Vegan Classic 3-Egg Omelette

Recreate the classic brunch staple with a plant-based twist in this savory Vegan Classic 3-Egg Omelette, a vibrant and protein-packed dish that’s as delicious as it is wholesome. Made with nutrient-rich chickpea flour, a touch of umami-packed nutritional yeast, and seasoned with mineral-rich kala namak for an authentic eggy flavor, this vegan omelette delivers all the comfort of the traditional version without any eggs. Filled with a colorful medley of diced bell peppers, spinach, juicy tomatoes, and melty vegan cheese, this recipe strikes the perfect balance of flavor and texture. Ready in just 25 minutes, it’s easy to whip up for a hearty weekend breakfast or a quick weeknight dinner. Serve warm, garnished with fresh parsley, and discover how satisfying a plant-based omelette can be! Keywords: vegan omelette recipe, chickpea flour omelette, plant-based breakfast, dairy-free and egg-free recipes.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 1 cup Chickpea flour
• 2 tablespoons Nutritional yeast
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Kala namak (black salt)
• 0.25 teaspoon Ground black pepper
• 1 cup Unsweetened almond milk
• 0.5 cup Water
• 2 tablespoons Olive oil
• 0.5 cup Diced bell peppers
• 0.5 cup Chopped spinach
• 0.5 cup Chopped tomatoes
• 0.25 cup Chopped green onions
• 2 tablespoons Fresh parsley
• 0.5 cup Vegan cheese shreds

Directions

Step 1

In a large mixing bowl, whisk together chickpea flour, nutritional yeast, turmeric, baking powder, kala namak, and ground black pepper until well combined.

Step 2

Slowly add the almond milk and water to the dry ingredients, whisking continuously to form a smooth batter.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

Step 4

Pour half of the batter into the skillet and spread it evenly to form a round omelette.

Step 5

Cook for 3-4 minutes or until the edges start to lift slightly and the surface appears set.

Step 6

Sprinkle half of the diced bell peppers, chopped spinach, tomatoes, green onions, parsley, and vegan cheese shreds over half of the omelette.

Step 7

Gently fold the other half of the omelette over the filling.

Step 8

Cook for an additional 2-3 minutes, pressing down lightly with a spatula to ensure the cheese melts.

Step 9

Carefully slide the omelette out of the skillet onto a plate.

Step 10

Repeat the process with the remaining batter and fillings to make the second omelette.

Step 11

Garnish with extra parsley if desired and serve warm.

Nutrition Facts

Serving size	(1004.6g)

Amount per serving	% Daily Value*
Calories	1294.7

Total Fat 70.2g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 2324.3mg	0%
Total Carbohydrate 128.4g	0%
Dietary Fiber 23.4g	0%
Total Sugars 21.5g
Protein 46.4g	0%

Vitamin D 87.8IU	0%
Calcium 1528.4mg	0%
Iron 14.3mg	0%
Potassium 2685.0mg	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: 47.5%

Protein: 13.9%

Carbs: 38.6%