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5 from 11 votes
Veggie-Stuffed Vegan Omelet on a Plate with Coffee and Napkin in the Background
Veggie-Stuffed Vegan Omelet
Prep Time
15 mins
Cook Time
15 mins
Resting time
10 mins
Total Time
40 mins

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
Servings: 2
Calories: 360 kcal
Author: Alissa
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)
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.