Vegan Omelette Recipe
Easy vegan omelette that doesn’t stick. Made with chickpea flour, spinach, and onions using a no-oil needed method. High protein, high fiber, zero cholesterol.
Servings: 1 serving
Calories: 291kcal
Equipment
- 1 medium skillet preferably nonstick
Ingredients
- ½ cup chickpea flour
- ½ cup water plus more as needed
- 1 tablespoon nutritional yeast
- ¼ teaspoon turmeric
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- Drizzle of olive oil optional
- ⅓ cup thinly sliced onion
- ¾ cup spinach or kale, or collards
- 1 tablespoon chopped cilantro or parsley, optional for garnish
- Dash of crushed red pepper optional
Instructions
- Whisk the chickpea flour, water, nutritional yeast, turmeric, and garlic powder. Add salt and pepper to taste. Let it rest 5–10 minutes to hydrate for a better texture.
- Heat a nonstick or cast-iron pan over medium-low heat. Add optional olive oil or cook dry. If using oil, add a light mist of oil (or wipe with a paper towel if keeping low oil).
- Add the thin onion slices. Sauté the onions for about 4 minutes, or until lightly browned and softened. Spread evenly in a circle about the size of the omelette.
- Add the chopped spinach on top. Press it down so the veggies form a flat layer. Cook for 3 minutes to steam and soften greens.
- Pour the batter over the vegetables, tilting the pan slightly to spread. Cover and cook for about 7 minutes, or until the mixture is set.
- Optional add-ins: Add cheese, herbs, or spices, if using. Spread them evenly over the surface.
- Fold and serve. Run a spatula around the edges, and fold gently in half.
Notes
Do not skip the onion and leafy greens. This creates a layer between the batter and the pan, helping reduce sticking.
For even more eggy flavor, substitute the salt with kala namak.
Add-ins: Once the omelette is cooked, you can add a sprinkle of vegan cheese to the surface with the crushed red pepper and cilantro as desired. Cover and cook until it is melted.
See the blog post for more information on how to store, along with tips.
My nontoxic nonstick skillet and chickpea flour are linked here.
Nutrition
Calories: 291kcal | Carbohydrates: 44g | Protein: 19g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 883mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2135IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 4mg
