Description
These Vegan Chickpea Omelettes are golden, fluffy, and packed with sautéed spinach, red bell pepper, and onion. Made with simple pantry ingredients, they are protein-rich, budget-friendly, and perfect for a satisfying plant-based breakfast or brunch.
Ingredients
Scale
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped spinach
- 1/4 cup diced red bell pepper
- 1/4 cup finely chopped onion
Instructions
- Place a non stick skillet over medium heat and allow it to warm.
- In a mixing bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, garlic powder, salt, and black pepper until smooth. Let the batter rest for 5 minutes.
- Add olive oil to the skillet. Sauté onion and red bell pepper for 2 to 3 minutes until slightly softened, then add spinach and cook until wilted.
- Pour half of the batter over the sautéed vegetables, tilting the pan to spread evenly.
- Cook for 4 to 5 minutes until the edges lift easily and the center looks set. Carefully flip and cook another 3 to 4 minutes.
- Fold gently in half and cook 1 more minute for structure.
- Transfer to a plate and repeat with remaining batter. Serve warm.
Notes
- Let the batter rest so the chickpea flour fully hydrates for a smoother texture.
- Cook on medium heat to prevent over browning.
- Do not overload with vegetables to ensure easy flipping.
- Add a squeeze of lemon before serving for brightness.
Nutrition
- Serving Size: 1 omelette
- Calories: 210
- Sugar: 4g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan chickpea omelette, chickpea flour omelette, plant based breakfast, egg free omelette, healthy vegan breakfast