How to Make Chickpea Flour Omelette + Other Ingredient Combinations!

When you start the day off with a good breakfast, I don't overeat during the day. Even though I intermittent fast, I enjoy breakfast foods. And breakfast for dinner is one of my favorites! Regardless of the time of day, a chickpea omelette is always delicious. 

What I love about a vegan chickpea omelette is not only how easy it is to make, but it is also low in calories yet filling!  

HOW TO MAKE THE CHICKPEA "EGG" BATTER FOR THE OMELETTE

Chickpea flour, remarkably,  is made from dried chickpeas. Although I did not make my chickpea flour, it is simple. First, all you need is dried chickpeas and a food processor. Then, you grind the dried chickpeas until they form flour. 

I buy chickpea flour often since I use it for baking and a binder when cooking. Also, it is an excellent thickener when making sauces and gravy. And, the fact that chickpea flour is gluten-free is an even better reason to cook with it. 

To make chickpea omelette recipe batter, you need very few ingredients:

• Chickpea flour
• Water
• Vegetable broth
• Nutritional yeast
• Garlic powder
• Onion powder

Not only do you need very few ingredients, but it also takes minutes to whisk the ingredients together. 

POSSIBLE VEGETABLE AND OTHER INGREDIENT COMBINATIONS

Because I love my veggies, I diced onions, mushrooms, red bell peppers, zucchini, and yellow summer squash. Any vegetables, however, work well in a vegan chickpea omelette. As usual, I also used one of my favorite hot sauces.

Try a vegetable chopper if you are looking for a quick and easy way to chop your veggies. It's my favorite kitchen tool!

Other ingredients you can add to your omelette:

• Jalapenos
• Tomatoes
• Vegan cheese
• Nacho Cheese Sauce
• Green pepper
• Pico de Gallo
• Herbs like basil, parsley, dill, or rosemary

Furthermore, you can also flavor your batter with spices such as cayenne pepper, chili powder, or any of your favorite flavors. 

TWO DIFFERENT WAYS TO MAKE A CHICKPEA OMELETTE 

So, since this was my first chickpea omelet rodeo, I learned a lot along the way. The first thing I discovered it you must have a GREAT non-stick pan. Otherwise, the chickpea batter will stick to the pan. 

Next, you have two choices when making the omelette. One way is to saute the vegetables first and then mix them into the batter before cooking the omelette. Or, you can saute the vegetables and put them inside the fold. Both ways worked perfectly well; however, it is a personal preference. 

Here, the vegetables are added to the batter and mixed before pouring it into the pan. 

The sauteed vegetables are added to the omelette before folding it over in this picture.

Another helpful trick is to cook it low and slow. Because the batter is thin, slow, and steady wins the race. 

If you plan to add vegan cheese, you should do so before flipping the side of the omelette over. When the omelette is brown, I like to flip both sides toward the middle to make an envelope. This tip, for instance, keeps all your veggies and other ingredients inside the omelette. 

So the next time you want to skip breakfast, don't! Instead, make a quick and easy chickpea omelette stuffed with your favorite veggies. And if you love breakfast, don't forget, you can always have breakfast for dinner! Breakfast for dinner makes my world go round! 

FAQ

DO YOU LOVE BREAKFAST? GIVE THESE BREAKFAST RECIPES A TRY!

• Chia Seed Pudding
• Vegan Breakfast Burrito
• Vegan Breakfast Tacos
• Vegan Breakfast Casserole
• Vegan Breakfast Potatoes
• Southwestern Tofu Scramble
• Veggie Tofu Scramble
• Yummy Vegan Banana French Toast
• Vegan Cream Cheese
• Vegan Jackfruit Benedict with Spicy Chipotle Cashew Cream
• Vegan Veggie Benedict with Cashew Hollandaise
• JUST Egg Review
• Potato Hash

And, if you like it spicy...don't forget the hot sauce! 🙂 

Yield: 2 servings

Chickpea Omelette

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Try a chickpea omelette for breakfast! this morning or have breakfast for dinner! This quick and easy breakfast is a fabulous way to start the day. Made with chickpea flour and your favorite vegetables, you will love this vegan omelette, made to order.

Print

Ingredients

Chickpea Omelette Batter

• 1 cup chickpea flour
• 1/2 cup organic vegetables broth
• 1/2 cup unsweetened, unflavored plant milk (or water) (I used almond milk)
• 2 Tablespoons Nutritional Yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper

Vegetables

• 1/2 cup red bell pepper, diced
• 8 ounces button mushrooms, sliced thin
• 1/3 cup white onions, diced
• 1/4 cup zucchini diced
• 1/4 cup yellow summer squash, diced

Optional Ingredients

• Vegan cheese or Skinny Oil-free Nacho Cheese Sauce
• Pico de gallo 
• Vegan coconut bacon

Instructions

CHICKPEA OMELETTE BATTER

1. In a large measuring cup or small bowl, add all ingredients.
2. Whisk together until smooth.
3. Set chickpea omelette batter aside.

SAUTEED VEGETABLES

1. In a medium-sized non-stick pan, saute vegetables.
2. I use vegetable broth to prevent the vegetables from sticking.

COOKING CHICKPEA OMELETTE

1. It would be best if you used a quality non-stick pan, or it will stick.
2. Heat skillet to medium-low BEFORE pouring the batter into the pan.
3. You can either mix the vegetables into the batter or cook the omelette and add the vegetables before you fold over.
4. Loosen the omelette with a spatula, and look underneath. When it begins to get brown, you are ready to add your veggies (if you are adding them after.
5. To keep everything inside the omelette, I fold both sides into the middle, forming an envelope.
6. If you are using vegan cheese, put the vegan cheese before you fold the sides in.
7. Add hot sauce and chopped parsley if you like. I love it hot!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan

Nutrition Information

Yield

2 servings

Serving Size

1
Amount Per Serving Calories 300Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 12mgSodium 480mgCarbohydrates 71gFiber 18gSugar 8gProtein 37g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me