Vegan Rolled Omelette

Discover the magic of the "Vegan Rolled Omelette," a plant-based twist on a brunch classic that’s as stunning as it is satisfying. Made with protein-packed chickpea flour, this recipe achieves a fluffy, egg-free base infused with the savory tang of nutritional yeast and a touch of turmeric for a vibrant golden hue. The omelette is filled with a delightful medley of sautéed red bell peppers, spinach, scallions, and juicy tomatoes, all lightly seasoned and rolled into a perfect spiral. Black salt (kala namak) adds a subtle eggy flavor, while the rolling technique turns this dish into a show-stopping centerpiece for breakfast or brunch. Quick to prepare in just 25 minutes, this vegan delicacy is ideal for serving two and pairs wonderfully with fresh herbs or a side salad. Healthy, dairy-free, and utterly delicious, it’s the ultimate vegan omelette experience!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 1 cup chickpea flour (gram flour)
• 3/4 cup water
• 1/4 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black salt (kala namak)
• 1/2 teaspoon baking powder
• 2 tablespoons olive oil
• 1/4 cup red bell pepper, finely chopped
• 1/2 cup spinach leaves, chopped
• 2 tablespoons scallions, chopped
• 1/4 cup tomato, diced
• 1/8 teaspoon ground black pepper

Directions

Step 1

In a medium bowl, combine chickpea flour, water, almond milk, nutritional yeast, turmeric powder, black salt, and baking powder. Whisk the mixture until smooth and well combined. The batter should have a thin, pourable consistency similar to pancake batter.

Step 2

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the chopped red bell pepper and sauté for 2-3 minutes until softened.

Step 3

Add the chopped spinach leaves to the skillet and cook for another 1-2 minutes until they wilt slightly. Transfer the vegetables to a plate and set aside.

Step 4

Pour the remaining olive oil into the skillet and swirl to coat the surface evenly. Pour half of the chickpea batter into the skillet and quickly spread it out into a thin, even layer using the back of a spoon or a spatula.

Step 5

Allow the omelette base to cook undisturbed for approximately 3-4 minutes or until the edges begin to lift, and the top appears mostly set.

Step 6

Sprinkle half of the sautéed vegetables, diced tomato, and scallions evenly over the omelette. Season with ground black pepper.

Step 7

Using a spatula, carefully start to lift one side of the omelette and gently roll it toward the other end, tucking the vegetables inside as you roll.

Step 8

Once fully rolled, allow it to cook for an additional minute to ensure it's heated through.

Step 9

Slide the omelette onto a plate and repeat the process with the remaining batter and filling.

Step 10

Serve the rolled omelettes warm, garnished with extra chopped scallions or your favorite herbs, if desired.

Nutrition Facts

Serving size	(549.8g)

Amount per serving	% Daily Value*
Calories	824.8

Total Fat 37.6g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 872.6mg	0%
Total Carbohydrate 86.4g	0%
Dietary Fiber 18.5g	0%
Total Sugars 17.2g
Protein 36.5g	0%

Vitamin D 22.0IU	0%
Calcium 228.6mg	0%
Iron 9.0mg	0%
Potassium 1727.1mg	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: 40.8%

Protein: 17.6%

Carbs: 41.6%