Vegan Omelette

Calling this a vegan omelette is a misnomer as omelettes are primarily made with eggs. However, this tasty creation can be made as a substitute for egg omelettes. It is a very nutritious all in one meal option for breakfast or a quick meal for any other time of the day. The wholesome ingredients are not only nutritious but filling as well which make it a perfect option for breakfast. It is high in protein, low in fat with zero cholesterol, really a much healthier option than egg omelettes.

It is also gluten free and soy free if you are cooking for someone with allergies!

In this cruelty free option, you whisk all the ingredients together and pour it into a non stick frying pan, cook on one side and flip. The consistency is fluffy and light just as you would expect from an egg based omelette.

The main ingredient is Besan or chick pea flour. Besan is very flavourful on it’s own. In my experience it pairs well with tomatoes and onions but I always encourage you to get creative and try your own favourite vegetables.

Despite it’s strong, unique flavour, the besan does not overpower this dish but mixes perfectly with the veggies to create a flavour that is greater than the sum of it’s parts and I recommend you try it at least once.

The edges have firmed up and it’s time to flip! 

* It’s important to use a proper non stick pan and spatula to create the perfect omelette. Using a pan that is not non-stick can cause the omelette to stick and break apart. In that case, make a scramble! 😉 It will taste just as great!



1/2 cup besan

salt to taste

1 teaspoon baking powder

1 tablespoon nutritional yeast

1/4 teaspoon garam masala

chilli powder to taste

1/4 teaspoon ground coriander

1/4 cup water

1 tomato diced

1 tablespoon of diced onion

1 tablespoon diced bell pepper

1 teaspoon finely minced pimento

1/4 tablespoon vegetable oil



  1. Whisk together the besan, salt, baking powder, nutritional yeast, garam masala, chilli powder and ground coriander.
  2. Add water and whisk until you have the consistency of a runny batter. Let the mixture rest for 10 minutes.
  3. Heat a non stick pan with 1/4 tablespoon of oil.
  4. Stir mixture well and pour into pan.
  5. Sprinkle the vegetables evenly on top. ( Tomatoes, onion, bell pepper and pimento)
  6. After about a minute the omelette will start to firm up, test the ends by sliding a spatula under the omelet and flip it once it’s firm.
  7. Cook the other side for about a minute and transfer to a plate.
  8. Serve hot.

    The finished product has slightly charred vegetables that add unbelievable flavour!

    I love hearing from you, so leave a comment, suggestion or request!:)


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