Vegan chickpea omelette. Revamp your breakfast menu and add this eggless omelette to your diet. Easy, healthy and made in few minutes, it’s guaranteed to keep you full until lunch.
It looks like an omelette, tastes like an omelette (well... almost...), but it doesn’t contain eggs or egg products. Can you solve the riddle? Oh yes, it’s a vegetarian or vegan omelette minus egg. Sounds pretty genius, right?
Here’s an amazing idea to start your day healthy but the eggless way. This vegan chickpea omelette is made with besan or gram flour. Basically, this flour comes from ground chickpeas which actually adds up to the nutritional value of this omelette. Healthy eating doesn’t need to be complicated, right?
Start the recipe with good quality gram flour and ground turmeric. Add enough water to make smooth batter. Make sure the batter is lump-free to create the best vegan omelette. Now, you’ll need to add in a few chopped veggies including onions, tomatoes, green chilies and coriander leaves. Give it a quick stir.
Next up, let’s make the omelet. Add ¾ cup batter to a lightly oiled heated frying pan. Wait until the batter sets and then flip it over to cook the other side. Once done, transfer it to a serving plate. I like to garnish it with more chopped onions, tomatoes and coriander leaves.
To create the best vegan chickpea omelette, you’ll need the right consistency of batter, and remember to make them as thin as possible.
Vegan Chickpea Omelette | Eggless Omelette (Omelet)
Ingredients
- 1 cup gram flour or besan
- ¼ teaspoon ground turmeric
- ½ cup water
- 2 tablespoons chopped onions
- 2 tablespoons chopped tomatoes
- 1 tablespoon chopped coriander cilantro leaves
- 1 teaspoon chopped green chilies
- Oil to make omelet
- Salt to taste
Instructions
- Place gram flour and ground turmeric in a large bowl. Season with salt. Pour water. Whisk until smooth.
- Add onions, tomatoes, green chilies and coriander (cilantro) leaves. Stir to combine.
- Heat a little oil in a small frying pan over medium heat.
- Add ¾ cup batter and spread it on the pan to create a thin omelette. Cook for 3-4 minutes.
- Drizzle a teaspoon of oil on top.
- When one side is browned, flip and cook the other side.
- Transfer to a serving plate.
- Top with more chopped onions, tomatoes and coriander (cilantro) leaves if you like.
- Repeat with the remaining batter.
Notes
Nutrition
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