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Savory Vegan Omelette

April 14, 2015 By Sarah 9 Comments

Savoury vegan omelette (no tofu) vegan omelette from chickpea flour

This vegan omelette recipe is one of my favourite discoveries. Who would have thought that you can make a delicious and healthy omelette, egg-free, using chickpea flour as the base.

Served with hashbrowns and salad it makes a perfect breakfast, lunch, or even dinner. If sandwiches are more your thing, I am planning on sandwiching one of these for tomorrow’s lunch with some chunky hummus and fresh roasted peppers.

Vegan Tomato Cilantro Omelette

Bottom line – this omelette is versatile, healthy, and incredibly quick to prepare.Adult approved, this vegan omelette recipe was sadly only toddler tolerated, so I will be experimenting with flavour combinations and may share an update on this recipe later with a new seasoning blend for it.

This recipe is adapted from the one Dassana shares at VegrecipesofIndia.com, one of my favourite food blogs, and has an underlying Indian flavouring, making it a nice change from what I usually cook.Vegan Tomato Cilantro Omelette

Preparations are simple. Start by washing and dicing your tomato, onions and cilantro. Throw it all into your mixing bowl, add your chickpea flour, spices, and lastly water. Stir well, and make sure to scrape all of the flour from the bottom of the bowl. You’ll end up with a mixture that resembles uncooked egg.

Vegan Tomato Cilantro Omelette

I like to use my T-fal pancake griddle to fry up perfect mini-omelettes because it lets me do six at a time, but obviously any frying pan will work. Drop a tsp of oil in the pan, letting it cover the cooking surface and spoon your mixture into the pan, using the spoon to spread the vegetable filling out across the omelette surface.

Vegan Tomato Cilantro Omelette

Cook it like a pancake, waiting until you see that the bottom has started to brown and that the edges have cooked before flipping over to cook the other side. You may need to add some more oil to the pan when cooking the second side to allow it to cook through.

Vegan Tomato Cilantro OmeletteServe warm with your choice of sides and with fresh salsa or pico de gallo.

4.8 from 6 reviews
Savory Vegan Omelette
 
Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
This delicious savory vegan omelette, made using chickpea flour, is great as a stand alone dish or as a sandwich filler
Author: Accidentally Crunchy
Recipe type: Breakfast
Serves: 12 4-5" omelettes
Ingredients
  • 1 cup chickpea flour
  • 1½ cups water
  • 2 medium tomatoes, finely diced
  • 1 medium onion, finely diced
  • ½ cup cilantro leaves (chopped)
  • ½ inch of fresh ginger, finely diced
  • 1 medium green chili pepper, finely diced
  • ¼ tsp cayenne pepper
  • ¼ tsp turmeric powder
  • ⅛ tsp garam masala
  • ¼ tsp salt
  • 2 Tbsp oil for frying
Instructions
  1. Mix all ingredients (except the oil) together in a medium sized bowl and blend well.
  2. Heat the oil in a frying pan or griddle and spoon the mixture into the pan, using the spoon to spread the "omelette" across the cooking space.
  3. Let cook until the bottom is browned and the edges are cooked, similar to cooking a pancake, and then flip carefully using a spatula.
  4. Add more oil if necessary to allow the other side to cook through.
  5. Serve warm with your choice of side dishes.
Nutrition Information
Serving size: 2 omelette Calories: 119 Fat: 5.72g Carbohydrates: 13.23g Sugar: 3.94g Sodium: 15.51mg Fiber: 2.68g Protein: 4.21g
3.2.2929

 

 

Filed Under: 30 Minute Meals, Breakfasts, Brunch, Dairy & Egg-Free (Vegan), Dairy & Nut-Free, Dairy-Free, Egg & Nut-Free, Egg-Free, Gluten-Free, Kid-Friendly Meals, Lunch and Dinner Mains, Soy-Free, Vegan & Gluten-Free, Vegan & Nut-Free, Vegan & Soy-Free Tagged With: chickpea flour omelette, eggless omelette, healthy breakfast

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Comments

  1. Kathryn Grace says

    August 17, 2015 at 3:29 pm

    As a vegetarian-leaning flexitarian, living with a newly vegan-leaning vegetarian, I am constantly looking for vegan recipes we might enjoy. This one totally sparks my taste buds, and I look forward to trying it! Thank you.

    Reply
    • Sarah says

      August 17, 2015 at 7:35 pm

      You’ll have to let me know how it turns out for you Kathryn! Take care.

      Reply
  2. Sonya Dusthimer says

    February 15, 2016 at 7:58 pm

    This is a great recipe and I actually have all the ingredients except for “garam masala” which I have not heard about, so I’ll probabably try without and next time I’m at the grocery, I’ll look for it. Thanks for the new recipe!

    Reply
    • Sarah says

      February 15, 2016 at 10:04 pm

      Thanks for stopping by Sonya!

      If you have a decent spice collection, you can easily make your own garam masala! Here’s the basic proportions –

      1 tbsp ground cumin
      1 1/2 tsp ground coriander
      1 1/2 tsp ground cardamom
      1 1/2 tsp ground black pepper
      1 tsp ground cinnamon
      1/2 tsp ground cloves
      1/2 tsp ground nutmeg

      Hope you enjoy the recipe!

      Reply
  3. Lisa says

    February 16, 2016 at 1:21 am

    Looks delicious, can’t wait to try… Just ran out of chickpea flour but will try it with almond flour in the morning.:)

    Reply
    • Sarah says

      February 16, 2016 at 9:58 pm

      Interesting – Let me know how it goes with the almond flour!

      Reply
  4. Tiffany deSilva says

    February 16, 2016 at 6:57 pm

    This looks great, Sarah! My husband loves omelets but we rarely have eggs in our house because of allergies. I will definitely share this recipe with him.

    Reply
  5. Sheila Sekuterski says

    February 18, 2016 at 4:29 pm

    This looks absolutely wonderful! I can’t wait to try it out this weekend for our family breakfast. I love the use of spices that aren’t usually in omelettes!

    Reply
  6. Deborah Genovesi says

    February 19, 2016 at 10:47 pm

    Looks delicious! Thanks for the recipe.

    Reply

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