Dairy-Free Savory Omelette with Creamy Herb Sauce

Indulge in the perfect plant-based breakfast with this Dairy-Free Savory Omelette with Creamy Herb Sauce! Made from protein-packed chickpea flour and flavored with black salt for that classic eggy taste, this vegan omelette is brimming with sautéed vegetables like spinach, bell pepper, and onion. The real star, however, is the luscious avocado-based herb sauce, blending fresh dill and parsley with a splash of almond milk for a velvety finish. This easy, 30-minute recipe is not only dairy-free and egg-free but also gluten-free, making it a wholesome, allergy-friendly meal that’s as nutritious as it is flavorful. Perfect for a cozy brunch or a quick weeknight dinner, this savory delight is sure to impress!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 0.5 cup chickpea flour
• 0.5 cup water
• 2 tablespoons nutritional yeast
• 0.5 teaspoon turmeric
• 0.5 teaspoon black salt (kala namak)
• 0.5 teaspoon black pepper
• 1 small onion, finely chopped
• 0.5 bell pepper, finely chopped
• 1 cup spinach, chopped
• 0.5 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 avocado
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 0.25 cup unsweetened almond milk

Directions

Step 1

In a mixing bowl, combine chickpea flour, water, nutritional yeast, turmeric, black salt, and black pepper. Whisk until smooth to create the omelette batter and set aside.

Step 2

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 or until they begin to soften.

Step 3

Add the chopped spinach to the skillet and cook for another 2 minutes until wilted. Remove the vegetable mixture from the skillet and set aside.

Step 4

Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Heat over medium heat.

Step 5

Pour half of the chickpea batter into the skillet, spreading it evenly with a spatula. Cook for about 3-4 minutes or until bubbles form on the surface and the edges begin to lift.

Step 6

Gently flip the omelette and cook for another 2-3 minutes on the other side until golden brown. Repeat with the remaining batter to make a second omelette.

Step 7

While the omelette cooks, prepare the creamy herb sauce. In a small blender, combine the avocado, lemon juice, parsley, dill, garlic powder, and almond milk. Blend until smooth and creamy.

Step 8

Fill each omelette with half of the sautéed vegetables, then fold in half. Drizzle with the creamy herb sauce and serve immediately.

Nutrition Facts

Serving size	(643.3g)

Amount per serving	% Daily Value*
Calories	861.0

Total Fat 55.7g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 1132.1mg	0%
Total Carbohydrate 70.2g	0%
Dietary Fiber 23.6g	0%
Total Sugars 13.6g
Protein 27.4g	0%

Vitamin D 22.0IU	0%
Calcium 274.1mg	0%
Iron 8.6mg	0%
Potassium 2188.8mg	0%

*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.

Source of Calories

Fat: 56.2%

Protein: 12.3%

Carbs: 31.5%