Vegan Veggie Omelet

Discover the ultimate plant-based breakfast delight with this Vegan Veggie Omelet, a wholesome, protein-packed recipe that's perfect for starting your day on a healthy note! Made with chickpea flour for a fluffy, egg-free base and seasoned with turmeric and black salt (kala namak) for that classic "eggy" flavor, this recipe is both nutritious and satisfying. Loaded with sautéed veggies like onions, bell peppers, mushrooms, and spinach, every bite bursts with color and fresh, savory goodness. Quick and easy to make in just 25 minutes, this vegan omelet is ideal for busy mornings or a leisurely brunch. Serve it warm with a sprinkle of fresh herbs or a side salad for a hearty, plant-powered meal that’s dairy-free, gluten-free, and packed with flavor.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 1 cup Chickpea flour
• 2 tablespoons Nutritional yeast
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Black salt (kala namak)
• 0.5 teaspoons Baking powder
• 0.75 cups Water
• 2 tablespoons Olive oil (for cooking)
• 0.25 cups Onion, finely diced
• 0.25 cups Bell pepper, finely diced
• 0.25 cups Mushrooms, finely chopped
• 0.5 cups Spinach, roughly chopped
• 1 clove Garlic, minced
• 0.25 teaspoons Salt (optional, to taste)
• 0.25 teaspoons Black pepper (optional, to taste)

Directions

Step 1

In a medium-sized mixing bowl, whisk together the chickpea flour, nutritional yeast, turmeric powder, black salt, baking powder, and 0.75 cups of water until you achieve a smooth, pancake-like batter. Set aside for 5 minutes.

Step 2

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the onion, bell pepper, and mushrooms, and sauté for 3-4 minutes, or until the vegetables start to soften.

Step 3

Add the garlic and spinach to the skillet and cook for another 2 minutes, until the spinach is wilted. Transfer the sautéed vegetables to a plate and set aside.

Step 4

Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat. Pour half of the chickpea batter into the skillet, using a spatula to spread it out into an even circle, approximately 1/4 inch thick.

Step 5

Cook the omelet for 3-4 minutes, or until bubbles form on the surface and the edges begin to lift slightly. Spoon half of the sautéed vegetable mixture onto one side of the omelet.

Step 6

Using the spatula, gently fold the omelet in half over the vegetables. Cook for another minute to ensure the omelet is cooked through.

Step 7

Carefully transfer the omelet to a plate and repeat the process with the remaining batter and vegetable mixture to make the second omelet.

Step 8

Serve warm, garnished with extra black pepper or fresh herbs if desired. Enjoy your vegan veggie omelet!

Nutrition Facts

Serving size	(510.8g)

Amount per serving	% Daily Value*
Calories	820.2

Total Fat 35.9g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1870.3mg	0%
Total Carbohydrate 89.7g	0%
Dietary Fiber 18.8g	0%
Total Sugars 18.0g
Protein 37.7g	0%

Vitamin D 3.5IU	0%
Calcium 120.9mg	0%
Iron 9.0mg	0%
Potassium 1780.0mg	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: 38.8%

Protein: 18.1%

Carbs: 43.1%