This omelet is made from beans! That’s right — it’s totally vean! Chickpea flour whips up to make the batter for this egg-free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.

Chickpea flour is kind of amazing stuff. It’s the only flour I know of that not only works in baked goods, but also does a pretty darn good job of replicating eggs, as I discovered back when I made this scramble.

Not only that, but it replicates eggs in a way that tastes good to me. (Me being one who used to spit my eggs out and hide them in my napkin as a kid.)

Not only that, but it’s really nutritious stuff, and incredibly filling. I’d say notably filling, because every time I eat a chickpea flour “egg” breakfast I feel the need to note how full I am after I finish, and how full I still am every hour thereafter. 11AM: “I finished that omelet two hours ago, and I’m still full!” 12PM: “I’m not even ready for lunch yet!”

So yeah, if you haven’t started yet, time to get cooking with some chickpea flour. But there’s more to this omelet than that. The real eggy flavor comes from black salt, also know as kala namak. Open a jar of this stuff and your house will smell like eggs cooking. No kidding.

In fact, you know how I just said I’d spit my eggs out as a kid? Well, yeah, I can’t handle black salt in my vegan omelet. It’s too eggy for me. I skip it when I’m cooking one of these for myself, but my husband who used to be the biggest egg head ever (<— So dorky of me. Sorry.), loves it.

How It’s Made!

This chickpea flour omelet comes together super easy!

First you make the batter which involves, like I said, chickpea flour and black salt, among a few other pantry staples. Mix it up and let it sit for a few minutes to settle.

Then you grill up the omelet just like a pancake.

The veggies get cooked up in just a bit of garlic and oil. I like to keep them on the tender-crisp side.

Plate the omelet and stuff it!

Tips for Making the Best Vegan Omelet Ever…

I created this recipe to be super simple and easy enough to make during the week. If you happen to be making this on a weekend and want to take the recipe to another level, mix the batter up in the blender and add 1/4 pound of firm or soft tofu, plus a few extra splashes of water. It’ll give your omelet an extra eggy texture.

It’ll give your omelet an extra eggy texture. I made my omelet with broccoli and peppers because that’s what I had on hand, but switch it up using your favorites or what is in season. Spinach, mushrooms, and asparagus would all be awesome.

Spinach, mushrooms, and asparagus would all be awesome. I’ve had people ask whether the batter for this can be made a day ahead and the answer is maybe. It can, but the little bit of baking powder in there might lose its fizz, so your omelet could end up a bit less fluffy and more dense.

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5 from 10 votes Print Veggie-Stuffed Vegan Omelet This omelet is made from beans! That's right: chickpea flour whips up to make the batter for this egg-free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.

Prep Time 15 minutes Cook Time 15 minutes Resting time 10 minutes Total Time 40 minutes Servings 2 Calories 360 kcal Author Alissa Ingredients For the Vegan Omelet 1/2 cup chickpea flour

2 tablespoons nutritional yeast flakes

1 tablespoon ground flaxseed

1/4 teaspoon baking powder

1/4 teaspoon ground turmeric

1/4 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon kala namak, or to taste

3/4 cup water

1 tablespoon soy sauce or tamari

1 tablespoon vegetable oil For the Veggie Filling 1 teaspoon vegetable oil

1/2 medium onion, sliced and separated into strips

1/2 medium red bell pepper, sliced into strips

1 cup broccoli florets

Salt and pepper to taste

1 garlic clove, minced For Serving (pick your favorites) Cashew cream cheese, or your favorite vegan cheese

Chopped scallions

Hot sauce or ketchup Instructions Make the Vegan Omelets In a medium bowl, stir together the chickpea flour, nutritional yeast, flax seeds, baking powder, turmeric, paprika, kala namak and black pepper. Add the water and soy sauce and whisk until blended. Allow the mixture to sit for 10 minutes. Coat a medium skillet with oil and place it over medium heat. Pour half of the batter into the skillet. Cook the omelet until bubbles appear in center, about 4 minutes. Carefully flip and cook it for another 2 minutes. Transfer the omelet to plate. Recoat the skillet with oil if needed and repeat with the remaining batter. Make the Veggie Filling Recoat the skillet with oil and raise the heat to medium-high. Add all of the veggies and stir-fry to desired tenderness, about 4-6 minutes. Remove the skillet from heat and season the veggies with salt and pepper to taste. Assemble the Veggie Stuffed Omelets Stuff each omelet with cashew cream cheese and veggies. Fold over and top with toppings of choice. Serve. Recipe Notes Nutritional information includes omelet and veggies. It does not include accompaniments. Nutrition Facts Veggie-Stuffed Vegan Omelet Amount Per Serving Calories 360 Calories from Fat 130 % Daily Value* Fat 14.4g 22% Saturated Fat 1.3g 7% Sodium 508mg 21% Potassium 1002mg 29% Carbohydrates 41.9g 14% Fiber 10.9g 44% Sugar 8.7g 10% Protein 18.1g 36% Calcium 70mg 7% Iron 6.3mg 35% * Percent Daily Values are based on a 2000 calorie diet.

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