Vegan Omelette
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.If you’ve been dreaming of a fluffy Vegan Omelet, then you’re going to love my easy 25-minute recipe made with chickpea flour eggs, veggies, and dairy-free cheese. It’s full of flavor, completely customizable, and you won’t believe it’s egg-free!
Living plant-based means I’ve had to get a little creative with breakfast, especially when it comes to things like omelets. I actually stumbled on chickpea flour while making vegan gluten-free chicken nuggets for my boys one afternoon, and right away I thought, “This could totally work for an omelet too.” And guess what? It did. That same fluffy texture I was missing was right there in my pantry the whole time.
And just like these vegan chickpea blondies I make on a weekly basis for a healthy sweet treat, this vegan omelet, topped with vegan bacon, dairy-free cheese, and cooked veggies, has become a regular request in my house.
👩🏽🍳 Why I Love This Recipe
I am so happy now that I can eat one of my favorite breakfast recipes that tastes just as good if not better than an egg omelet. And because this vegan omelet is both nutritious and satisfying, I know my family is getting healthy, energizing food they can start their day with. Even my mother-in-law, who stayed with us last weekend, didn’t realize she was eating an eggless omelet until I told her after she devoured it. Who knew chickpea flour could make the best fluffy omelet in 25 minutes?
Just like regular omelets, I toss my colorful veggies and vegan bacon into the pan until perfectly cooked. Mushrooms, peppers, onions, cherry tomatoes, and spinach create amazing flavors! Then comes my sneaky mom trick: I pile those veggies on a plate and cover them with vegan cheese so it gets all melty and delicious. Using the same pan (because who wants extra dishes?), I pour in my vegan egg mixture and watch it transform into golden deliciousness. After my signature flip, I slide the cheesy veggies onto one half and fold it over like a quesadilla.
I was actually shocked at how perfectly this eggless omelet holds together! It looks and tastes just like the real thing. It’s genuinely the best plant-based omelet you’ll ever try! I serve them any time of the day because they are so delicious and packed with nutrition. Don’t just take my word for it – try them for yourself!
🥘 Ingredients
To make this gluten-free and vegan omelette, I just gather a few simple ingredients from my pantry and fridge. Here’s what I use to get started:
Vegan egg: I make this homemade vegan egg with chickpea flour batter, you can use tofu scramble, or store-bought vegan egg mix too. They all give that eggy texture that works great for omelettes.
Seasoning: No matter which vegan egg base I use, I always whisk in a little salt and pepper. Sometimes I add garlic powder too for extra flavor.
Fillings: I fill my omelette with whatever veggies and plant-based cheese I have in the fridge. It’s a great way to use up leftovers.
🔪 How To Make
It’s honestly way easier than it sounds. Once I figured out the steps, it became one of those recipes I could make half-asleep while the kids are asking for breakfast.
Sauté the veggies: I warm a little oil or broth in a pan, then add my chopped veggies and cook them until they’re soft and just starting to brown.
Cook the omelette: I pour the vegan egg batter into the pan and let it cook until the edges start to firm up. Then I carefully flip it, add the cooked veggies, dairy-free cheese, and any protein I’m using right on top.
Finish and serve: I gently slide the omelette onto a plate, fold it over the filling, and serve it warm. It’s best right away while everything is still melty and fresh.
💭 Expert Tips
My #1 Secret Tip for making my vegan omelette is to use a nonstick pan. It just makes everything easier. I used to have the omelette stick or fall apart when I tried to flip it, but once I started using a nonstick pan, it came out perfect every time.
Other Tips To Keep In Mind:
- Let the batter sit for a few minutes: If I’m using chickpea flour eggs, I like to let the batter rest for about 5 minutes before pouring it into the pan. It thickens slightly and helps the texture turn out soft and fluffy.
- Cook on medium heat: I keep the heat at medium so the outside doesn’t brown too fast while the inside is still soft. A slower cook gives the best results.
- Chop the veggies small: Smaller pieces cook faster and fit better in the omelette. I also try to use veggies that don’t release too much water, or I cook them a little longer to keep things from getting soggy.
- Add the filling after flipping: Once the base is firm and flipped, that’s when I add all the good stuff: veggies, cheese, and protein. It melts in while the bottom finishes cooking and makes folding it much easier.
📖 Variations
These vegan omelette variations are the ones I make the most, so I definitely recommend giving them a try:
Mediterranean Style: I fill it with chopped tomatoes, olives, spinach, and a sprinkle of dairy-free feta. It’s fresh and full of flavor.
