan Veggie Omelet! Made with chickpea flour, nutritional yeast, and a touch of turmeric for a golden hue, this recipe transforms classic omelets into a cruelty-free masterpiece. The addition of black salt (kala namak) gives it an authentic "eggy" flavor, while sautéed onions, bell peppers, mushrooms, spinach, and garlic create a burst of fresh, savory goodness in every bite. Prep and cook in just 25 minutes, making it perfect for busy mornings or weekend brunches. Serve this healthy, gluten-free, protein-packed breakfast warm, and customize with your favorite herbs or spices. Whether you're vegan or simply exploring plant-based options, this Vegan Veggie Omelet is a satisfying and nutritious way to kickstart your day!
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Recipe Information
Ingredients
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Black salt (kala namak)
- 0.5 teaspoons Baking powder
- 0.75 cups Water
- 2 tablespoons Olive oil (for cooking)
- 0.25 cups Onion, finely diced
- 0.25 cups Bell pepper, finely diced
- 0.25 cups Mushrooms, finely chopped
- 0.5 cups Spinach, roughly chopped
- 1 clove Garlic, minced
- 0.25 teaspoons Salt (optional, to taste)
- 0.25 teaspoons Black pepper (optional, to taste)
Instructions
In a medium-sized mixing bowl, whisk together the chickpea flour, nutritional yeast, turmeric powder, black salt, baking powder, and 0.75 cups of water until you achieve a smooth, pancake-like batter. Set aside for 5 minutes.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the onion, bell pepper, and mushrooms, and sauté for 3-4 minutes, or until the vegetables start to soften.
Add the garlic and spinach to the skillet and cook for another 2 minutes, until the spinach is wilted. Transfer the sautéed vegetables to a plate and set aside.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat. Pour half of the chickpea batter into the skillet, using a spatula to spread it out into an even circle, approximately 1/4 inch thick.
Cook the omelet for 3-4 minutes, or until bubbles form on the surface and the edges begin to lift slightly. Spoon half of the sautéed vegetable mixture onto one side of the omelet.
Using the spatula, gently fold the omelet in half over the vegetables. Cook for another minute to ensure the omelet is cooked through.
Carefully transfer the omelet to a plate and repeat the process with the remaining batter and vegetable mixture to make the second omelet.
Serve warm, garnished with extra black pepper or fresh herbs if desired. Enjoy your vegan veggie omelet!
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 18.0 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1780 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.
