Description
This vegan omelette recipe offers a delicious and nutritious breakfast option using chickpea flour and vibrant vegetables. It’s a plant-based twist on the classic omelette, infused with turmeric for color and black salt for an authentic egg-like flavor. Ready in just 25 minutes, it’s perfect for a quick and wholesome start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup chickpea flour
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon black salt
- 1/4 teaspoon baking powder
Wet Ingredients
- 1 cup water
Vegetables
- 1/2 cup chopped vegetables (bell peppers, onions, spinach)
Other
- 1 tablespoon olive oil
Instructions
- Prepare the Batter: In a bowl, combine chickpea flour, water, turmeric powder, black salt, and baking powder. Whisk the mixture thoroughly until it forms a smooth, lump-free batter.
- Add Vegetables: Fold the chopped bell peppers, onions, and spinach into the batter evenly, ensuring the vegetables are well distributed.
- Heat the Pan: Place a non-stick pan over medium heat and add the olive oil. Allow it to warm sufficiently but not smoke.
- Cook the First Side: Pour half of the batter into the pan, spreading it out evenly to form a round omelette shape. Cook for 5 to 7 minutes until the edges begin to lift and the bottom turns golden brown.
- Flip and Cook the Other Side: Carefully flip the omelette using a spatula, cooking the second side for 3 to 5 minutes until fully set and cooked through.
- Repeat: Remove the cooked omelette and repeat the cooking process with the remaining batter.
- Serve: Serve the vegan omelettes hot, optionally garnished with fresh herbs or your favorite condiments.
Notes
- You can customize the vegetable mix according to your preference, such as adding mushrooms or tomatoes.
- Black salt is key for the eggy flavor but can be omitted if unavailable.
- Use a non-stick pan for best results and easier flipping.
- Serve with avocado slices or vegan cheese for extra richness.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
