Chickpea Omelette
A golden, protein-rich vegan omelette made from chickpea flour with a savory, eggy depth from kala namak. Ready in 10 minutes, endlessly customizable with your favourite fillings, and genuinely satisfying enough to convert even the most devoted egg lovers.
- Total Time13 minutes
- Yield1 serving 1x
Ingredients
Scale
Omelette Batter
- 4 tablespoons chickpea flour
- 1 tablespoon nutritional yeast
- 1/8 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kala namak or regular salt
- 5 tablespoons water
- 1 tablespoon vegetable oil
Filling Options (Choose Your Own)
- dairy-free cheese shreds or sauce
- sautéed vegetables (mushrooms, spinach, kale, broccoli, onions, tomatoes, zucchini, bell peppers)
- avocado slices
- fresh herbs (cilantro or parsley)
- hot sauce
- Tempeh Bacon, crumbled
Instructions
- Whisk the Batter: In a medium bowl, combine chickpea flour, nutritional yeast, turmeric, garlic powder, and kala namak or salt. Whisk dry ingredients together, then pour in the water and whisk until completely smooth. Set aside.
- Sauté Your Vegetables: If using vegetables for filling, warm a little oil in a non-stick pan over medium heat. Sauté until just tender and lightly caramelized. Remove from pan and set aside on a plate.
- Cook the Omelette: Add 1 tablespoon vegetable oil to the pan and warm over medium heat. Whisk the batter once more, then pour into the centre of the pan, letting it spread into a thin circle. Cook undisturbed for 4–5 minutes until golden on the bottom and set on top.
- Flip Carefully: Using a wide spatula, flip the omelette in one confident motion. Cook for a further 2–3 minutes. Handle gently — if it breaks, turn it into a scramble and serve over toast.
- Fill and Fold: Add desired fillings to one half of the omelette. Fold the other half over the fillings. Cover the pan and cook for 1–2 minutes, especially if using dairy-free cheese to allow it to melt.
- Serve: Transfer to a plate using a spatula and top with any additional toppings such as hot sauce, fresh herbs, or avocado slices. Serve immediately.
Notes
Kala namak (black salt) is highly recommended — its sulfurous, eggy flavour is what makes this omelette taste remarkably like the real thing. Find it at South Asian grocery stores or online. Do not use high heat; medium is key for an even golden cook. Wait until edges look set and matte before flipping. If the omelette breaks during flipping, simply stir it into a scramble — it’s equally delicious.
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch, Lunch
- Cuisine: Plant-Based, Vegan
Nutrition
- Calories: 180
- Sodium: 290
- Saturated Fat: 1
- Protein: 8
