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Chickpea Omelette – Vegan Omelette Recipe

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4 from 3 reviews

This Chickpea Omelette is a delicious and protein-packed vegan alternative to traditional eggs. Made with chickpea flour and loaded with sautéed vegetables, this savory omelette is perfect for a quick and nutritious breakfast or brunch. It’s easy to prepare, cooked on the stovetop, and customizable with your favorite veggies and optional nutritional yeast for an added cheesy flavor.

  • Total Time: 15 minutes
  • Yield: 1 serving

Ingredients

Batter

  • 1/4 cup chickpea flour
  • 1/3 cup water
  • 1 tablespoon nutritional yeast (optional)
  • 1/4 teaspoon salt (black salt recommended for an egg-like flavor)

Vegetables & Add-ins

  • 1/4 cup vegetables of choice (e.g., diced bell peppers, onions, tomatoes, spinach, mushrooms)

For Cooking

  • 1 tablespoon oil (for frying)

Instructions

  1. Prepare the batter: In a mixing bowl, combine chickpea flour, nutritional yeast (if using), and salt. Stir to mix evenly.
  2. Add water gradually: Pour half of the water into the dry mixture and stir until a smooth paste forms. Add the remaining water and stir again until the batter is smooth and lump-free. Set aside while preparing the veggies.
  3. Dice vegetables: Chop your chosen vegetables into small, uniform pieces, approximately 1/4 cup in total, for even cooking and easy incorporation.
  4. Sauté vegetables: Heat oil in a well-seasoned iron skillet or non-stick frying pan over medium-low heat. Add the diced vegetables and cook for 3-5 minutes until they become tender and slightly caramelized. Remove from heat.
  5. Combine veggies and batter: Mix the sautéed vegetables thoroughly into the chickpea batter to distribute them evenly throughout the omelette.
  6. Cook the omelette – first side: Increase heat to medium and pour batter into the hot skillet like a large pancake. Cook for about 5 minutes until the top surface is no longer wet. For even cooking, place a lid on the pan for 1-2 minutes if needed.
  7. Flip and cook second side: Gently loosen the edges with a spatula and carefully flip the omelette. Cook for another 3-5 minutes until the center is fully set and no wet batter remains.
  8. Add fillings and serve: Optionally top with vegan cheese and fold the omelette in half, allowing the cheese to melt inside. You may also add fresh baby spinach or extra sautéed mushrooms in the fold for extra flavor and nutrition. Serve hot.

Notes

  • Black salt (kala namak) adds a natural egg-like flavor due to its sulfur content, enhancing the omelette experience.
  • Use a non-stick or well-seasoned cast iron skillet to prevent sticking and achieve a good flip.
  • Customize the vegetable mix based on preference and seasonality—for example, try bell peppers, spinach, mushrooms, or tomatoes.
  • Optional nutritional yeast adds a cheesy, umami flavor and extra B-vitamins.
  • This omelette is best served fresh but can be warmed gently in a pan or microwave.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://recipeteach.com/chickpea-omelette-vegan-omelette-recipe/