Vegan Omelette | Eggless Omelette With Chickpea

Vegan omelette | Chickpea omelette | Eggless omelette

How to make eggless vegan omelette at home – Chickpea omelette is an excellent alternative to eggs for vegans since a single serving of this omelette contains ~10g of protein. It is a gluten-free, protein rich breakfast option which is simple & easy. It just takes 5 minutes of your time and hence can be easily fit into your busy morning schedule. The nutritional content of this vegan omelette can be increased by adding your favourite veggies & greens.

Chickpea omelette is one of the best dishes for all the vegans out there. Vegan or not one can swap this for a regular omelette once in a while. It is tasty, fluffy, healthy, packed with nutrition, high in protein, vegan, gluten-free and nut-free.

How to make Vegan Chickpea Omelette

Cooking instructions with step by step pictures

In a mixing bowl add besan flour, baking powder, salt and whisk together.

Add finely chopped baby spinach leaves, spring onions, red onion, green chillies and mix together.

Add water and form a smooth lump free batter in flowing consistency.

Heat a pan and brush with oil or butter. Pour the batter in the pan and spread evenly.

Cook till the edges slightly brown. It may take 1 -2 minutes.

Flip over and cook for a minute.

Garnish with pepper powder and coriander leaves. Serve hot or warm.

Vegan omelette | Eggless omelette with chickpea

Dr. Monica
Chickpea omelette is an excellent alternative to eggs for vegans since a single serving of this omelette contains ~10g of protein. It is a gluten-free, protein rich breakfast option which is simple & easy. It just takes 5 minutes of your time and hence can be easily fit into your busy morning schedule. The nutritional content of this vegan omelette can be increased by adding your favourite veggies & greens.
Prep Time 5 mins
Cook Time 5 mins
Course Breakfast
Cuisine Vegan
Servings 2

Ingredients
  

  • ½ cup besan flour
  • ¼ tsp baking powder
  • 1 tbsp finely chopped baby spinach
  • 1 tbsp finely chopped spring onion
  • 1 tbsp finely chopped red onion
  • 1 green chilli (deseeded & finely chopped)
  • ¼ tsp pepper powder
  • ½ cup water
  • ½ tsp oil
  • Salt to taste
  • Chopped coriander leaves for garnishing

Instructions
 

  • In a mixing bowl add besan flour, baking powder, salt and whisk together.
  • Add finely chopped baby spinach leaves, spring onions, red onion, green chillies and mix together.
  • Add water and form a smooth lump free batter in flowing consistency.
  • Heat a pan and brush with oil.
  • Pour the batter in the pan and spread evenly.
  • Cook till the edges slightly brown. It may take 1-2 minutes.
  • Flip over and cook for a minute.
  • Garnish with pepper powder and coriander leaves.
  • Serve hot or warm.

Notes

  • You can halve/double or triple the recipe.
  • Amount of the water needed depends on the type / quality of the flour. Increase or decrease to form a batter in medium flowing consistency.
  • Cook thoroughly until the raw smell of chickpea flour goes away. Slight browning is an indication of that. 
Keyword Vegan

Check my other vegan recipes

Coconut Jaggery Pudding

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