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