Plantain Omelette Vegan

Elevate your vegan breakfast game with this irresistibly hearty and flavorful Plantain Omelette. This plant-based twist on a classic omelette combines caramelized slices of ripe plantain with a chickpea flour batter infused with turmeric, nutritional yeast, and a hint of black salt for that signature "eggy" flavor. Packed with vibrant vegetables like diced bell pepper, onion, and spinach, this high-protein, gluten-free dish is both nutritious and satisfying. Perfectly golden on the outside and tender on the inside, this vegan omelette is a delightful fusion of savory and sweet flavors. Serve it warm with creamy avocado or tangy salsa for a delicious meal that's ready in just 25 minutes. Ideal for breakfast, brunch, or even dinner, this recipe is a must-try for anyone seeking creative vegan comfort food.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 1 large ripe plantain
• 1 cup chickpea flour
• 0.75 cup water
• 0.25 teaspoon turmeric powder
• 0.5 medium, diced onion
• 0.5 medium, diced bell pepper
• 1 cup, chopped spinach
• 2 cloves, minced garlic
• 2 tablespoons nutritional yeast
• 0.25 teaspoon black salt (kala namak)
• 0.5 teaspoon baking powder
• 2 tablespoons olive oil
• 0.25 teaspoon ground black pepper

Directions

Step 1

Peel the ripe plantain and slice it into thin rounds about 1/4-inch thick.

Step 2

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Fry the plantain slices for 2-3 minutes on each side until golden and slightly caramelized. Remove from the skillet and set aside.

Step 3

In a large mixing bowl, whisk together the chickpea flour, water, turmeric powder, nutritional yeast, baking powder, black salt, and ground black pepper until you achieve a smooth batter with no lumps.

Step 4

Stir the diced onion, diced bell pepper, chopped spinach, and minced garlic into the batter until evenly combined.

Step 5

Clean the skillet, then heat the remaining 1 tablespoon of olive oil over medium heat. Pour the batter into the skillet, spreading it evenly to form a pancake shape.

Step 6

Place the fried plantain slices on top of the batter, gently pressing them in so they stick.

Step 7

Cover the skillet with a lid and cook for 5-7 minutes, or until the edges are set and the top starts to appear firm.

Step 8

Carefully flip the omelette using a large spatula. Cook for another 2-3 minutes on the other side until golden brown and fully cooked through.

Step 9

Slide the omelette onto a plate and let it cool slightly before slicing and serving.

Step 10

Serve the vegan plantain omelette warm with a side of avocado, salsa, or your favorite toppings.

Nutrition Facts

Serving size	(713.9g)

Amount per serving	% Daily Value*
Calories	1087.4

Total Fat 37.5g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 846.8mg	0%
Total Carbohydrate 156.3g	0%
Dietary Fiber 21.9g	0%
Total Sugars 53.8g
Protein 39.4g	0%

Vitamin D 0IU	0%
Calcium 128.2mg	0%
Iron 9.4mg	0%
Potassium 2664.8mg	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: 30.1%

Protein: 14.1%

Carbs: 55.8%