Protein-packed and full of eggy flavor, this loaded Vegan Omelette is satisfying and delicious. Make it in just 10 minutes with simple pantry ingredients and any fillings you like for a customizable and quick yet wholesome breakfast.
This post may contain affiliate links. See our disclosure policy for details.
Hey Internet, I am excited to finally be sharing this omelette recipe with you today because I’ve been making it for over 6 weeks, tweaking and experimenting with it and finally I have done it.
It’s delicious, it’s easy, and it takes just 10 minutes! YES!
It’s also nut-free and soy-free AND gluten-free. Plus, the protein and the nutrition in this guy? Dang.
SO. I also can’t wait to share all my ideas for fillings because I experimented a lot to mix it up since I was making this for breakfast a ton.
Some days I put in leftover vegan ham and some days I just did veggies.
The one I’m picturing here today is one I made with my easy 10 minute vegan chorizo, crunchy bell pepper, and fresh green onion. Yum!
You can see that the fillings are up to you. But what about the base?
Well, it’s pretty simple…
What You’ll Need
The base of this recipe is chickpea or garbanzo bean flour. There is no real substitute for this since it just kind of magically becomes fluffy and amazing. I have heard things about mung beans being able to do this but I haven’t tried it yet.
You’ll also need some aluminum-free double acting baking powder. I’ve tried it without and it just kind of falls apart. Still tasty though, so if you’re OK with more of a scramble and less of an omelette, go ahead and leave it out.
Next, you’ll need some kind of a liquid to bring everything together and this where you have a few options.
Option #1: All water. Fantastic, low fat, easy, and cheap! This is what the pictured omelette is made of.
Option #2, I tried a version where I mixed half water and half CANNED coconut milk for a richer, fluffier vegan omelette and it is delish. Really, you can’t taste the coconut at all but it was good. It takes a little bit longer to cook this way, and you may need to thin it out with another tablespoon of water so it’s fairly runny.
Option #3, non-dairy milk. This is kind of like a compromise. It’s a little creamier than just using water but not as fluffy and rich as the canned coconut milk.
Use any non-dairy milk you like, just use unsweetened and unflavored (like, not unsweetened vanilla. That’d be a lil’ weird).
So finally, you’ll just need some seasonings. I like to use nutritional yeast, onion powder, garlic powder, sea salt, and a pinch of black salt.
Black salt, otherwise known as kala namak, is a sulphuric tasting kiln-fired rock salt typically used in Southeast Asia. It has a very pungent and sulfurous taste, making it perfect in egg dishes.
Finally, I topped my vegan chickpea omelette with some herbs and served it with avocado and tomatoes. We also love some Cholula on top!
Briefly, let’s talk about the fillings.
What Fillings Can I Use?
You can use any that you’d like, is the short answer.
Here I used my vegan chorizo, sweet bell peppers, and green onions. But I have so many ideas!
Since it cooks for such a short time, you just want to make sure that anything you want to be cooked already is before you put it in there. So veggies--saute or roast before adding, and make sure any vegan meats are already prepared the way you like.
You could use:
- Vegan cheese - store bought or homemade--I would put my nut-free vegan cheddar cheese in here!
- Other veggies like broccoli, onion, mushrooms, peas, carrots, etc.
- Hash browns!
- Vegan ham or other vegan meats--I bet chunks of vegan sausage would be good here too
- Salsa, fire roasted tomatoes, or fresh chopped tomatoes or even grape or cherry tomatoes
- Greens like spinach, arugula, or kale
- Caramelized onions or leeks or garlic or oooh, all of those? Some of those?
- Fresh herbs like chives, dill, basil, parsley, cilantro, etc.
- A drizzle of tofu sour cream on top
- Sun dried tomatoes and artichoke hearts (you could even use my vegan feta cheese to complement these!)
Tips for Making a Vegan Omelette
- My #1 tip for this dish is to have your fillings in a bowl next to the stove, ready to go. Veggies should be cooked (or raw if you want to leave them that way) because they’ll only be in the omelette for a minute or two, not enough time to cook anything.
- I also highly recommend a nice and large nonstick skillet and a large nonstick spatula. If you don’t have a nonstick skillet, you may need to use oil to keep this from sticking… If that’s the case, I’d use a neutral tasting oil like avocado oil.
- Oh, and I recommend only making one of these at a time.
- Start by heating your pan over medium heat for a few minutes while you make the mixture. This is similar to making pancakes--low and slow.
- In a large measuring cup (or a medium bowl, but I like to use my measuring cup because it has a spout), whisk together the dry ingredients: the chickpea / garbanzo flour, nutritional yeast, spices, black salt if using, and baking powder.
- Next, add your liquid of choice and whisk until smooth. You want it to be a somewhat runny consistency, like pancake batter, so you can pour it into the pan and get even coverage. If you need to add an extra tablespoon of water to get it to this consistency, go ahead.
- Pour the mixture into the pan. You can quickly pick up the skillet and turn it slightly to encourage the mixture to meet the whole surface area, but do it quickly.
- Let it cook for about 2 minutes total, but at the 1 + 1/2 minute mark, gently spread your fillings over half of the omelette. Using a wide and flat nonstick spatula, gently flip the uncovered half over the half with the fillings on it to enclose the omelette. Use the bottom of your spatula to press it down to adhere.
- Quickly and carefully transfer it over to a plate, garnish with green onion or fresh herbs like dill, chives, or cilantro, and enjoy! We like this with a little hot sauce too, but salsa or vegan ketchup would be good too!
- Note that if you’re having any issues getting it off the pan, it can be slightly finicky. You may choose to use a tiny bit of oil--literally a half teaspoon would be enough, and you can use a paper towel to spread it across the surface area. However, with a really good pan (I use All-Clad Nonstick Cookware) you shouldn’t need oil if you don’t want to use it.
- As for storing, these really are something that’s best the same day. If you want to store it, let it cool and store in an airtight container for up to 3 days in the fridge.
More Vegan Breakfast Recipes
I actually used to hate breakfast! Growing up my dad would have us sit at the table until we ate our breakfast. I usually sat until the bus came, unwilling to eat. This was before I was homeschooled.
But now I really like breakfast and I find it helps me be more productive throughout the day. Here’s a bunch of my favorite breakfast recipes from my blog:
- Vegan Quiche with a Potato Crust
- Vegan Matcha Pound Cake
- Tofu Eggs Benedict
- Plant-Based Pancakes (gluten-free)
- Cheesy Grits with Crispy Chickpeas and Garlicky Collard Greens
- Vegan French Toast Sticks
- Tofu Scramble
- Air-fried Breakfast Potatoes
- Tofu Buddha Bowl
As always, I hope you love this recipe–I know I do, and Mr. Zardyplants does too.
We’ve been eating it multiple times a week for the last 6 weeks and he still loves it. Eats two of them at a time lol. Good thing they’re quick to make!
I was honestly surprised I liked it so much too, considering I wasn’t a big eggs fan before I went vegan.
This vegan omelette is:
- Loaded with plant-based protein
- Packed full of nutrients
- And a super easy and quick breakfast for anyone.
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!