Vegan Chickpea Omelette

This vegan chickpea omelette is hands down the best plant-based omelette I’ve ever had. Crisp on the outside, soft and tender on the inside, and packed with a a rainbow of veggies. Plus, it’s high in vegan protein, vitamins and minerals.

Course Breakfast, Brunch

Cuisine Western

Prep Time 10

Cook Time 10

Total Time 20

Servings

Ingredients

¾ cup chickpea flour
¾ cup plant-based milk (I used almond milk)
¼ teaspoon baking powder
¼ teaspoon garlic powder, optional
⅛ teaspoon sea salt, or to taste
1 teaspoon olive oil
½ red onion, finely chopped
¼ cup leek, white part only, thinly sliced
5 cherry tomatoes, quartered
½ red bell pepper, cubed
1 tablespoon fresh chives, finely chopped

Instructions

In a small bowl or measuring cup, whisk together chickpea flour, milk, baking powder, garlic powder, and salt. Let the batter sit while you prepare the vegetables.
In a non-stick pan, heat olive oil. Add onion and leek and sauté for about about a minute. Add tomatoes and bell pepper, and cook for another 2 to 3 minutes. Right before you're done, toss in the chives as well. Remove from the pan and transfer to a bowl or a plate.
Pour about half of the omelette batter into the heated pan and almost immediately add the vegetables on top. Pour over the other half of the batter.
Wait until it bubbles and firms up along the edges, approximately 2 minutes. When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
Serve right away and garnish with fresh tomatoes, minced red onion or more fresh chives.

Notes

Storing Instructions: the omelette will stay fresh in the fridge, stored in an airtight container, for up to 2 days.

Nutrition