Cheesy Broccoli: I steam some broccoli until soft and mix it with dairy-free cheddar. My kids really like this one because it reminds them of vegan broccoli cheese soup.
Garden Veggie: I use whatever veggies I have in the fridge like zucchini, peppers, onions, and mushrooms. It’s a great clean-out-the-fridge option.
🍽 Serving Suggestions
My fluffy vegan omelet makes a beautiful pairing with so many vegan breakfast and lunch recipes. I love serving them with a healthy sweet potato breakfast hash for the perfect side dish to the omelet.
When I have leftover spinach from the omelet, I’ll whip up some spinach pancakes for a hearty brunch meal with friends or a batch of crispy mushroom fritters for the perfect savory combo.
And for those sunny weekend mornings when something colorful and naturally sweet seems to fit perfectly with a delicious fluffy omelet, I’ll make a delicious and refreshing breakfast fruit salad. Yum!
🧊 Storage Directions
Refrigeration: I let the omelette cool completely, then store it in an airtight container in the fridge. It stays fresh for up to three days.
Freezing: I usually don’t freeze this one because the texture changes a bit, but if I do, I wrap it in parchment and pop it into a freezer-safe container for up to one month.
Reheating: I reheat it in a nonstick pan over low heat or in the microwave for about a minute. If it looks dry, I add a tiny splash of water and cover it to help it steam gently.
❓Recipe FAQs
Can I add uncooked veggies to the filling?
I wouldn’t recommend it. I always cook the veggies first so they’re soft and don’t let out too much water. If you add raw veggies, they can make the omelette soggy or fall apart when you try to fold it.
Can I make this without cheese?
Yes, I’ve done that plenty of times. The omelette still tastes great with just veggies and maybe a little extra seasoning or protein. The cheese adds richness, but it’s not necessary if you don’t have it.
Is this good for kids?
Yes, my boys eat this up. I just keep it simple for them, usually something like broccoli and dairy-free cheese or some chopped-up mushrooms. It’s soft, easy to chew, and you can adjust the filling to whatever your kids like.
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📋 Recipe Card
Vegan Omelette
If you’ve been dreaming of a fluffy Vegan Omelet, then you’re going to love my easy 25-minute recipe made with chickpea flour eggs, veggies, and dairy-free cheese. It’s full of flavor, completely customizable, and you won’t believe it’s egg-free!
Servings: 2
Calories: 99kcal
Ingredients
- ½ cup vegan egg , either chickpea flour recipe or store bought vegan egg
- ½ cup veggies of choice , I used mushrooms, onions, cherry tomatoes, peppers, and spinach.
- ¼ cup dairy free cheese of choice
- ¼ cup protein of choice , I used my vegan bacon (optional)
- ¼ teaspoon sea salt , may not need if egg choice has plenty of flavor
- 1/8 teaspoon pepper , may not need if egg choice has plenty of flavor
- Sliced green onions , optional for garnish
Instructions
- In a small omelet pan (6 or 8 inches), saute veggies with drizzle of oil, or broth, and salt and pepper if using. I add the greens last. Add the protein here if it needs to be cooked. Set aside. A trick I use is to add the cheese here. Dairy free cheese tends to take longer to melt so if you warm it with the cooked veggies it will melt better.
- Using the same pan, pour the vegan egg in (put oil in first if using) and cook over medium low heat.
- Allow it to firm up a bit then flip carefully. See note for a trick I use.
- Once you see them firm up, add the cooked veggies, cheese and protein to one half of the egg.
- Cook until you see the cheese melting and you look under the egg and see it brown.
- Slide onto a plate and fold the empty side over to serve!
Notes
- My #1 Secret Tip for making my vegan omelette is to use a nonstick pan. It just makes everything easier. I used to have the omelette stick or fall apart when I tried to flip it, but once I started using a nonstick pan, it came out perfect every time.
- Let the batter sit for a few minutes: If I’m using chickpea flour eggs, I like to let the batter rest for about 5 minutes before pouring it into the pan. It thickens slightly and helps the texture turn out soft and fluffy.
- Cook on medium heat: I keep the heat at medium so the outside doesn’t brown too fast while the inside is still soft. A slower cook gives the best results.
- Chop the veggies small: Smaller pieces cook faster and fit better in the omelette. I also try to use veggies that don’t release too much water, or I cook them a little longer to keep things from getting soggy.
- Add the filling after flipping: Once the base is firm and flipped, that’s when I add all the good stuff: veggies, cheese, and protein. It melts in while the bottom finishes cooking and makes folding it much easier.
Nutrition
Calories: 99kcal | Carbohydrates: 5g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 408mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 704IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 1mg
