These delicious vegan omelets, so light and fluffy, are my go-to breakfast. They are loaded with tons of vegan protein and I usually serve them up with a healthy vegetable filling that comes together quickly. I have an Indian besan chilla recipe on the blog that is a nice stand-in for an omelet, but it doesn’t really taste like one and it has a very different texture. And although I never really loved the flavor of eggs, I do miss the texture of a well-made, fluffy omelet that’s soft and creamy inside. This vegan omelet hits that target spot on, and it tastes amazing - way better than eggs do.
The vegan omelet
An omelet doesn’t have to be made with eggs, and as proof I present this delicious vegan omelet recipe! It comes together in just as much time as it would take to crack a few eggs, whisk them up, and pour them into a pan. But across the pond from the Brits, Americans simplified that spelling to a much more manageable “omelet,” with nothing lost in pronunciation. Quel génie! So here’s the takeaway: an omelet, by either spelling, is the same dish. An easy, delicious food that’s very likely one of the most popular breakfasts around the world, at restaurants and in homes. Only, it’s made with eggs. This vegan omelet recipe uses two key ingredients: tofu and chickpea flour. The tofu provides protein and a very creamy, egg-like texture and fluffiness. It also tones down the chickpea flavor. The chickpea flour, also loaded with protein and heart-healthy fiber, helps bind the omelet without any need for starches like potato starch, corn starch or rice flour. It adds a nice yellow hue, without the need to add ingredients that don’t belong here, like turmeric. This is a simple recipe and the batter comes together in a blender: toss all the ingredients in and then pour out the omelets directly in a pan. This vegan omelet recipe is gluten-free and nut-free. It has 27 grams grams of protein and eight grams of fiber in one serving, making it one of the most satisfying breakfasts you can have.
How to make vegan omelet
Make the filling
Make the omelet
More filling ideas
Sauteed onions, cherry tomatoes and zucchini with fresh herbs. You can use other vegetables, including sauteed cauliflower or broccoli or greens like spinach, kale, watercress and arugula. Stuff with a fresh tomato-onion salsa or with a spicy salsa verde. Layer in avocado slices. If you like cheese in your omelet, add a few shreds of vegan cheese to the omelet along with or instead of the vegetable filling. For an even more protein-rich omelet, saute some vegan meat substitute with the veggies, including vegan sausage, vegan ground beef or vegan bacon. If you’ve never had a masala omelet, a popular offering in Indian restaurants, you can make one by adding finely chopped onions, green chilli peppers, turmeric, a smidge of ginger garlic paste and finely chopped cilantro to the omelet batter after you’ve mixed it up (don’t blend them into the batter). You can also add finely chopped tomatoes and greens to the masala omelet.
To flip or not to flip an omelet
A purist would not flip an omelet, but that doesn’t mean you can’t because there are no rules when it comes to cooking in your kitchen (besides, you rebel, you already broke a cardinal rule by skipping the eggs, didn’t you? 😉 ). If you feel more comfortable flipping the omelet and cooking both sides, just do it but be careful not to break it apart. Use a thin spatula to gently loosen the omelet from the pan, then carefully and quickly flip it (do this before adding the filling). Check to get new recipe updates by email.
Storing the omelet
Cooked vegan omelets should be eaten right away. If it is a few minutes before you can get to it, warm it in the microwave but don’t keep the omelet standing around for hours. You can store the batter in the fridge for up to two days, but it is not preferred because the texture of the batter will change.
More savory vegan egg recipes
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