Vegan Omelette (Easy 15 Minute Recipe!) - Crowded Kitchen (2024)

Say hello to your new favorite classic brunch recipe: this ridiculously easy vegan omelette! The chickpea flour omelette batter comes together in a blender in less than 5 minutes, and they only take a few minutes to cook for a quick, customizable, egg-free breakfast.

We've been toying around with this vegan omelette for a little while, and ultimately decided that in this case, the best recipe is the the easiest!

Regular omelettes are so easy to make – just crack a few eggs, whisk and cook. Some vegan omelette recipes, however, can be a bit more time consuming and require 15+ ingredients.

This recipe is just as quick and easy as the real thing. Although it doesn't taste exactly like eggs (not an easy feat!), it makes for a delicious vegan breakfast.

We made a basic mushroom/spinach/cheese filling, but you can easily customize with any ingredients you have on hand. The texture of the "omelette" holds up well to plenty of fillings, so go crazy!

Ingredients

• Chickpea flour: often labeled as garbanzo bean flour. We typically use one from Bob's Red Mill – it's available at many grocery stores (especially stores like Whole Foods).
• Oat milk: or another nondairy milk like cashew, almond or soy.
• Nutritional yeast: for a cheesy, eggy flavor
• Salt
• Pepper
• Baking powder
• Garlic powder
• Onion powder
• Turmeric: mostly for that vibrant, egg-yellow color!

Fillings

For our vegan omelettes, we like to use a sautéed mushroom and spinach filling with a bit of vegan cheese and some ripe avocado and microgreens for garnish. Here's a quick list of ideas for possible fillings:

• Tofu Bacon Bits
• Mushrooms
• Greens (spinach, kale, arugula, chard, etc)
• Tomatoes
• Bell pepper
• Vegan cheese (shredded or soft cheese)
• Onions (pickled or sautéed)
• Broccoli
• Avocado

...and the list goes on and on. You can also garnish with a variety of toppings and sauces like salsa, guacamole, vegan sour cream & more.

Instructions

Blend: Add all omelette ingredients to a blender and blend until completely smooth.

Make filling: add butter to a sauté pan over medium heat. Add mushrooms and increase heat to medium high, stirring frequently. Once the mushrooms have cooked down, reduce heat to medium and add spinach and parsley. Season to taste with salt and pepper.

Make omelette: Heat a separate 8" nonstick pan to medium. Once hot, add just enough omelette batter to cover the pan in a thin, even layer. Cook for 4-5 minutes, until the top of the omelette looks mostly dry. You can use a spatula to take a peek at the bottom of the omelette – it's ready when it's slightly golden brown (see photos for visual guide).

Add toppings to the omelette, top with cheese, avocado, etc, fold and transfer to a plate using a flexible spatula. Enjoy hot!

Tips & FAQs

• Be sure to use a nonstick pan for the omelette! If you don't have a nonstick, we suggest adding butter to the pan and cooking on a slightly lower heat. However, we have had issues with sticking, so we highly suggest a nonstick pan whenever possible.
• An 8-inch nonstick pan is the perfect size for this vegan omelette.
• To avoid cracks, we recommend using a very thin layer of batter and letting it cook until the bottom is golden brown.
• We tried cooking these over low, medium and high heat and found that steady medium heat produced the best results. Low heat led to a slightly chewy, wet texture and was difficult to flip. High heat browns the bottom too quickly without allowing the other side to dry out.
• For extra eggy flavor, add a pinch of Indian black salt (kala namak) to the batter. A volcanic rock salt, it has a distinct sulfur smell and taste that makes vegan dishes taste just like real eggs! We didn't include any in this recipe since it's not always easy to find, but feel free to add if you have any. Learn more about kala namak here.

More vegan brunch recipes you'll love:

• Blueberry Baked Oatmeal
• Sweet Potato Tofu Bacon Hash
• Mashed Potato Waffles
• Polenta "Eggs" Benedict
• Vegan Frittata
• Tofu Scrambled Eggs (use it in these Breakfast Burritos)

If you make this vegan chickpea flour omelette, we’d love for you to leave a comment and rating below! We also love to see your creations onInstagram– tag us at @crowded_kitchen so we can see what you’ve been cooking.

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