Vegan Veggie Omelette
Whip up a delicious and satisfying Vegan Veggie Omelette, a plant-based twist on the classic protein-packed breakfast favorite. Made with chickpea flour and infused with bold flavors like nutritional yeast, turmeric, and black salt for an authentic eggy taste, this omelette is as nutritious as it is mouthwatering. Brimming with sautéed red bell peppers, spinach, and mushrooms, it's loaded with vibrant veggies for a healthy boost. This recipe is quick to prepare, taking just 25 minutes from start to finish, making it perfect for busy mornings or a fulfilling brunch. Pair it with fresh herbs, creamy avocado slices, or toast for a wholesome, crowd-pleasing meal that's entirely vegan, gluten-free, and full of flavor.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (also known as gram flour or besan)
- 2 tablespoons Nutritional yeast
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons Black salt (kala namak, for eggy flavor)
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Garlic powder
- 0.25 teaspoons Onion powder
- 1.25 cups Water
- 2 teaspoons Olive oil (or any neutral oil)
- 0.5 cup Red bell pepper, finely diced
- 0.5 cup Spinach, chopped
- 0.5 cup Mushrooms, finely diced
- 2 tablespoons Scallions, sliced (optional)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
In a mixing bowl, whisk together the chickpea flour, nutritional yeast, turmeric powder, black salt, baking powder, garlic powder, onion powder, and regular salt until well combined.
Gradually add water to the dry ingredients while whisking until you have a smooth, lump-free batter. The consistency should be similar to pancake batter.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Sauté the diced red bell pepper, mushrooms, and chopped spinach in the skillet for 2-3 minutes until slightly softened. Remove the cooked vegetables and set aside.
Add the remaining teaspoon of olive oil to the skillet. Reduce the heat to medium-low.
Pour half the chickpea batter into the skillet to form a round omelette. Use a spatula to spread it out evenly if necessary.
Immediately sprinkle half of the cooked vegetables and scallions (if using) onto the batter, gently pressing them in.
Cover the skillet with a lid and cook for 4-5 minutes, or until the surface looks set and the bottom is golden brown.
Carefully flip the omelette using a spatula and cook for an additional 1-2 minutes on the other side.
Transfer the cooked omelette to a plate and repeat the process with the remaining batter and vegetables to make the second omelette.
Serve the vegan veggie omelette warm, garnished with fresh herbs or avocado slices if desired.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 19.3 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2012 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.
