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Veggie-Stuffed Vegan Omelet

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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 1/4 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.

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Veggie-Stuffed Vegan Omelet on a Plate with Coffee and Napkin in the Background
5 from 10 votes
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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
Keyword chickpea flour, vegan omelet
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

  • 1/2 cup chickpea flour
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon ground flaxseed
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kala namak, or to taste
  • 3/4 cup water
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon vegetable oil

For the Veggie Filling

  • 1 teaspoon vegetable oil
  • 1/2 medium onion, sliced and separated into strips
  • 1/2 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)

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*
Total Fat 14.4g 22%
Saturated Fat 1.3g 7%
Sodium 508mg 21%
Potassium 1002mg 29%
Total Carbohydrates 41.9g 14%
Dietary Fiber 10.9g 44%
Sugars 8.7g
Protein 18.1g 36%
Calcium 7%
Iron 35%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

    • 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

  4. 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


  7. 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


  8. 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

  9. 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


  12. 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


  13. 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

    • 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


  17. 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

  18. 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


  19. 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


  20. 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

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