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 minutes mins
Cook Time 5 minutes mins
Course Breakfast
Cuisine Vegan
- 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
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.
- 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.