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    You are here: Home / Breakfast / Veggie-Stuffed Vegan Omelet

    LAST UPDATED: July 23, 2019 • FIRST PUBLISHED: March 23, 2018

    Veggie-Stuffed Vegan Omelet

    Jump to Recipe Print Recipe
    Stuffed Vegan Omelet

    This omelet is made from beans! That's right — it's totally vean! Chickpea flour whips up to make the batter for this egg-free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.

    Veggie-Stuffed Vegan Omelet on a Plate with Coffee and Napkin in the Background

    Chickpea flour is kind of amazing stuff. It's the only flour I know of that not only works in baked goods, but also does a pretty darn good job of replicating eggs, as I discovered back when I made this scramble.

    Not only that, but it replicates eggs in a way that tastes good to me. (Me being one who used to spit my eggs out and hide them in my napkin as a kid.)

    Not only that, but it's really nutritious stuff, and incredibly filling. I'd say notably filling, because every time I eat a chickpea flour "egg" breakfast I feel the need to note how full I am after I finish, and how full I still am every hour thereafter. 11AM: "I finished that omelet two hours ago, and I'm still full!" 12PM: "I'm not even ready for lunch yet!"

    Vegan Omelet on a Plate with Cashew Cheese and Veggies on Top

    So yeah, if you haven't started yet, time to get cooking with some chickpea flour. But there's more to this omelet than that. The real eggy flavor comes from black salt, also know as kala namak. Open a jar of this stuff and your house will smell like eggs cooking. No kidding.

    In fact, you know how I just said I'd spit my eggs out as a kid? Well, yeah, I can't handle black salt in my vegan omelet. It's too eggy for me. I skip it when I'm cooking one of these for myself, but my husband who used to be the biggest egg head ever (<— So dorky of me. Sorry.), loves it.

    How It's Made!

    This chickpea flour omelet comes together super easy!

    First you make the batter which involves, like I said, chickpea flour and black salt, among a few other pantry staples. Mix it up and let it sit for a few minutes to settle.

    Whisk in a Bowl of Batter for Making a Vegan Omelet

    Then you grill up the omelet just like a pancake.

    Spatula Flipping a Vegan Omelet in a Skillet with a Plate of Veggies in the Background

    The veggies get cooked up in just a bit of garlic and oil. I like to keep them on the tender-crisp side.

    Broccoli, Peppers and Onions Sizzling in a Skillet

    Plate the omelet and stuff it!

    Top View of a Veggie-Stuffed Vegan Omelet on a Plate with Coffee, Fork and Knife

    Tips for Making the Best Vegan Omelet Ever...

    • I created this recipe to be super simple and easy enough to make during the week. If you happen to be making this on a weekend and want to take the recipe to another level, mix the batter up in the blender and add ¼ pound of firm or soft tofu, plus a few extra splashes of water. It'll give your omelet an extra eggy texture.
    • I made my omelet with broccoli and peppers because that's what I had on hand, but switch it up using your favorites or what is in season. Spinach, mushrooms, and asparagus would all be awesome.
    • I've had people ask whether the batter for this can be made a day ahead and the answer is maybe. It can, but the little bit of baking powder in there might lose its fizz, so your omelet could end up a bit less fluffy and more dense.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Veggie-Stuffed Vegan Omelet on a Plate with Coffee and Napkin in the Background
    5 from 11 votes
    Print

    Veggie-Stuffed Vegan Omelet

    This omelet is made from beans! That's right: chickpea flour whips up to make the batter for this egg-free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.

