Chickpea Omelette (The Best Vegan Omelette)
This chickpea omelette is the best invention for a vegan breakfast since sliced bread! It’s vegan, gluten-free, soy-free, and of course, egg-free, yet tastes surprisingly similar to egg omelettes! If you haven’t cooked with chickpea flour yet, you have to try this recipe! It cooks up like magic!
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These vegan omelets are incredibly easy to make and you can add any of your favorite ingredients like mushrooms, peppers, spinach, or onions. Fold in some vegan cheese, baby spinach, and mushrooms and you will have an unbelievable vegan chickpea omelet!
Since I first published this recipe in July 2018, I have had over 100 five-star ratings and thousands of rave reviews on Pinterest, Facebook, and Instagram! This is a family favorite that I have personally made hundreds of times! I promise you’ll love this recipe!
Why chickpea omelets are great
- They are vegan, gluten-free, soy-free, and nut-free!
- They’re a delicious high-protein breakfast that will keep you full all morning.
- You can add veggies that you like to suit your taste!
- Mix the dry ingredients ahead of time to have easy, ready-to-make omelets anytime.
- They work great for camping and backpacking too! Just bring dry mix along and add water!
I was looking for an eggless omelet recipe because my daughter has recently developed a food allergy to eggs. She really misses not having eggs for breakfast so I did a search online and found your recipe. I had all the ingredients so I figured I might as well give it a shot. So glad I did. My daughter enjoyed it and it’s nice to have an alternative for her now. Whether you’re vegan or have food allergies…I definitely recommend!
—Kim
Ingredients and substitutions
- Chickpea Flour – aka garbanzo bean flour. When this flour is hydrated and cooked, it has a very similar taste to eggs. You can find it in most large grocery stores in the gluten-free flour section.
- Water – to hydrate the flour.
- Nutritional Yeast – to add an umami flavor. You can leave it out if you don’t have any, but it flavors these egg cups nicely.
- Salt – for flavor. You can use black salt instead for a more egg-like flavor.
- Veggies of Choice – About 1/4 cup (per omelet) of any veggies that you like chopped up into small pieces work well. Some good choices are onions, peppers, mushrooms, broccoli, zucchini, kale, or spinach.
- Vegan Cheese – optional to melt in the middle of your omelet. My melty vegan mozzarella works well in these.
- Vegan “Meats” – You can also add some chopped-up vegan ham, vegan bacon bits, or vegan sausage crumbles, to the batter. They add protein and a lot of flavor.
- Cooking Oil – to fry the omelets so that they don’t stick to the pan. Canola oil or light olive oil works best.
What is chickpea flour?
These vegan omelettes are made from chickpea flour aka garbanzo bean flour. If you have never used chickpea flour before, it’s pretty amazing stuff! It is high in protein and fiber and when rehydrated and cooked, it has an egg-like flavor and texture like nothing else that I’ve found.
I like to use a chickpea egg in baking. It’s the only egg substitute that can replace more than two eggs effectively in baking. It also makes delcious chickpea flour bread and socca (a chickpea flat bread).
Helpful tools
- A Whisk – to stir the batter and make it smooth.
- Frying Pan– a well-seasoned iron skillet or a non-stick frying pan works best.
How to make a vegan omelet
Step 1 – Put chickpea flour, nutritional yeast, and salt, in a medium-sized mixing bowl and give it all a stir.
Step 2 – Add 1/2 of the water and stir well until it forms a smooth paste.
Step 3 – Add the remaining water and stir again until smooth.
Step 4 – Dice up the veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
Step 5 – Add oil to a well-seasoned iron skillet or a non-stick frying pan.
Step 6 – Saute the veggies on medium-low for about 3-5 minutes until they become tender.
Step 7 – Add the sauteed veggies to the chickpea flour batter.
Step 8 – Pour the chickpea flour batter into a hot oiled skillet and cook for about 5 minutes over medium heat until the top of the omelette no longer looks wet.
Step 9 – Carefully flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Loosen up the bottom with a spatula before flipping so it doesn’t stick and break).
Step 10 – Top with cheese and fold over so that the cheese is in the middle. (You can also add baby spinach and/or sauteed mushrooms or other veggies to the middle.)
