• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Crowded Kitchen
MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×

Home » Recipes » Breakfast

Vegan Omelette

Published: Aug 30, 2020 by Lexi

509 shares
Jump to Recipe·Print Recipe

Say hello to your new favorite classic brunch recipe: this ridiculously easy vegan omelette! The chickpea flour omelette batter comes together in a blender in less than 5 minutes, and they only take a few minutes to cook for a quick, customizable, egg-free breakfast.

overhead view of vegan chickpea flour omelette with mushroom and spinach filling on teal plate.

We've been toying around with this vegan omelette for a little while, and ultimately decided that in this case, the best recipe is the the easiest!

Regular omelettes are so easy to make – just crack a few eggs, whisk and cook. Some vegan omelette recipes, however, can be a bit more time consuming and require 15+ ingredients.

This recipe is just as quick and easy as the real thing. Although it doesn't taste exactly like eggs (not an easy feat!), it makes for a delicious vegan breakfast.

We made a basic mushroom/spinach/cheese filling, but you can easily customize with any ingredients you have on hand. The texture of the "omelette" holds up well to plenty of fillings, so go crazy!

close up view of piece of vegan omelette and fork.

Ingredients

  • Chickpea flour: often labeled as garbanzo bean flour. We typically use one from Bob's Red Mill – it's available at many grocery stores (especially stores like Whole Foods).
  • Oat milk: or another nondairy milk like cashew, almond or soy.
  • Nutritional yeast: for a cheesy, eggy flavor
  • Salt
  • Pepper
  • Baking powder
  • Garlic powder
  • Onion powder
  • Turmeric: mostly for that vibrant, egg-yellow color!
close up view of vegan omelette with mushrooms and avocado.

Fillings

For our vegan omelettes, we like to use a sautéed mushroom and spinach filling with a bit of vegan cheese and some ripe avocado and microgreens for garnish. Here's a quick list of ideas for possible fillings:

  • Tofu Bacon Bits
  • Mushrooms
  • Greens (spinach, kale, arugula, chard, etc)
  • Tomatoes
  • Bell pepper
  • Vegan cheese (shredded or soft cheese)
  • Onions (pickled or sautéed)
  • Broccoli
  • Avocado

...and the list goes on and on. You can also garnish with a variety of toppings and sauces like salsa, guacamole, vegan sour cream & more.

Instructions

  • batter before blending
  • batter after blending
  • batter while cooking
  • finished omelette!

Blend: Add all omelette ingredients to a blender and blend until completely smooth.

Make filling: add butter to a sauté pan over medium heat. Add mushrooms and increase heat to medium high, stirring frequently. Once the mushrooms have cooked down, reduce heat to medium and add spinach and parsley. Season to taste with salt and pepper.

Make omelette: Heat a separate 8" nonstick pan to medium. Once hot, add just enough omelette batter to cover the pan in a thin, even layer. Cook for 4-5 minutes, until the top of the omelette looks mostly dry. You can use a spatula to take a peek at the bottom of the omelette – it's ready when it's slightly golden brown (see photos for visual guide).

Add toppings to the omelette, top with cheese, avocado, etc, fold and transfer to a plate using a flexible spatula. Enjoy hot!

overhead view of two plates of vegan omelettes with mushrooms, spinach and avocado filling.

Tips & FAQs

  • Be sure to use a nonstick pan for the omelette! If you don't have a nonstick, we suggest adding butter to the pan and cooking on a slightly lower heat. However, we have had issues with sticking, so we highly suggest a nonstick pan whenever possible.
  • An 8-inch nonstick pan is the perfect size for this vegan omelette.
  • To avoid cracks, we recommend using a very thin layer of batter and letting it cook until the bottom is golden brown.
  • We tried cooking these over low, medium and high heat and found that steady medium heat produced the best results. Low heat led to a slightly chewy, wet texture and was difficult to flip. High heat browns the bottom too quickly without allowing the other side to dry out.
  • For extra eggy flavor, add a pinch of Indian black salt (kala namak) to the batter. A volcanic rock salt, it has a distinct sulfur smell and taste that makes vegan dishes taste just like real eggs! We didn't include any in this recipe since it's not always easy to find, but feel free to add if you have any. Learn more about kala namak here.
close up view of vegan omelette cut in half.

