Is it omelette or omelet? Either way, this vegan omelette is fluffy, cheesy, and savory. Made with chickpea flour, this omelette is egg-free, dairy-free, gluten-free, and soy-free, making it a healthier alternative to egg-based omelettes. This recipe for a vegan omelette with chickpea flour is a perfect protein-packed choice for anyone looking for a healthy, filling and savory breakfast.

I adore savory food for breakfast. Before I went plant-based, omelettes were my favorite post long run breakfast. After a long run, eating a fluffy, savory, flavorful omelette stuffed with vegetables was so satisfying. There’s something so gratifying about flipping an omelette without spilling any of the veggies inside.

Obviously, eggs are not part of a plant-based diet. But have no fear! The Vegan Omelette is here! This recipe satisfies my post-run craving for a savory and filling breakfast meal. How? All thanks to chickpea flour.

What is chickpea flour you ask? My new favorite ingredient! Chickpeas are one of my favorite plant-protein and iron sources. I add them to salads, homemade hummus, and even use them to make raw edible cookie dough. Chickpea flour (a.k.a garbanzo flour a.k.a gram flour a.k.a besan) is naturally gluten-free, high in protein, iron and fiber. 1/4 a cup has 6 grams of protein! In addition, it contains high levels of manganese, folic acid, and other vitamins and minerals.







The other key ingredient in this vegan omelette is nutritional yeast. This is like vegan crack. I sprinkle it on everything to add a cheesy flavor, or use it in vegan cheese recipes. Nutritional yeast has a natural cheesy flavor and it’s also loaded with healthy plant-based protein. Just 2 tablespoons contain 9 grams of protein! Additionally, nutritional yeast is a complete protein (meaning it has essential amino acids) and one of the only plant-based food sources of vitamin B-12.

So what does this all mean? Basically, a chickpea flour vegan omelette is a great recipe for athletes and any health-conscious eater. It’s wholesome, savory, slightly cheesy, and makes a healthy nutrient-dense breakfast meal. Eating vegan omelettes is a great healthy alternative to egg omelettes for any health-conscious foodie. Drizzle it with some creamy avocado lime sauce and start your day right!

Savory

Satisfying

Light and fluffy

Protein-packed

Nutrient dense







Vegan Omelette with Chickpea Flour

First, chop and sauté your vegetables.

While they are cooking, mix the omelette batter. Mix chickpea flour, nutritional yeast, baking soda, garlic powder, onion powder, turmeric, paprika, sea salt and ground black pepper in a bowl. Add in the unsweetened almond milk and apple cider vinegar. Mix well to combine. The batter will get all bubbly.

Add your sauteed vegetables to the batter and mix well.

Re-grease the frying pan and turn to medium heat. Pour the desired amount of batter into the pan to cook. Cook on one side until the edges are browned. Then flip with a spatula and cook for an additional 3 minutes. This makes enough for 5-6 smaller omelettes or 2 large ones. Typically, I pour about 1/4 cup of the batter at a time to have smaller omelettes. Then I can save some for later.

While the omelettes are cooking, mash 1/2 and avocado with the juice from 1/2 a lime in a small bowl to make the dressing. It’s totally optional, but an easy and delicious flavor addition.

Serve warm! Makes 6 smaller omelettes or 2 large ones. Share or save for a quick grab-and-go vegan breakfast or snack.

This recipe for a vegan omelette with chickpea flour is full of protein. The chickpea omelette base alone contains 12 grams per serving. Depending on what vegetables you add you could raise it to 15-20g. It’s a hearty, healthy, savory way to add more soy-free protein into your day.

If you make these vegan omelettes let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns. I’d love to see your vegan omelette creations.

Buen provecho!

Becca





Linking up for a Meatless Monday post with Debbie and Sarah.



Print Recipe Vegan Omelette This vegan omelette recipe is made with chickpea flour and nutritional yeast. Chickpea flour is packed with plant-protein, and nutritional yeast is one of the only sources of vitamin B-12 for vegans. Add in whatever vegetables you want for a healthy, savory, nutrient dense breakfast. Servings Ingredients For the omelette batter 3/4 cup chickpea flour

1/4 cup nutritional yeast

1/2 tsp ground turmeric

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

1/4 tsp sea salt

1/4 tsp ground black pepper

1/4 tsp baking soda

2 tsp apple cider vinegar

1 cup unsweetened almond milk For the filling (all suggestions, add whatever you like!) 4 tsp grapeseed or olive oil, divided or sub non-stick cooking spray

1/4 cup yellow onion, chopped

1/4 cup mushrooms, chopped

1/4 cup cherry tomatoes, halved

1/4 cup bell pepper, chopped

1 handful baby spinach For the avocado sauce 1/2 ripe avocado

1/2 lime Servings Ingredients For the omelette batter 3/4 cup chickpea flour

1/4 cup nutritional yeast

1/2 tsp ground turmeric

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

1/4 tsp sea salt

1/4 tsp ground black pepper

1/4 tsp baking soda

2 tsp apple cider vinegar

1 cup unsweetened almond milk For the filling (all suggestions, add whatever you like!) 4 tsp grapeseed or olive oil, divided or sub non-stick cooking spray

1/4 cup yellow onion, chopped

1/4 cup mushrooms, chopped

1/4 cup cherry tomatoes, halved

1/4 cup bell pepper, chopped

1 handful baby spinach For the avocado sauce 1/2 ripe avocado

1/2 lime Instructions To cook the veggies: Heat 2 tsp oil in a medium pan (or use spray) over medium heat. Sautee the onion for about 5 minutes, or until the edges begin to brown. Add in the mushrooms, tomatoes and peppers and cook for another 2 minutes. Add the spinach and cook until wilted. To make the omelette batter: In a medium bowl, combine the chickpea flour, nutritional yeast, turmeric, onion powder, garlic powder, paprika, sea salt, ground black pepper and baking soda. Whisk to thoroughly combine. Add the unsweetened almond milk and apple cider vinegar and whisk well. The batter will begin to form small bubbles. To make the avocado sauce: Mash 1/2 of a ripe avocado with the juice from 1/2 a lime until a creamy paste forms. Add more lime juice if you want a thinner consistency. Add the cooked vegetables to the omelette batter and stir well. Again in the medium pan, heat the remaining 2 tsp of olive oil (or use spray) over medium heat. Add about 1/3 cup of the veggie batter mixture to the pan. Cook until the edges begin to brown and the center begins to bubble. Carefully flip over with a spatula and cook for another 3 minutes. Repeat for the remainder of the batter. Makes about 6 small omelettes or 2 large ones. Recipe Notes Any vegetables will work- the filling is easy to customize!

I prefer making 6 smaller omelettes. I find it easier to flip them and I can save some for a quick snack or car meal when I'm driving back from a long run on the trails. Share this Recipe

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