Vegan Veggie Omelette

Discover the ultimate plant-based breakfast with this flavorful Vegan Veggie Omelette, a perfect blend of savory ingredients and wholesome nutrition. Made with protein-packed chickpea flour, this egg-free omelette is infused with turmeric and black salt for that classic "eggy" flavor while staying completely vegan. Sautéed red bell peppers, mushrooms, and spinach bring vibrant colors and a burst of freshness to every bite. Easy to whip up in just 25 minutes, this fluffy and satisfying recipe is ideal for a hearty brunch or a quick dinner. Serve your omelette warm with fresh herbs, avocado slices, or a side of whole-grain toast for a nourishing, allergy-friendly meal that doesn’t skimp on flavor.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 1 cup Chickpea flour (also known as gram flour or besan)
• 2 tablespoons Nutritional yeast
• 0.25 teaspoons Turmeric powder
• 0.5 teaspoons Black salt (kala namak, for eggy flavor)
• 0.5 teaspoons Baking powder
• 0.25 teaspoons Garlic powder
• 0.25 teaspoons Onion powder
• 1.25 cups Water
• 2 teaspoons Olive oil (or any neutral oil)
• 0.5 cup Red bell pepper, finely diced
• 0.5 cup Spinach, chopped
• 0.5 cup Mushrooms, finely diced
• 2 tablespoons Scallions, sliced (optional)
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

In a mixing bowl, whisk together the chickpea flour, nutritional yeast, turmeric powder, black salt, baking powder, garlic powder, onion powder, and regular salt until well combined.

Step 2

Gradually add water to the dry ingredients while whisking until you have a smooth, lump-free batter. The consistency should be similar to pancake batter.

Step 3

Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

Step 4

Sauté the diced red bell pepper, mushrooms, and chopped spinach in the skillet for 2-3 minutes until slightly softened. Remove the cooked vegetables and set aside.

Step 5

Add the remaining teaspoon of olive oil to the skillet. Reduce the heat to medium-low.

Step 6

Pour half the chickpea batter into the skillet to form a round omelette. Use a spatula to spread it out evenly if necessary.

Step 7

Immediately sprinkle half of the cooked vegetables and scallions (if using) onto the batter, gently pressing them in.

Step 8

Cover the skillet with a lid and cook for 4-5 minutes, or until the surface looks set and the bottom is golden brown.

Step 9

Carefully flip the omelette using a spatula and cook for an additional 1-2 minutes on the other side.

Step 10

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

Step 11

Serve the vegan veggie omelette warm, garnished with fresh herbs or avocado slices if desired.

Nutrition Facts

Serving size	(695.0g)

Amount per serving	% Daily Value*
Calories	657.7

Total Fat 17.8g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1896.8mg	0%
Total Carbohydrate 88.5g	0%
Dietary Fiber 19.4g	0%
Total Sugars 19.3g
Protein 39.0g	0%

Vitamin D 8.8IU	0%
Calcium 124.4mg	0%
Iron 9.4mg	0%
Potassium 2011.6mg	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: 23.9%

Protein: 23.3%

Carbs: 52.8%