    Course Breakfast
    Cuisine American
    Prep Time 15 minutes
    Cook Time 15 minutes
    Resting time 10 minutes
    Total Time 40 minutes
    Servings 2
    Calories 360 kcal
    Author Alissa

    Ingredients

    For the Vegan Omelet

    • ½ cup chickpea flour
    • 2 tablespoons nutritional yeast flakes
    • 1 tablespoon ground flaxseed
    • ¼ teaspoon baking powder
    • ¼ teaspoon ground turmeric
    • ¼ teaspoon paprika
    • ¼ teaspoon black pepper
    • ¼ teaspoon kala namak, or to taste
    • ¾ cup water
    • 1 tablespoon soy sauce or tamari
    • 1 tablespoon vegetable oil

    For the Veggie Filling

    • 1 teaspoon vegetable oil
    • ½ medium onion, sliced and separated into strips
    • ½ medium red bell pepper, sliced into strips
    • 1 cup broccoli florets
    • Salt and pepper to taste
    • 1 garlic clove, minced

    For Serving (pick your favorites)

    • Cashew cream cheese, or your favorite vegan cheese
    • Chopped scallions
    • Hot sauce or ketchup

    Instructions

    Make the Vegan Omelets

    1. In a medium bowl, stir together the chickpea flour, nutritional yeast, flax seeds, baking powder, turmeric, paprika, kala namak and black pepper. 

    2. Add the water and soy sauce and whisk until blended. 

    3. Allow the mixture to sit for 10 minutes.

    4. Coat a medium skillet with oil and place it over medium heat. Pour half of the batter into the skillet. Cook the omelet until bubbles appear in center, about 4 minutes. Carefully flip and cook it for another 2 minutes. 

    5. Transfer the omelet to plate. Recoat the skillet with oil if needed and repeat with the remaining batter.

    Make the Veggie Filling

    1. Recoat the skillet with oil and raise the heat to medium-high. Add all of the veggies and stir-fry to desired tenderness, about 4-6 minutes.

    2. Remove the skillet from heat and season the veggies with salt and pepper to taste.

    Assemble the Veggie Stuffed Omelets

    1. Stuff each omelet with cashew cream cheese and veggies. Fold over and top with toppings of choice.

    2. Serve.

    Recipe Notes

    Nutritional information includes omelet and veggies. It does not include accompaniments.

    Nutrition Facts
    Veggie-Stuffed Vegan Omelet
    Amount Per Serving
    Calories 360 Calories from Fat 130
    % Daily Value*
    Fat 14.4g22%
    Saturated Fat 1.3g7%
    Sodium 508mg21%
    Potassium 1002mg29%
    Carbohydrates 41.9g14%
    Fiber 10.9g44%
    Sugar 8.7g10%
    Protein 18.1g36%
    Calcium 70mg7%
    Iron 6.3mg35%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Cream of Asparagus Soup
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Rosa Valenzuela says

      March 01, 2015 at 1:24 pm

      I tried it two time and both times it got stuck :( What am I doing wrong?

      Reply
      • Alissa Saenz says

        March 01, 2015 at 9:08 pm

        It could be a few things. First, make sure you've got a nice coating of oil in the skillet, and re-oil between omelets if it dries up. If you still have trouble, try a different skillet - nonstick or some very well seasoned cast iron. Also, make sure it's fully cooked before flipping. If it feels like it's not quite sturdy, give it another minutes or two. I hope that helps!

        Reply
    2. Caroline says

      February 22, 2017 at 12:52 am

      Did you use flax seeds or flax meal?

      Reply
      • Alissa Saenz says

        February 23, 2017 at 2:55 pm

        Ground flax seeds, also known as flax meal. There's a link in the recipe to the exact ingredient I used. :)

        Reply
    3. Aldo says

      August 10, 2017 at 6:04 am

      Can you make this without the yeast flakes?

      Reply
      • Alissa Saenz says

        August 13, 2017 at 9:18 pm

        You can leave them out - the flavor will just be a bit different.

        Reply
    4. Anneke says

      November 09, 2017 at 11:28 am

      Delicious! What I tried a couple of times before is making a batter as yours, or with some different spices, just as you like. Then add my leftover veggies and bake them like that is small portions. Tasts great with some chili sauce!

