Vegan Ham Omelette
Delight your taste buds with this protein-packed Vegan Ham Omelette, a plant-based twist on the classic breakfast favorite. Made with nutrient-rich chickpea flour and flavored with black salt for that authentic eggy flavor, this recipe is a savory delight that's entirely egg- and dairy-free! Featuring sautéed vegan ham, vibrant red bell peppers, fresh spinach, and melty dairy-free cheese, it's an irresistible combination of flavors and textures. Perfect for a hearty breakfast or brunch, this omelette is quick to whip up in just 35 minutes and serves two generously. Whether you're vegan or simply experimenting with meatless meals, this recipe is a flavorful and satisfying choice. Serve it warm, garnished with chopped green onions and a dash of black pepper, for a dish that feels as indulgent as it is nourishing.
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Ingredients
- 1 cup chickpea flour (besan)
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black salt (kala namak)
- 0.5 teaspoon baking powder
- 1.25 cups water
- 2 tablespoons olive oil
- 0.5 cup vegan ham, diced
- 0.5 cup red bell pepper, diced
- 0.25 cup green onions, chopped
- 0.5 cup dairy-free cheese, shredded
- 1 cup fresh spinach
- 0.25 teaspoon ground black pepper
Directions
Step 1
In a medium bowl, sift together chickpea flour, nutritional yeast, turmeric, black salt, and baking powder. Gradually add water, whisking to form a smooth batter. Set aside for 5 minutes to rest.
Step 2
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced vegan ham, red bell pepper, and green onions. Sauté for 3-4 minutes until vegetables are softened. Remove from the skillet and set aside.
Step 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Pour half of the chickpea batter into the skillet, spreading it evenly with the back of a spoon.
Step 4
Cook the omelette for 2-3 minutes or until the edges start to lift from the pan. Scatter half the sautéed veggie mixture and half the fresh spinach over one half of the omelette. Sprinkle with half of the dairy-free cheese.
Step 5
Use a spatula to carefully fold the omelette in half. Cook for another 2-3 minutes until the cheese is melted and the omelette is cooked through.
Step 6
Transfer the omelette to a plate. Repeat with the remaining chickpea batter and filling ingredients.
Step 7
Serve the vegan ham omelettes warm, garnished with extra chopped green onions and a sprinkle of ground black pepper as desired.
Nutrition Facts
| Serving size | (852.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1389.2 |
| Total Fat 73.8g | 0% |
| Saturated Fat 32.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2806.1mg | 0% |
| Total Carbohydrate 124.4g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 18.7g | |
| Protein 58.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1058.1mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 1849.6mg | 0% |
Source of Calories