Chickpea Omelet

Chickpea Omelet

Say hello to your new favourite classic breakfast recipe. This ridiculously easy vegan omelet! The chickpea flour omelet batter comes together in a blender in less than 5 minutes, and they only take a few minutes to cook for a quick, customizable, egg-free breakfast. Regular omelets are so easy to make – just crack a few eggs, whisk and cook. Some vegan omelet recipes, however, can be a bit more time consuming and require 15+ ingredients. This recipe is just as quick and easy as the real thing. Although it doesn't taste exactly like eggs (not an easy feat!), it makes for a delicious vegan breakfast.
Print Recipe
KeywordChickpea Flour
Servings4 Servings


  • Omelets
  • 1 Cup Chickpea Flour Garbanzo Bean Flour
  • 1 ¼ Cup Oat Milk or other dairy-free milk
  • 2 Tablespoon Nutritional Yeast
  • ¾ Teaspoon Salt
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Black Pepper
  • ¼ Teaspoon Onion Powder
  • ¼ Teaspoon Garlic Powder
  • ⅛-¼ Teaspoon Turmeric
  • Filling
  • 2 Tablespoons Vegan Butter or Coconut Oil
  • 1 Cup Thinly sliced Mushrooms
  • 1 Cup Spinach or Kale - chopped
  • 2 Tablespoons Fresh Parsley - chopped
  • Salt And Pepper to Taste
  • Vegan Parmesan or Mozzarella
  • Avocado


  • Omelets
  • Add all omelet ingredients to a blender and blend until completely smooth.
  • Filling
  • To make filling, add butter to a sauté pan over a medium heat.
  • Add the mushrooms and increase heat to medium high, stirring frequently until cooked.
  • Reduce the heat to medium and add the spinach and parsley. Season to taste with salt and pepper.
  • Place a separate 20 cm pan on a plate on the stove – over a medium heat.
  • Add a dollop of coconut oil to the pan to grease.
  • Once hot, add just enough omelet batter to cover the pan in a thin, even layer.
  • Cook for 4-5 minutes, until the top of the omelet looks mostly dry.
  • You can use a spatula to take a peek at the bottom of the omelet – it's ready when it's slightly golden brown (see photos for visual guide).
  • Add toppings to the omelet, top with cheese, avocado, etc, fold and transfer to a plate using a flexible spatula.
  • Enjoy hot!


Depending on the thickness of the omelet/how long it's cooked for, it may crack when folded. To avoid this, we recommend using a very thin layer of batter and letting it cook until the bottom is golden brown.
Serving Size: 1 Omelet Calories: 384 Sugar: 5.3 g Sodium: 1411.5 mg Fat: 24.6 g Saturated Fat: 9.1 g Trans Fat: 0 g Carbohydrates: 33.9 g Fiber: 7.9 g Protein: 9.1 g Cholesterol: 0 mg


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.