      Reply
      • Alissa Saenz says

        November 15, 2017 at 9:09 pm

        I'm so glad you like it!!

        Reply
    5. David E Parker says

      March 23, 2018 at 6:12 pm

      Will the pancake (Omelet) component stand up to freezing and then thawing for future use?

      Reply
      • Alissa Saenz says

        March 25, 2018 at 9:40 pm

        I think so, but I haven't tried. This became lunch and got eaten pretty quick! Let me know how it turns out if you try! Enjoy!

        Reply
    6. Granger says

      March 23, 2018 at 6:31 pm

      I have Bobs Red Mill Garbonza and Fava flour is ‘‘tis the same?

      Reply
      • Alissa Saenz says

        March 25, 2018 at 9:38 pm

        That one is a mix. I used all garbanzo flour. I'm not sure if that will work. Let me know if you try it! Thanks for the comment!

        Reply
    7. Cindi says

      March 23, 2018 at 6:43 pm

      5 stars
      I'm thinking this might work to make my favorite Asian dish from my pre-vegan days: egg foo yung. I'll have to get right on that. Thanks for the inspiration.

      Reply
      • Alissa Saenz says

        March 25, 2018 at 9:36 pm

        Yes! I've done egg foo yung with this 'egg.' I'll have to make it again and post it this time! Enjoy!

        Reply
    8. Karen Mack says

      March 24, 2018 at 3:46 pm

      5 stars
      WOW! This was a pleasant yummy surprise, I added mushrooms, red and white onions, and a slice of dairy free cheddar cheese. The first one stuck to pan (fail) but with more oil the second one was perfect! I am a low salt vegan and never heard of black salt before, had to go out and find it and I'm so glad I did! Thanks!

      Reply
      • Alissa Saenz says

        March 25, 2018 at 9:30 pm

        I'm so glad that you liked it! The black salt is great for those that miss the authentic eggy flavor. Thanks for the comment!

        Reply
    9. Mary says

      March 26, 2018 at 7:25 pm

      Yum, I bet you could use the Vegan egg yolk/toast dipping sauce over the top on under the omelet if you are one who is missing the "runny egg" thing. Absolutely on my list of recipes to try. Thank you!

      Reply
      • Alissa Saenz says

        March 28, 2018 at 9:54 pm

        OMG YES!! I've had that dipping sauce bookmarked for a while. I might try it out on my family for brunch this weekend. :)

        Reply
    10. Ronald Miller says

      March 27, 2018 at 4:20 am

      It's my favorite recipe. Especially the Veggie Filling, for Broccoli Florets. Thanks for sharing!

      Reply
      • Alissa Saenz says

        March 28, 2018 at 9:52 pm

        I'm so happy to hear that! Thanks so much Ronald!

        Reply
    11. Izabela says

      March 28, 2018 at 3:49 am

      5 stars
      I made this tonight for myself and my husband. We loved it! I want to eat it everyday. It's great that You showed them! :)

      Reply
      • Alissa Saenz says

        March 28, 2018 at 9:49 pm

        Yay!! I'm so glad you enjoyed it!! Thanks Izabela!

        Reply
    12. Shelly F Ayers says

      March 29, 2018 at 9:26 am

      5 stars
      Loved this recipe...used vegan butter instead of the oil and it worked great. Also switched out the broccoli for some mushrooms and spinach...delicious!!

      Reply
      • Alissa Saenz says

        March 30, 2018 at 10:02 am

        That sounds delicious! Im' so glad you enjoyed it!

        Reply
    13. SB says

      April 01, 2018 at 1:25 am

      5 stars
      Hi, Great recipe, love it. Make it often without the black salt. This is a common recipe in parts of northern India. Its called 'Chilla". In India, chickpea flour is termed 'besan' and black salt, also called rock salt, is translated as kala namak. It can easily be found in Indian grocery stores, if you have one in your town or city. I usually make this with red onions, small Thai chili peppers or paprika and cilantro. Its good to beat the batter.Ground cumin and tomato is optional, cilantro is a must. Yum.,

      Reply
      • Alissa Saenz says

        April 04, 2018 at 9:35 pm

        A friend of mine was actually just telling me this was very similar to an Indian recipe. I had no idea! I'll have to find a restaurant that has Chilla (or make one myself). Your version sounds delicious!

