Ultimate Vegan Omelette Made with Just 6 Basic Ingredients
If you’ve ever missed a classic omelette after going plant-based, this recipe will change that. Made with chickpea flour instead of eggs, this vegan omelette is fluffy, savory, and surprisingly satisfying. It folds beautifully, holds hearty fillings, and cooks up golden on the outside while staying tender inside.
With just a handful of pantry staples for the batter and simple vegetables for the filling, it’s affordable, protein-rich, and perfect for breakfast, brunch, or even a light dinner.
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 2 omelettes
Ingredients
For the Omelette Batter
1 cup chickpea flour
1 cup water
1 tablespoon nutritional yeast
1/2 teaspoon turmeric powder
1/2 teaspoon baking powder
1 tablespoon olive oil
For the Fillings
1 cup mushrooms, sliced
2 tablespoons tamari sauce
1/2 cup spinach, chopped
1/4 cup red bell pepper, diced
1/4 cup onions, diced
Salt and black pepper to taste
Instructions
Prepare the batter. In a mixing bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, baking powder, olive oil, salt, and pepper until smooth. Let rest for 5–10 minutes to hydrate.
Heat the pan. Place a non-stick skillet over medium heat and lightly grease if needed.
Cook the vegetables. Add onions and mushrooms to the pan. Sauté for 3–4 minutes until softened.
Add seasoning. Stir in tamari sauce and cook another minute. Add red bell pepper and spinach. Cook until spinach wilts. Remove filling from the pan and set aside.
Pour the batter. Return pan to medium heat. Pour half the batter into the skillet, spreading evenly into a round shape.
Cook until set. Let cook undisturbed for 3–4 minutes until edges lift easily and the surface begins to firm.
Flip carefully. Use a wide spatula to gently flip the omelette. Cook another 2–3 minutes.
Add filling. Spoon half the cooked vegetable mixture onto one side of the omelette.
Fold and finish. Fold the other half over the filling. Cook 1 more minute to heat through.
Repeat and serve. Cook the second omelette with remaining batter and filling. Serve warm.
Tips
Let the batter rest to reduce any raw flour taste.
Whisk thoroughly to avoid lumps.
Use a good non-stick pan for easier flipping.
Keep heat moderate to prevent burning.
Don’t flip too early; wait until edges release naturally.
If batter thickens, add a tablespoon of water.
Spread batter evenly for uniform cooking.
Avoid overloading with filling to prevent breaking.
Season vegetables well for better flavor depth.
Serve immediately for best texture.
Variations
Cheesy Style: Add vegan shredded cheese before folding.
Herb Boost: Mix chopped parsley or chives into the batter.
Spicy Version: Add chili flakes or chopped jalapeños.
Mediterranean Twist: Include olives and sun-dried tomatoes.
Breakfast Style: Add diced potatoes to the filling.
Indian-Inspired: Add cumin and coriander to the batter.
Mexican Flair: Add black beans and avocado slices.
High-Protein Boost: Stir in a tablespoon of hemp seeds.
Low-Oil Option: Skip oil in batter and cook with spray oil.
Green Omelette: Blend spinach directly into the batter.
Q&A
Does it taste like eggs?
It has a savory flavor and texture similar to an omelette, but not exactly like eggs.
Can I make the batter ahead of time?
Yes, refrigerate up to 24 hours and stir before using.
Why is turmeric added?
For color and mild earthy flavor.
Can I use soy sauce instead of tamari?
Yes, though it may be slightly saltier.
What if my omelette sticks?
Ensure the pan is well-heated and lightly greased.
Can I bake it instead?
Yes, pour into a small baking dish and bake at 375°F until set.
Is chickpea flour gluten-free?
Yes, naturally gluten-free.
Can I freeze it?
It’s best fresh, but can be frozen and reheated gently.
How do I make it fluffier?
Don’t skip baking powder and avoid pressing down while cooking.
Can I add more vegetables?
Yes, just keep moisture balanced to avoid sogginess.
Nutrition
(Approximate per serving)
Calories: 260–300
Protein: 12–14g
Carbohydrates: 30–35g
Fat: 10–12g
Fiber: 6–8g
Sugar: 3–5g
Values vary depending on oil and fillings used.
Conclusion
This Ultimate Vegan Omelette proves that simple ingredients can deliver big results. Chickpea flour creates a sturdy yet tender base, nutritional yeast adds savory depth, and the vegetable filling keeps it colorful and satisfying.
It’s quick, budget-friendly, and flexible enough to suit whatever vegetables you have on hand. Whether you’re fully plant-based or just looking for a wholesome alternative to eggs, this recipe earns a regular spot in your kitchen.