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This chickpea flour omlette is full of veggie goodness and one hundred percent vegan and gluten free. A quick and easy recipe Jump to Recipe   

 
Its an egg, its tofu, no its just a very allergy friendly, soy free, I cant believe this is an omellette. Pardon my attempt at humor. I am super sleepy:) I just finished watching the amazing Gabby win the Gold, such a proud moment and then Phelps… this guy Phelps. He is such a fantastic athlete. I had a crush on him all through Beijing…
( Testing 1 2 3.. testing to see if hubbs reads my posts 😉
Testing complete..
 
Omelette with thicker batter. (additional chickpea flour)
 
 
 
 
This Omelette is made of chickpea flour. The flax meal and oat flour add some volume and eggy slickness to the batter. Lots of veggies and a hint of black salt make this a perfect non egg smell, versatile omelette base. So here comes The Denver, The Seattle, The Californian, The colarado, The country!.. omelette variations 😉
 
This version is adapted from my Chilla– chickpea flour crepes with indian spices, that we usually eat on the weekends. Chilla is a thinner batter consistency and not leavened.
 
Pictured on this post, with onions, tomatoes, green bell pepper, carrot, spinach and arugula, leavened a little and made into one fluffy breakfast. Some mushrooms would be scrumptious in this. Add salt to taste. Err on the side of using less, since I do like mine more salty.
 
 
Steps:
Mix in flaxmeal and water and let sit for 5 minutes.

Add salt, spices, oat flour

 
Add veggies, chopped small, as many as you want.
 
 
Drop the entire batter on a large, lightly greased, heated non stick pan on medium heat.
 
 
Cover and cook on medium for 7-8 minutes.
 
 
Fluffyy. drop a few drops on oil on the edges. Continue to cook for 5-7 minutes. Check for doneness. It might break apart if you try to flip too soon( depends on the consistency of the batter and thickness of the omelette).
 
 
Flip and cook uncovered for another 4-5 minutes.
 

 
Serve hot! deliciousness..
 
 

Veggie Omelette

5 from 2 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 1 serving
Course: Main Course
Cuisine: American, Vegan
Gluten, Soy, nut, egg, dairy free
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Ingredients 
 

  • 1 Tablespoon flaxmeal
  • 1 Tablespoon Oat flour, or omit
  • 1/3 cup chickpea flour, besan
  • 1/2 cup water
  • 1/4 teaspoon salt
  • a generous pinch of black salt/kala namak, 1/8 teaspoon
  • a generous pinch of garlic powder, 1/8 teaspoon
  • pinch of turmeric
  • 1/2 teaspoon baking powder
  • a few Tablespoons each of chopped onion, bell peppers, tomato, carrots( 1/3 to 1/2 cup total veggies)
  • 1/2 Jalapeno or serano chili pepper finely chopped, or use black pepper/cayenne to taste
  • 1/4 cup packed chopped spinach or greens

Instructions 

  • In a bowl, add flaxmeal and warm 1/4 cup water.
  • whisk and let sit for 5 minutes. Prep the veggies.
  • Mix baking powder in the chickpea flour.
  • Add in the chickpea flour, oat flour, salt, spices and 1/4 cup more water and mix. and whisk for half a minute to combine well and to help the batter get airy.
  • (Or use garfava(garbanzo and fava bean flour), instead of flax,oat, chickpea. Mix in baking powder in garfava flour and add water. garfava makes a thicker mixture and a fatter fluffier omelette. you might need additional water if the batter is too thick)
  • Add the veggies, jalapeno, greens and fold in well.
  • Heat a non stick pan at medium heat and grease a little.
  • Drop the batter on the hot pan and tap once or twice to spread. (Or use spatula to spread the veggies a bit)
  • Cover with a lid and cook for 7 minutes.
  • Take lid off, add a few drops of oil on the edges, cook for another 5-7 minutes(depends on the consistency of the batter).
  • Flip and cook for 5-6 minutes.
  • Add more greens and/or non dairy cheese, fold and serve with ketchup, toasts and hash browns.

Notes

If making a larger batch, or keeping the batter sitting for long, the veggies will leak some moisture into the batter. Check consistency and Whisk a few teaspoons of chickpea flour into the batter to thicken, just before making the next omelette. (This quantity can also make 2 medium-small omelettes. They will cook faster and will be easier to flip)
Nutritional values based on one serving

Nutrition

Calories: 251kcal, Carbohydrates: 36g, Protein: 12g, Fat: 6g, Sodium: 656mg, Potassium: 796mg, Fiber: 8g, Sugar: 7g, Vitamin A: 3110IU, Vitamin C: 105.5mg, Calcium: 123mg, Iron: 3.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
 
 
 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 2 votes

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89 Comments

  1. shelby everydayvegangirl says:

    This would food anyone to think this wasn’t an egg omelet! Wow, I am pinning this right now so I can make tomorrow morning!

    Thank you for linking up to HVF…can’t wait to see what you have next!

    1. shelby everydayvegangirl says:

      I have made this 2x now and am loving it as my new favorite breakfast!

      I am featuring your recipe on my blog for HVF this week as my pick for “Most Creative” recipe!

  2. Vicky says:

    I LOVE this recipe Richa! Do you think I will be able to add more chickpea flour instead of the oat flour or half flax & half chickpea flour? I’m not doing well with oats now, even GF ones 🙁

    1. Richa says:

      you can skip the oats. Add more flax or more chickpea flour. it will work just fine. make a slightly thicker batter. Let me know how it works out.

  3. Karen's Vegan Kitchen says:

    That omelet looks so awesome! It will definitely go to the top of my “must make” list.

    1. Richa says:

      thanks karen!

  4. Sunday Morning Banana Pancakes says:

    AMAZING Richa – I am trying to figure out how to print just the recipe so I can make this on Sunday, it really looks just like an omelette – total genius!

    1. Richa says:

      Thanks Heather! I need to add the print option 🙂 you can just copy it on notepad/word and print it.

  5. VeganFling says:

    looks and sounds delicious! can’t wait to try it out. 🙂

    1. Richa says:

      Thanks! do let me know when you do!

  6. cumincoriandercardamom says:

    gorgeous recipe i just love it

    1. Richa says:

      Thank you!

  7. Caitlin says:

    omg. i could eat two of these. definitely trying.

    1. Richa says:

      what happened to the sprouted chickpeas! 😉

  8. Anu says:

    Wow really looks interesting

    1. Richa says:

      Thanks Anu

  9. Gabby @ the veggie nook says:

    Looks so good Richa! I have been craving a good omelette lately so I’ll have to make this!

    1. Richa says:

      yes, make it.. and send me a picture( if you remember to take one 😉

  10. Justin (Lotus Artichoke) says:

    Wow, I’m excited to see a recipe for vegan omlettes in a very Indian style. I lived in India for a year and some of my (also veg) teacher co-workers taught me a similar recipe for chickpea flour omlettes.

    It’s actually more like your Chilla recipe, as they don’t get all fancy with the flax and oat flour. It’s surprising how good they are, isn’t it? Have you tried using a bit of black salt (kala namak from Asian/Indian spice shops)? It has a bit of egg/sulfur flavor which complements nicely. I’m sure all the vegan cheeses you can get nowadays make this even better!

    1. Richa says:

      Yep, we make chilla/puda often which is thinner, and has more spices like cumin powder, carom seeds(ajwain), asafoetida( hing). the spices though are very strong and dont taste like a neutral omelette. just the hint of kala namak is enough to give it a slight tang and the fresh veggies do the rest!