Vegan Vegetable Omelette

Meet your new favorite breakfast delight: the Vegan Vegetable Omelette! This protein-packed, plant-based twist on a classic omelette swaps eggs for nutrient-rich chickpea flour, creating a fluffy, savory delight that’s entirely vegan and gluten-free. Infused with aromatic spices like turmeric, garlic powder, and a pinch of black salt for that authentic "eggy" flavor, this recipe showcases a vibrant medley of sautéed vegetables, including spinach, bell peppers, juicy cherry tomatoes, and onions. Ready in just 30 minutes, this easy-to-make dish is perfect for busy mornings or a satisfying brunch. Garnished with fresh herbs, it’s as beautiful as it is delicious. Whether you’re craving a healthy breakfast or a quick dinner, this versatile recipe is a must-try for vegans and non-vegans alike!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 cup Chickpea flour (gram flour)
• 2 tablespoons Nutritional yeast
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Black salt (kala namak)
• 0.25 teaspoons Ground black pepper
• 1.25 cups Water
• 2 tablespoons Olive oil (or other plant-based oil)
• 0.5 cups Onion, finely chopped
• 0.5 cups Bell pepper, finely chopped
• 0.5 cups Cherry tomatoes, halved
• 1 cup Spinach, roughly chopped
• 2 tablespoons Fresh parsley or cilantro for garnish (optional)

Directions

Step 1

In a mixing bowl, combine the chickpea flour, nutritional yeast, turmeric powder, garlic powder, black salt, and black pepper.

Step 2

Gradually add water to the dry mixture, whisking continuously until a smooth, lump-free batter forms. Set aside to rest while preparing the vegetables.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened.

Step 4

Add the cherry tomatoes and spinach to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the spinach wilts and the vegetables are tender. Remove the vegetable mixture from the skillet and set aside.

Step 5

Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat.

Step 6

Pour half of the chickpea flour batter into the skillet, spreading it out evenly to form a circular omelette shape. Cook for 2-3 minutes until the edges start to lift and bubbles form on the surface.

Step 7

Spread half of the sautéed vegetable mixture over one half of the omelette. Carefully fold the omelette in half to cover the filling. Cook for another 1-2 minutes to ensure the omelette is cooked through.

Step 8

Transfer the omelette to a plate and repeat the process with the remaining batter and vegetables to make the second omelette.

Step 9

Garnish with fresh parsley or cilantro, if desired. Serve warm and enjoy this vegan take on a classic omelette!

Nutrition Facts

Serving size	(785.8g)

Amount per serving	% Daily Value*
Calories	866.3

Total Fat 36.2g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1130.9mg	0%
Total Carbohydrate 99.6g	0%
Dietary Fiber 21.9g	0%
Total Sugars 23.3g
Protein 38.9g	0%

Vitamin D 0IU	0%
Calcium 183.5mg	0%
Iron 10.2mg	0%
Potassium 2153.7mg	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: 37.0%

Protein: 17.7%

Carbs: 45.3%