Vegan Omelette
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.
I eat this most mornings for breakfast as I love it so much (with a few chopped mushrooms thrown in there). It is also naturally gluten free and soy free and high in protein.
Why I Love This Recipe
As someone who loves savoury breakfasts but doesn’t always have loads of time in the morning, this is one of my go-to meals. It takes less than 10 minutes to make, and you can customise it depending on what you have in the fridge. Sometimes I’ll add mushrooms, spinach, or vegan cheese. Other days I’ll serve it simply with avocado and chilli flakes.
It’s also great for lunch or a light dinner when you’re craving something comforting but quick. You can batch the dry ingredients ahead of time so that all you have to do is add water and cook—ideal for busy weekdays.
Tips for the Perfect Vegan Omelette
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Use a non-stick pan: This makes flipping easier and prevents sticking without needing much oil.
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Low and slow: Cooking on a slightly lower heat ensures the omelette cooks through without burning.
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Let the batter sit: If you have time, letting the batter rest for 5–10 minutes can improve the texture.
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Don’t overload it: If adding vegetables to the batter, keep them finely chopped and minimal to avoid breaking the omelette when flipping.
Topping Ideas
Topping IdeasYou can serve your vegan omelette with absolutely anything but some of my favourites are:
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Avocado and chilli flakes
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Sautéed mushrooms and spinach
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Vegan cheese and tomato
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Hummus and roasted peppers
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Fresh herbs and lemon juice
For your omelette you’ll need:
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Chickpea flour (gram or besan)
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Water
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Nutritional yeast or vegan cheese (optional)
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Black salt (kala namak)
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Black pepper
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Olive oil
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Handful of vegetables (my fave is mushrooms, tomatoes or spring onions)
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Crushed chillies, chopped fresh herbs (optional for topping)
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.
If adding in chopped vegetables, throw them in here, or add them later in the middle of the omelette. My go-to is chopped mushrooms and I always stir them into my omelette mix before pouring in the pan. My husband’s favourite is red pepper and tomato, and he adds them in the middle of the omelette when cooking in the pan.
Preheat some olive oil in a pan over medium to high heat before pouring in the omelette mix. Slant the frying pan to distribute the mixture across the pan evenly. Fry for five minutes on one side. Bubbles will start to appear and the edges will come up with a spatula without sticking.
My favourite way to cook my omelette is to just fold the omelette in half now, for a more gooey middle. But you can flip the whole omelette over to cook the other side for a couple more minutes, then add in your veg if you didn’t earlier, and fold, for something more cooked through (this is how my husband does it). It’s all personal preference (maybe go off how you like eggs!).
You can also grate some vegan cheese inside the omelette too if you like, and serve up with some fresh herbs, chilli flakes or extra black salt.
Storage and Meal Prep
Storage and Meal PrepThe batter is best used fresh, but you can mix the dry ingredients in a jar to keep on hand. Just add water when you’re ready to cook. Cooked omelettes don’t store particularly well for long, but they can be kept in the fridge for up to 2 days and reheated in a pan or microwave.
Want some vegan breakfast ideas?
- Chocolate, Raspberry & Lemon Overnight Oats
- Spicy Tofu Breakfast Wrap
- Chocolate Orange Oats
- Tofu Breakfast Tacos
Did you make this vegan omelette recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
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Vegan Omelette
Ingredients
- 30 g chickpea flour (gram or besan)
- 75 ml water
- 1/4 tsp black salt (kala namak)
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp black pepper
- handful of vegetables (finely chopped (mushrooms, spinach, tomatoes))
- 1 sprinkle fresh herbs (chopped (optional))
- 1 handful crushed chillies (optional)
- Optional Vegan cheese (grated)
Instructions
- 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.
- You can add your veggies now into the omelette mixture, and stir through (or if you prefer, you can add them later in the middle of the omelette).
- Heat the olive oil to a medium heat in a frying pan, and then pour in the mixture. Slant the pan to disribute the mix evenly acoss the pan.
- Fry for approximately 5 minutes. You’ll know it’s done when the edges start to come away and bubbles are forming in the omelette.
- My favourite way to cook my omelette is to fold the omelette in half now, for a more gooey middle. But you can flip the whole omelette over to cook the other side for a couple more minutes, then add in your veg in the middle if you didn't earlier, and fold, for something more cooked through.You can also grate some vegan cheese at this stage too if you like.
- Serve hot, with some fresh herbs, chilli and extra black salt if you like.
Video
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!
- Try cooking this omelette the two different ways I've suggested to see which you prefer.
Nutrition
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20 comments
Stephanie
This is such a great recipe, I understand why you’re so obesessed with them now! My boyfriend who loves eggs really enjoyed this alternative. Thank you 🙂
Madeleine OliviaAuthor
Aww this makes me so happy your boyfriend loved it too! You’re so welcome!
Kyra
My toddler and I love this recipe for breakfast or a snack. I’ve been making it with defrosted mixed veggies (carrots, peppers, onions, broccoli) and it works very well. Thank you for your recipes ❤️
Stacy
Hi there – I tried to make this today, and somehow mine just doesn’t look as lovely as yours. It didn’t pour out as a “thinner” batter, but more chunky, and stuck to the pan. I’m not giving up bc I love the flavor (my texture had to turn into a scramble) but wondering if it might be b/c I’m using “homemade” chickpea flour. The onion/tomato combo was amazing. I added some pea shoots and vegan cheese at the end. I may need a better pan as well. Also, I’m from Michigan in the U.S., and see your Ohio State shirt and wondered how you connect to that…!
Olivia
This is soooo yummy! I’m new to using chickpea flour in cooking and this will for sure become a staple for breakfast. I added mushrooms, black olives, and green onion. Topped with pico de gallo and shredded cheese 👩🍳🤌
Jess
Omg!! This taste so amazing! My new favorite comfort food!! I’m so shocked in a good way it taste just like eggs. Going to make this all the time!!
Madeleine OliviaAuthor
I’m so glad you’ve enjoyed this recipe Jess!
Kelly
I love the flavour! Mine came out gluey however. I’m going to try again tomorrow in a bigger pan so it spreads thinner. Either way it’s fantastic and simple.
Madeleine OliviaAuthor
Make sure to give it time to cook fully all the way through. I cook mine for around 5-7 minutes.
Emily
Super easy
Madeleine OliviaAuthor
Thanks Emily!
Addam
This omelette is just delicious. I’ve made it several times now, and I love it.
Jo
Tasty and quick! Great savoury breakfast.
Joanne
Seriously easy and delicious
Alex
Loved this, added my own touch by adding chilli and garlic but it came out beautifully
Helene
Just had this for breakfast. I was so nice. I’m used to chickpea flour omelettes as I’ve had them in the past but I think yours was the best recipe! Thank you for sharing.
Madeleine
So glad you enjoyed these Helene – it’s one of my favourite vegan breakfasts! x
Heidi
This was really a delicious omelette. I used the blender as I made 10 times the recipe and there were chunks of chickpea flour when I made it with the whisk. I precooked the sliced mushrooms in olive oil and salt and added them to the omelette after I flipped it.
Maz
I’d almost given up with chickpeas omelettes, but then I found your recipe and it’s worked perfectly!!
I added black beans, sweetcorn, spinach and mushrooms
I find the chickpea flour taste quite overwhelming – do you have any recommendations of how to mask that taste?
Thankyou
Jo
Brilliant recipe, i just made it plain without veggies and had a side salad with it as a quick working lunch but i’ll try one with veggies in too. So delicious and the proportions are spot on – i’ve always struggled getting the chickpea flour to water ratio right. Thank you!