Ingredients
- 1/2 cup chickpea flour (also known as garbanzo bean flour)
- 2 tbsp nutritional yeast
- 1/2 to 1 tsp salt: You can use regular table salt, but Indian black salt (Kala Namak) makes the omelet taste really egg-like!
- 1/4 tsp black pepper
- Optional:
- 1/8 tsp turmeric (it’s mostly for color)
- 1/4 tsp onion powder (you can skip if you’re adding fresh onion with the veggies)
- 1/2 tsp garlic powder (you can skip if you’re adding fresh garlic with the veggies)
- 2/3 cup room temperature water
- 1 tbsp oil
- 1/2 cup fresh veggies, chopped or sliced
- Bell peppers, mushrooms, zucchini, broccoli, etc. You can also skip the veggies entirely and just make a cheese omelet!
- 2 tbsp grated vegan cheese
Instructions
- Mix the dry ingredients in a bowl.
- Add 1/2 the water, whisk until smooth, then whisk or stir in the rest of the water.
*It’s important to let the batter sit for at least 10 minutes, up to an hour, before cooking. - While the batter rests, heat the oil in a nonstick skillet over medium heat. When the oil shimmers, add your vegetables. Saute them for about 5 minutes. You want them mostly soft.
- Stir the warm sauteed vegetables into the batter, and then pour the batter into the skillet. It will look like you’re making a pancake.
- Let it sit over medium heat without disturbing it for about 5 minutes. When the edges are brown and the top is slightly dry and bubbled, you can flip over.
- Sprinkle the vegan cheese on top and continue to cook for 3 minutes. You can fold in half at this point so it looks like a traditional omelet.
Notes:
Unlike old-fashioned egg omelets, these keep great in the fridge! You can heat them up in the microwave the next day and eat as is, or use as the filling for a breakfast sandwich on the go. Try adding a vegan sausage patty and hot sauce for a great start to your day!
