“The secret to a delicious vegan omelette lies in the chickpea flour, which provides a protein-rich, fluffy base reminiscent of traditional eggs. The addition of black salt, or Kala Namak, imparts a unique, ‘eggy’ flavor, making this omelette a standout dish for any breakfast or brunch table. Combined with the vibrant, sautéed vegetables and a hint of turmeric for color, this vegan omelette not only satisfies your taste buds but also nourishes your body with wholesome, plant-based ingredients. The flexibility of this recipe allows for endless customization with your favorite veggies, making it a versatile dish that can be enjoyed by vegans and non-vegans alike.”
Ingredients:
For the Batter:
- 1 cup chickpea flour (also known as gram flour or besan)
- 1/2 cup water
- 1/2 cup plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon black salt (Kala Namak) for an “eggy” flavor
- Salt and black pepper, to taste
For the Filling:
- 1/2 cup diced bell peppers (red, yellow, or green)
- 1/2 cup chopped mushrooms
- 1/4 cup chopped red onion
- 1/4 cup spinach, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup vegan cheese (optional)
- 1 tablespoon olive oil or any plant-based oil
- Salt and pepper, to taste
Instructions:
- Prepare the Batter: In a medium-sized mixing bowl, combine the chickpea flour, water, and plant-based milk. Whisk well until there are no lumps. Add the nutritional yeast, baking powder, turmeric powder, garlic powder, onion powder, black salt, regular salt, and pepper. Mix until you have a smooth batter. The consistency should be similar to that of pancake batter – not too thick but not too runny. Adjust with additional water or flour as needed. Let the batter rest for about 10 minutes. This resting time allows the chickpea flour to hydrate properly, giving your omelette a nice texture.
- Prepare the Filling: While the batter is resting, heat a non-stick skillet over medium heat and add the olive oil. Once the oil is hot, add the diced bell peppers, mushrooms, and red onion. Sauté for about 3-4 minutes, or until the vegetables begin to soften. Add the spinach and cherry tomatoes and cook for an additional 2 minutes. Season with salt and pepper to taste. Transfer the sautéed vegetables to a plate and set them aside.
- Cook the Omelette: Wipe the skillet clean and return it to the stove over medium heat. Lightly grease it with a bit of oil. Pour half of the chickpea batter into the skillet, tilting the pan to spread the batter evenly across the surface, forming a thin, round shape. Cook for 3-4 minutes, or until the edges start to lift and the top begins to set.
- Add the Filling: Once the omelette base is mostly set, sprinkle half of the sautéed vegetables evenly over one half of the omelette. If using vegan cheese, add it on top of the vegetables at this stage. Carefully fold the other half of the omelette over the filling to cover it, creating a half-moon shape.
- Finish Cooking: Continue to cook the omelette for another 2-3 minutes, pressing down gently with a spatula to ensure the filling is warmed through and the cheese, if used, is melted. The omelette should be golden brown on the outside and cooked through on the inside. Carefully slide the omelette onto a plate. Repeat the process with the remaining batter and filling to make the second omelette.
- Serve: Serve the vegan omelettes hot, garnished with fresh herbs like parsley or chives, and a side of avocado slices or a fresh salad for a complete meal.
