Vegan Savory Omelette with Creamy Herb Sauce

Indulge in the perfect plant-based breakfast or brunch with this Vegan Savory Omelette with Creamy Herb Sauce! Crafted with protein-rich chickpea flour and seasoned to perfection with turmeric and nutritional yeast, this golden, fluffy omelette is stuffed with a vibrant medley of sautéed vegetables like red bell peppers, spinach, and onions. The star of the dish is the luxuriously creamy herb sauce, made from silken tofu, fresh dill, chives, and a hint of Dijon mustard for a tangy, velvety finish. This egg-free and dairy-free recipe comes together in just 35 minutes, making it an easy yet elegant option for a hearty, nutritious meal. Serve it up warm, drizzled with herb sauce, and garnish with fresh herbs for a burst of flavor in every bite. Perfect for vegans, vegetarians, or anyone craving a wholesome and satisfying breakfast!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup Chickpea flour
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Water
• 2 tablespoons Olive oil
• 0.5 cup Red bell pepper, diced
• 1 cup Spinach leaves
• 0.5 cup Onion, finely chopped
• 1 Garlic clove, minced
• 0.5 cup Silken tofu
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh chopped dill
• 2 tablespoons Chives, chopped
• 2 tablespoons Almond milk

Directions

Step 1

In a medium mixing bowl, combine chickpea flour, nutritional yeast, turmeric, salt, and black pepper. Gradually add water while whisking to form a smooth batter. Set aside.

Step 2

In a non-stick skillet over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and garlic, sauté until onion is translucent, about 3 minutes.

Step 3

Add the diced red bell pepper and spinach to the skillet. Cook until the spinach is wilted, about 2 minutes. Remove from heat and set aside.

Step 4

For the herb sauce, blend silken tofu, Dijon mustard, lemon juice, dill, chives, and almond milk in a blender until smooth and creamy. Adjust seasoning with salt and pepper as needed.

Step 5

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour half of the chickpea batter into the skillet, spreading it evenly into a round shape with the back of a spoon. Cook for 2-3 minutes until bubbles start forming on the surface.

Step 6

Place half of the sautéed vegetable mixture onto one half of the omelette. Use a spatula to fold the omelette over the filling, cook for another 1-2 minutes, then transfer to a plate.

Step 7

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

Step 8

Serve the omelettes warm, drizzled with creamy herb sauce, and garnish with extra dill or chives if desired.

Nutrition Facts

Serving size	(801.6g)

Amount per serving	% Daily Value*
Calories	970.3

Total Fat 43.6g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1683.5mg	0%
Total Carbohydrate 101.4g	0%
Dietary Fiber 20.4g	0%
Total Sugars 24.0g
Protein 44.1g	0%

Vitamin D 9.8IU	0%
Calcium 619.3mg	0%
Iron 10.9mg	0%
Potassium 1985.2mg	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: 40.3%

Protein: 18.1%

Carbs: 41.6%