Description
A delicious and protein-packed vegan mushroom omelette made with chickpea flour and savory sautéed mushrooms. This egg-free, gluten-free breakfast option mimics the texture and flavor of a traditional omelette using wholesome, plant-based ingredients. Perfect for a nourishing start to your day and customizable with your favorite vegetables or vegan cheese.
Ingredients
Scale
Omelette Batter
- 1/2 cup chickpea flour (also called besan or gram flour)
- 1/4 teaspoon baking powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon black salt (kala namak)
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1 teaspoon olive oil
Filling
- 1/2 cup mushrooms, sliced
- 1/4 cup red onion, diced
- 1 tablespoon fresh parsley, chopped
- Optional: vegan cheese, shredded
- Olive oil for cooking
Instructions
- Prepare the Chickpea Batter: In a small bowl, whisk together chickpea flour, baking powder, turmeric, black salt, black pepper, water, and 1 teaspoon olive oil until the batter is smooth and lump-free. Set aside to rest while preparing the filling to allow the ingredients to combine fully.
- Sauté the Filling: Heat a skillet over medium heat and add a small amount of olive oil. Sauté the sliced mushrooms and diced red onion for 4 to 5 minutes, stirring occasionally, until the vegetables are soft and starting to brown. Stir in the chopped parsley, then remove the skillet from heat.
- Cook the Omelette Base: Wipe the skillet clean to avoid burning and lightly coat with olive oil. Pour in the chickpea batter and spread it evenly into a circular shape, resembling a pancake. Cook over medium heat for 3 to 4 minutes, until the edges look dry and the bottom surface turns a golden brown color.
- Add Filling and Fold: Spoon the mushroom and onion mixture onto one half of the omelette base. If desired, sprinkle vegan cheese on top of the filling. Carefully fold the other half of the omelette over the filling to create a semi-circle. Cook for an additional 2 minutes to heat through and melt the cheese if used.
- Serve: Slide the omelette onto a plate and garnish with extra fresh parsley or a pinch of black salt to enhance the eggy flavor. Serve warm alongside toast or avocado for a complete plant-based breakfast.
Notes
- Black salt (kala namak) adds an ‘eggy’ flavor, but you can substitute regular salt if unavailable.
- Feel free to add other vegetables such as spinach, bell peppers, or tomatoes to customize your omelette.
- Serve with toast or avocado slices to create a satisfying and balanced meal.
- Use a non-stick skillet and moderate heat to prevent sticking and burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 omelette
- Calories: 220
- Sugar: 3g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
