This omelet is made from beans! That's right — it's totally vegan! Chickpea flour whips up to make the batter for this vegan omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.
- ¾ cup chickpea flour
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons cornstarch
- ¼ teaspoon kala namak, or use regular table salt
- ¼ teaspoon ground turmeric (optional, for color)
- ¼ teaspoon baking powder
- ¾ cup cold water
- 1 tablespoon vegan butter
- Black pepper, to taste
- Fillings of choice (Note 1)
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In a medium bowl, whisk together the chickpea flour, nutritional yeast, cornstarch, kala namak, turmeric, and baking powder.
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Whisk in the water until the batter is smooth.
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Let the batter sit for 10 minutes.
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Place a medium nonstick skillet over medium heat. Add half of the butter. Swirl the butter as it melts to evenly coat the bottom of the skillet.
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Once the butter is lightly sizzling, pour half of the batter into the skillet.
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Cook the omelet for about 4 minutes, until it feels set around the edges and bubbles appear in the center.
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Carefully flip the omlet (Note 2). Cook it for about 2 minutes on the opposite side, until set.
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Arrange half of the toppings over half of the omelet. Fold the omelet over the toppings, and optionally let it cook for a few more minutes to heat the toppings.
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Transfer the omelet to a plate and sprinkle it with black pepper.
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Repeat the cooking process using the other half of the vegan butter, batter, and toppings.
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Serve.
- Use what you like! Try shredded vegan cheese, homemade cashew cream cheese, sautéed vegetables such as spinach, mushrooms, asparagus, onions, and peppers, salsa, hot sauce, or ketchup.
- It's a good idea to test the omelet to ensure it's ready to be flipped. Try to gently lift half of it with a spatula before going all in and flipping the whole thing.