Vegan Omelette
Gram flour and black salt replace egg in this pancake-style vegan omelette.
prep time 5 mins
total time 15 mins
serves 1
Did you know that you can make an omelette alternative with gram flour or besan (chickpea flour)? Chickpea flour is a staple ingredient in Indian cooking, and is often used for a besan chilla (savoury pancake). This savoury pancake is a great alternative for those who are not eating eggs, with the addition of kala namak (black salt) that has an egg-y taste. It really resembles the texture and taste of an omelette! It is also naturally gluten-free. Plus they’re completely soy-free, compared to many egg alternatives for vegans or those following a plant based diet. This recipe is also high in protein from the chickpeas! Nutty in taste, and super nutritious!
All you’ll need is:
30g chickpea flour (gram or besan)
75ml water
1 tbsp nutritional yeast or vegan cheese (optional)
1/4 tsp black salt (kala namak)
Black pepper
2 tbsp olive oil
Handful of vegetables, chopped (I opted for spinach)
Sprinkle of crushed chillies (optional)
Sprinkle of chopped fresh herbs (optional, any you have available)
In a bowl mix together the chickpea flour, nutritional yeast, black salt, and black pepper. Gradually whisk in the water until a smooth consistency to create an omelette/pancake mix. The nutritional yeast and chickpea flour add lots of protein and vitamins to replace the eggs in a usual omelette.
Heat up some olive oil in a pan over medium heat and pour in the mixture. Slant the frying pan to distribute the mixture across the pan evenly. You’ll be able to tell when it is ready on one side, when bubbles start to appear and the edges come up with a spatula without sticking.
When it reaches this point, add in your veggies (you can also add them into the mixture if chopped really finely, or before adding the mixture to the pan to fry first) and vegan cheese if using.
My favourite toppings are spinach or tomatoes, so I add this in to wilt or soften, along with some vegan cheese, and fold over the other half of the omelette when golden brown. Serve with an addition of parsley, chilli flakes and an extra topping of black salt (the flavour tends to dissipate a little when cooking, so adding extra at the end really adds to the egg-flavour).
INGREDIENTS
30g gram flour
75ml water
1 tbsp nutritional yeast
1/4 tsp black salt (kala namak)
Black pepper
2 tbsp olive oil
Handful of vegetables, chopped (I used spinach)
Vegan cheese (optional)
Sprinkle of crushed chillies (optional)
Sprinkle of chopped fresh herbs (optional, any you have available)
METHOD
Mix together gram flour, nutritional yeast, black salt, and a grind of black pepper. Gradually whisk in the water until a smooth consistency to create your omelette/pancake mixture.
Heat olive oil to a medium heat in a large frying pan, and then pour in the mixture. If using veggies that aren’t spinach, you can add these into the omelette mixture in the bowl, if finely chopped, and stir through. Or you can add them to the pan before adding the omlette mixture to fry off a little first, and then pour over the omelette mixture.
Fry one side until golden brown (you’ll know it’s done when the edges start to come away and bubbles are forming in the omelette), sprinkle some vegan cheese and spinach (if using) on one half. Flip the other half of the omelette over on top of the side with toppings. Cook for a few minutes more and serve with a sprinkling of parsley.
notes
Vegetables that would work really well are mushrooms, spring onion, peas, spinach, tomato, and peppers. The perfect opportunity to use up what you have in the fridge!
