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Vegan omelette on a plate

Vegan Omelette


  • Author: Liz Madsen
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 1 omelette 1x
  • Diet: Vegan

Description

Protein-packed and full of eggy flavor, this loaded Vegan Omelette is satisfying, delicious and takes just 10 minutes to make.


Ingredients

Scale

Omelette

  • ⅓ cup chickpea / garbanzo bean flour
  • ½ cup water (see note 1) 
  • 1 + ½ tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp sea salt or less, to taste
  • ¼ tsp baking powder (see note 2)
  • ⅛ tsp black salt or kala namak, optional but gives eggy flavor

Fillings (use anything you like)

  • ¾ cup vegan chorizo
  • ½ small bell pepper, diced
  • 1 green onion, chopped

Topping

  • Fresh herbs of choice, such as chives, dill, basil, parsley, cilantro, etc.
  • Hot sauce or ketchup or whatever (we used Cholula), optional

Instructions

  1. Tip - prep: 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.
  2. Tip - equipment: 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.
  3. Oh, and I recommend only making one of these at a time. So I'd only mix enough batter for one at a time because the longer it sits, the thicker it gets.
  4. Heat the pan: 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.
  5. Mix: 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.
  6. Mix again: 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.
  7. Pour it: 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.
  8. Make the omelette: 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.
  9. Transfer and garnish: Quickly and carefully transfer it over to a plate, garnish with green onion or fresh herbs and enjoy! We like this with a little hot sauce too, but salsa or vegan ketchup would be good too! Enjoy immediately.
  10. Troubleshooting: 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 B1 Series Nonstick Cookware) you shouldn’t need oil if you don’t want to use it.
  11. Store: 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.

Notes

  • Note 1: 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).
  • Note 2: 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.
  • Note 3: I have a lot of ideas for fillings in the article above! There’s a big headline about it. :)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Soy-Free, Sugar-Free, Vegan Omelette, Vegan Egg, Breakfast, Vegan Breakfast