Vegan Classic Eggs Omelette

Elevate your morning routine with this Vegan Classic "Eggs" Omelette, a plant-based masterpiece that's bursting with flavor, color, and nutrition. Crafted from chickpea flour and seasoned with black salt (kala namak) for an authentic eggy taste, this vegan omelette is perfectly fluffy and golden thanks to a touch of turmeric and baking powder. Sautéed spinach, bell peppers, onion, garlic, and juicy cherry tomatoes make for a vibrant and wholesome filling that will satisfy your cravings without compromise. Quick to prepare and fully customizable, this dairy-free and egg-free breakfast is ready in just 25 minutes and pairs beautifully with a side of avocado toast or a crisp salad. Whether you're vegan or simply looking to try something new, this savory and protein-packed recipe is proof that traditional flavors can shine in plant-based form.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 1 cup chickpea flour
• 3/4 cup water
• 2 tablespoons nutritional yeast
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black salt (kala namak)
• 1 teaspoon baking powder
• 2 tablespoons olive oil
• 1 cup spinach, chopped
• 1/2 bell pepper, diced
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Step 1

In a mixing bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, black salt, regular salt, black pepper, and baking powder until smooth. Set aside to let it rest for about 5 minutes.

Step 2

In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach, bell pepper, onion, and garlic. Sauté for about 3-4 minutes until the vegetables are tender and the spinach is wilted. Remove from the skillet and set aside.

Step 3

Wipe the skillet clean with a paper towel, and heat the remaining 1 tablespoon of olive oil over medium heat.

Step 4

Pour half of the chickpea mixture into the heated skillet, tilting it to evenly distribute the batter into a round shape.

Step 5

Cook the omelette for about 2-3 minutes until the edges start to lift and bubbles form on the surface.

Step 6

Gently flip the omelette using a spatula, and cook for another 2-3 minutes. If needed, reduce the heat slightly to prevent burning.

Step 7

Once cooked, remove the omelette from the skillet onto a plate, and repeat with the remaining batter.

Step 8

Fill each omelette with half of the sautéed vegetable mix and a few cherry tomato halves.

Step 9

Fold the omelette over to enclose the filling and serve warm.

Step 10

Garnish with additional nutritional yeast or your preferred herbs for added flavor.

Nutrition Facts

Serving size	(592.3g)

Amount per serving	% Daily Value*
Calories	855.7

Total Fat 37.0g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1676.9mg	0%
Total Carbohydrate 95.4g	0%
Dietary Fiber 20.1g	0%
Total Sugars 20.0g
Protein 38.1g	0%

Vitamin D 0IU	0%
Calcium 165.8mg	0%
Iron 9.8mg	0%
Potassium 1997.3mg	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: 38.4%

Protein: 17.6%

Carbs: 44.0%