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Vegan Chickpea Flour Omelette Recipe

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3.9 from 8 reviews

This Vegan Chickpea Flour Omelette is a delicious, plant-based alternative to traditional omelettes, made with protein-rich chickpea flour and nutritious vegetables. Perfectly seasoned with kala namak and turmeric for authentic egg-like flavor and color, this omelette is fluffy, savory, and easy to prepare on the stovetop. It’s an ideal gluten-free, dairy-free breakfast or brunch option that pairs wonderfully with fresh herbs, avocado, or a crisp green salad.

  • Total Time: 30 minutes
  • Yield: 1 serving

Ingredients

Omelette Batter

  • ½ cup chickpea flour (60g)
  • 1 teaspoon nutritional yeast (3g)
  • ½ teaspoon kala namak (black salt, 2g)
  • ⅛ teaspoon ground turmeric (0.3g)
  • ½ teaspoon onion powder (1g)
  • ⅓ teaspoon apple cider vinegar (1.5ml)
  • ½ cup water (120ml)
  • 1 teaspoon olive oil (5ml)

Filling and Cooking

  • 1 teaspoon olive oil or vegan butter (5ml)
  • 2 tablespoons shallot or onion, finely diced (20g)
  • ½ cup mushrooms, thinly sliced (40g)
  • 1 handful baby spinach (20g)
  • ⅓ cup vegan cheese, shredded (35g)
  • 1-2 teaspoons olive oil or vegan butter (5–10ml) for cooking and greasing skillet

Instructions

  1. Prepare the Batter: In a medium mixing bowl, whisk together the chickpea flour, nutritional yeast, kala namak, turmeric, and onion powder until well combined.
  2. Add Liquids and Mix: Pour in the apple cider vinegar, then gradually whisk in the water until the batter is smooth and free of lumps. Stir in 1 teaspoon olive oil.
  3. Rest the Batter: Allow the batter to rest for 10–15 minutes so the chickpea flour can fully absorb the liquid, resulting in a tender omelette that’s easier to flip.
  4. Prepare the Filling: Heat 1 teaspoon olive oil or vegan butter in a small skillet over medium heat. Add the diced shallots and cook for 2–3 minutes until softened, stirring occasionally.
  5. Cook Vegetables: Add the sliced mushrooms and cook another 3–4 minutes until they release moisture and begin to brown lightly.
  6. Wilt Spinach: Stir in the baby spinach and cook for about 30 seconds until just wilted. Remove the filling from heat and set aside.
  7. Heat skillet for Omelette: Warm a non-stick skillet over medium-low heat and lightly grease it with 1–2 teaspoons of olive oil or vegan butter.
  8. Cook the Omelette: Give the batter a quick whisk, pour it into the centre of the skillet, and swirl gently to spread into an even circle. Cook for 3–5 minutes until edges dry, surface mostly set, and underside is golden brown.
  9. Flip Omelette: Carefully slide a wide spatula underneath and flip the omelette. Cook for an additional 1 minute on the other side.
  10. Add Filling and Cheese: Spoon the mushroom mixture onto one half of the omelette and sprinkle with shredded vegan cheese.
  11. Fold and Finish Cooking: Fold the empty side over the filling, gently press down with the spatula, and cook for 1–2 minutes until the cheese softens.
  12. Serve: Transfer the omelette to a plate and serve immediately. Enjoy with avocado, roasted potatoes, fresh herbs, hot sauce, or a crisp green salad.

Notes

  • Letting the batter rest is important for texture and ease of flipping.
  • Kala namak (black salt) provides a sulfurous, egg-like flavor, but can be omitted if unavailable or substituted with regular salt for a milder taste.
  • Use a non-stick skillet and moderate heat to prevent sticking and burning.
  • The batter can be adjusted for thickness with more or less water depending on preference.
  • This recipe is naturally gluten-free and vegan.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Gluten Free

Find it online: https://dishiary.com/vegan-chickpea-flour-omelette-recipe/