        Reply
    14. SB says

      April 01, 2018 at 1:27 am

      PS. Griddle needs to be very hot. The oil should splutter.

      Reply
    15. Resep Masakan says

      May 22, 2018 at 8:20 pm

      5 stars
      My family omelet maker reliable, I'll try your recipe

      Reply
      • Alissa Saenz says

        May 26, 2018 at 10:55 am

        Thanks! I hope you enjoy!

        Reply
    16. Gina says

      July 13, 2018 at 11:23 am

      This will change Sunday brunch forever lol.

      Reply
      • Alissa Saenz says

        July 15, 2018 at 8:56 pm

        Glad to hear it! :)

        Reply
    17. Lisa says

      August 26, 2018 at 1:58 pm

      5 stars
      This was so good-i added lots of veggies and some chao pepper jack cheese ! I definitely think adding the tofu added to flavor and protein and doubling the flax wass necessary for me to get it to hold together . Be sure and let it sit for full 10 minutes.

      Reply
      • Alissa Saenz says

        August 26, 2018 at 8:28 pm

        I'm so glad you enjoyed it!! Thanks Lisa!

        Reply
    18. Josh says

      September 29, 2018 at 11:40 am

      This is delicious! My spouse wants me to prepare it more often. I had a terrible time with the omelet sticking to the pan. I tried cast iron and stainless steel, and had sticking issues in both. I ended up using way more oil that I would have liked to keep the omelet from sticking. I will have to experiment with ways to minimize oil. Thanks for the recipe. It was delicious!

      Reply
      • Alissa Saenz says

        September 30, 2018 at 5:19 pm

        Yay!! I'm glad you enjoyed it! Try turning down the heat a smidge when you cook it - that might help with the sticking. :)

        Reply
    19. Cristina says

      November 20, 2018 at 12:07 pm

      5 stars
      Hi! This looks AMAZING — is it possible to store leftover batter in an airtight container in the fridge? My morning s are busy and it would help to have it ready.

      Reply
      • Alissa Saenz says

        November 20, 2018 at 4:44 pm

        I think that will work! I'd stir it a bit just before cooking to incorporate some air into the batter. I'd love to hear how it works out!

        Reply
        • Cristina says

          November 29, 2018 at 11:30 am

          5 stars
          It worked out beautifully! It took a couple of extra minutes because the batter was cold from the fridge. Other than that, texture and flavor were on point! Thanks for the recipe, we LOVE it.

          Reply
          • Alissa Saenz says

            December 02, 2018 at 10:58 am

            Yay!! Thanks so much for letting me know!

            Reply
    20. Donna Martino says

      December 29, 2018 at 8:47 pm

      5 stars
      This was so delicious! I had some trouble flipping the first one (I need to work on my flipping skills!), so that will be eaten as a scramble. I used mushrooms, onions, red bell pepper, and spinach. My taste buds thank you and I will definitely make this again.

      Reply
      • Alissa Saenz says

        December 30, 2018 at 4:06 pm

        I'm so glad you enjoyed it! And yes! It works great as a scramble - nice save! Thanks so much Donna!

        Reply
    21. Tracey says

      January 19, 2019 at 12:40 pm

      I’ve tried this twice now and all I get is a sticky pile of goop☹️ It tastes great though!

      Reply
    22. Katie says

      January 25, 2021 at 9:22 pm

      5 stars
      My favorite kind of recipe, it feels fancy and decadent but it's actually easy and healthy! Love how versatile it is too, can just add any sauteed veggies we have in the fridge. For an extra treat, I add Miyoko's cream cheese or pub cheese inside.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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