More vegan brunch recipes you'll love:

  • Blueberry Baked Oatmeal
  • Sweet Potato Tofu Bacon Hash
  • Mashed Potato Waffles
  • Polenta "Eggs" Benedict
  • Vegan Frittata
  • Tofu Scrambled Eggs (use it in these Breakfast Burritos)
overhead view of vegan chickpea flour omelette with mushroom and spinach filling on teal plate.

If you make this vegan chickpea flour omelette, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead view of vegan chickpea flour omelette on teal plate.

Vegan Omelette


  • Author: Lexi
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Say hello to your new favorite classic brunch recipe: this ridiculously easy vegan omelette! The chickpea flour omelette batter comes together in a blender in less than 5 minutes, and they only take a few minutes to cook for a quick, customizable, egg-free breakfast.


Ingredients

Scale
  • 1 cup chickpea flour (garbanzo bean flour)
  • 1 ¼ cup oat milk (or other nondairy milk)
  • 2 tbsp nutritional yeast
  • ¾ tsp salt
  • ½ tsp baking powder
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ⅛-¼ teaspoon turmeric

Fillings:

  • 2 tbsp vegan butter
  • 1 cup thinly sliced mushrooms (we used shiitake)
  • 1 cup spinach or kale, chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • Vegan parmesan or mozzarella
  • Avocado

Instructions

  1. Add all omelette ingredients to a blender and blend until completely smooth.
  2. To make filling, add butter to a sauté pan over medium heat. Add mushrooms and increase heat to medium high, stirring frequently. Once the mushrooms have cooked down, reduce heat to medium and add spinach and parsley. Season to taste with salt and pepper.
  3. Heat a separate 8" nonstick pan to medium. Once hot, add just enough omelette batter to cover the pan in a thin, even layer. Cook for 4-5 minutes, until the top of the omelette looks mostly dry. You can use a spatula to take a peek at the bottom of the omelette – it's ready when it's slightly golden brown (see photos for visual guide).
  4. Add toppings to the omelette, top with cheese, avocado, etc, fold and transfer to a plate using a flexible spatula. Enjoy hot!

Notes

Depending on the thickness of the omelette/how long it's cooked for, it may crack when folded. To avoid this, we recommend using a very thin layer of batter and letting it cook until the bottom is golden brown.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Omelette
  • Calories: 384
  • Sugar: 5.3 g
  • Sodium: 1411.5 mg
  • Fat: 24.6 g
  • Saturated Fat: 9.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 33.9 g
  • Fiber: 7.9 g
  • Protein: 9.1 g
  • Cholesterol: 0 mg

Keywords: vegan omelette

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Gluten Free and Vegan Breakfast Recipes

  • Apricot Bliss Balls
  • Vegan Peppermint Mocha
  • Pumpkin Jam
  • Pumpkin Pie Smoothie

Reader Interactions

Comments

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sarah Topolanski

    January 16, 2022 at 4:50 am

    S’il vous plaît, en français
    Merci !

    Reply
  2. Elaine

    October 09, 2021 at 8:30 am

    Chick pea flour makes me nauseous. Is there a substitute? I am allergic to milk, eggs, & gluten.

    Reply
    • Lexi

      October 12, 2021 at 10:38 am

      Hi Elaine, unfortunately I haven't tried it with anything else, and I'm having a hard time thinking of a good substitute. The best bet would probably be another alternative flour like quinoa flour or cassava flour, but I can't make any guarantees!

      Reply
  3. Qmberli

    August 30, 2020 at 3:08 pm

    The nutrients list in this meal is really good; thanks for sharing!

    Reply
    • Lexi

      August 31, 2020 at 12:48 pm

      Thank you so much, hope you give it a try!

      Reply

Primary Sidebar

Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Featured in:

Featured in Buzzfeed, yahoo, Men's Journal, Huffpost, MSN, Food & Wine, Country Living, yummly, and Parade.

Winter Recipes

  • Vegan Mushroom Stew over Mashed Potatoes
  • Vegan Coq au Vin
  • Vegetable Stew
  • Vegan Meatloaf
  • Vegan Pumpkin Chili
  • Vegan Broccoli Casserole

Most popular recipes

  • Best Vegan Chocolate Chip Cookies
  • Creamy Beet Pasta
  • Super Green Vegetable Soup
  • Vegan Miso Soup
  • Vegan Jalapeño Poppers
  • Limoncello Spritz

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2022 Crowded Kitchen