Omelette aux Pois Chiches, or Chickpea Omelette, is the best invention for a vegan breakfast since Nicecream! An egg-free version, that tastes surprisingly similar to egg omelets with tons of protein!
Vegan | Gluten-free | Soy-free
Keeping up with this month’s theme (protein), today we have Omelette aux Pois Chiches, the vegan version of Omelette du Fromage. Lol.
This chickpea omelet with spinach, onions & bell peppers is officially my new favorite homemade brunch, that I think I’ll be enjoying probably all month long. This recipe is simple to make and you can add all of your favorite veggies like mushrooms, peppers, spinach, or onions, tomatoes & green onions.
Chickpea flour has proven to be rich in protein, iron & fiber, and also to be the perfect flour in terms of texture & taste. It’s also extremely versatile and you can add whatever seasoning or herbs you want into the batter. And for added nutritional value, try filling these up with these veggies:
- Onions
- Bell peppers
- Spinach
- Mushrooms
- Tomatoes
- Green onions
- Vegan cheese
- Cilantro Sauce by Good Foods
- Vegan Cheese, like this one by VioLife
What else can I do with chickpea flour? Try adding chickpea flour to various recipes that call for regular flour, like in my Jackfruit Chicharrones. It’s gluten-free, vegan and nutrient-packed; and you can change it up by changing any seasoning.
Notes:
- A nonstick pan works best for this recipe.
- When flipping the omelet, loosen up the bottom with a spatula before so it doesn’t stick and break.
- You can also mix the dry ingredients ahead of time and keep in in a sealed jar. When you’re ready to make omelets, you just need to liquid and veggies.
- Try every seasoning, except curry powder, it will turn your batter red as soon as it hits the pan. This was my first try at this recipe.
Recipe: Chickpea Omelet
Servings: 2-4
Ingredients
Batter:
- 1 cup chickpea flour
- 1 cup plant-based milk or water
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt & pepper to taste
- Non-stick spray
Veggies (about ¼ cup of veggies per omelet):
- Spinach
- Onions
- Green onions
- Bell peppers
- Mushrooms
Procedure:
- Mix chickpea flour, with all of the ingredients in a bowl (except non-stick spray), and whisk until there are no lumps. You want the texture to be like pancake batter.
- Chop up the veggies you want to add to your omelet.
- Heat up the pan to med-low heat, and spray with nonstick spray
- Pour batter into the hot pan, top with veggies, and cook for about 5 minutes over medium heat until the top of the omelet no longer looks wet.
- Carefully flip the omelet to the other side and cook for 3-5 more minutes until it is no longer soft in the middle.
- When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
- Serve, garnish with tomatoes, minced onion, sliced avocado, greens & your favorite sauce.
- Enjoy!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
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