Vegan Chickpea Flour Omelette
This vegan omelette will have you jumping out of bed. Chickpea flour and water come together to make a tender omelette begging to be filled with veggies, vegan cheese, and really anything you'd like!
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
- 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
For Cooking
- 1-2 teaspoons olive oil or vegan butter 5–10ml
Instructions
Prepare the Batter
- In a medium mixing bowl, whisk together the chickpea flour, nutritional yeast, kala namak, turmeric, and onion powder.
- Add the apple cider vinegar, then slowly whisk in the water until the batter is completely smooth with no lumps. Stir in the olive oil.
- Let the batter rest for 10–15 minutes. This allows the chickpea flour to fully absorb the liquid, creating a more tender omelette that's easier to flip.
Prepare the Filling
- While the batter rests, heat 1 teaspoon olive oil (5ml) or vegan butter in a small skillet over medium heat.
- Add the diced shallot and cook for 2–3 minutes, stirring occasionally, until softened.
- Add the mushrooms and cook for another 3–4 minutes until they've released their moisture and are lightly browned.
- Stir in the spinach and cook for about 30 seconds, just until wilted. Remove from the heat and set aside.
Cook the Omelette
- Heat a non-stick skillet over medium-low heat and lightly grease it with 1–2 teaspoons olive oil (5-10ml) or vegan butter.
- Give the batter a quick whisk, then pour it into the centre of the pan. Gently swirl the pan so the batter spreads into an even circle.
- Cook for 3–5 minutes, or until the edges are dry, the surface is mostly set, and the underside is golden brown.
- Carefully slide a wide spatula underneath and flip the omelette. Cook for 1 minute on the second side.
Fill, Fold, and Serve
- Spoon the mushroom mixture onto one half of the omelette and sprinkle over the vegan cheese.
- Fold the empty half over the filling and gently press down with the spatula. Cook for another 1–2 minutes, until the cheese has softened.
- Transfer to a plate and serve immediately.
- Enjoy with avocado, roasted potatoes, fresh herbs, hot sauce, or a simple green salad.
Notes
- The importance of kala namak. Kala namak (Indian black salt) has a distinct sulfurous flavour and aroma that really elevates this dish. Don't skip it!
- Rest. Rest the batter for 5-10 minutes before cooking so the chickpea flour can fully absorb for a more tender, easy-to-flip omelette.
- Be gentle. When flipping the omelette and folding it over the filling, be gentle so as not to break it.
- Storage. Once cool, seal any leftover omelette in an airtight container. It'll keep in the fridge for up to 3 days or in the freezer for up to 2 months. Let it thaw in the fridge (if applicable) before reheating (optional) over low heat on the stove or in the microwave.
Nutrition
Serving: 1large omelette | Calories: 518kcal | Carbohydrates: 51g | Protein: 18g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1602mg | Potassium: 896mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1901IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 5mg