Add-ins
Add any of the following to your omelettes. The flavor combinations are endless!
- Onions
- Peppers
- Mushrooms
- Broccoli
- Zucchini
- Tomatoes
- Spinach
- Sun-Dried Tomatoes
- Vegan Pesto or Nut-Free Vegan Pesto
- Bacon Bits
- Vegan Ham
- Vegan Sausage
- Melty Vegan Mozzarella Cheese
These vegan omlettes are also delicious when served with salsa, green chile, garlic cilantro sauce, cilantro lime crema, or red chile sauce!
Pro Tips
- Mix the chickpea batter first and set it aside while you prep and cook the veggies. It needs to sit for at least 10 minutes before cooking.
- Use a well-seasoned iron skillet or a non-stick frying pan. It will stick to the pan more than an egg.
- Let the omelette cook over medium heat for about 5 minutes until the top is no longer wet before flipping.
- Cover the frying pan with a lid for a minute or 2 while cooking to help it cook more evenly.
- Saute the veggies first and then add them to the batter. You can cook them and then pour the batter over the veggies in the pan, but I find it sticks more when I do it this way.
- Don’t taste the batter!!! Chickpea flour tastes awful before it’s cooked. Once it is cooked through, it will be delicious!
Make ahead and meal prepping
You can mix up a big batch of the dry ingredients and keep it in a jar in your pantry for up to 3 months. When you are ready to make omelets, just add water and veggies.
You can make up a big batch of the chickpea batter with veggies added in and keep it in the fridge for up to 3 days. Just fry up what you want whenever.
Make the chickpea omelets into vegan egg muffins. Simply bake them into muffin tins and have them ready for grab-and-go snacks!
Make them when camping – See my vegan boil-in-a-bag omelettes for the best vegan camping food idea ever!
Storage and reheating
Refrigerate: Keep any uneaten omelet covered in the fridge for 3 – 5 days.
Freeze: You can keep a cooked omelet in an airtight bag in the freezer for up to 3 months. Reheat them directly from the freezer or place them in the fridge to thaw overnight.
Reheating: Reheat them one at a time in the microwave for about 1-2 minutes or place them in a hot skillet for a few minutes on each side.
More chickpea flour recipes
- Vegan French Toast
- Vegan Eggdrop Soup
- The Best Vegan Pumpkin Pie
- Chickpea Flour Crepes
- Chickpea Tofu
- 45 Chickpea Flour Recipes That Will Amaze You
There are many options for replacing eggs in baking, but chickpea flour even works to substitute many eggs in a recipe and makes an amazing vegan pumpkin pie, vegan brownies, and vegan creme brulee. If you want to replace many eggs in a recipe, chickpea flour egg is the answer.
Chickpea Omelette – Vegan Omelette
Ingredients
- 1/4 cup chickpea flour
- 1/3 cup water
- 1 tablespoon nutritional yeast, (optional)
- 1/4 teaspoon salt, (black salt for a more egg like flavor)
- 1/4 cup vegetables of choice
- 1 tablespoon oil , (for frying)
Equipment
Instructions
- Put chickpea flour, nutritional yeast, and salt in a mixing bowl and give it all a stir.
- Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.
- Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
- Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.
- Remove the veggies and add them to the batter and give the batter another stir.
- Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
- Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Make sure there is no wet batter left in the center).
- Top with cheese and fold over so that the cheese is in the middle. (You can also add a handful of baby spinach to the middle of the omelette and it will wilt with the melting cheese.) You can also add additional sauteed mushrooms or other veggies to the middle if desired.
Notes
- This recipe is for 1 omelette, adjust the number of servings to the number of omelettes that you want to make.
- Be sure to mix the batter first and then set it aside while you are prepping the add-ins. The chickpea batter is best when able to rehydrate for at least 10 minutes.
- Make sure to use a well-oiled pan to avoid sticking.
- Chickpea omelettes tend to stick to the pan, so be sure to use enough oil, allow the omelette to cook until it becomes solid, and loosen it from the bottom of the pan before flipping.
- Cover the frying pan with a lid for a minute or 2 while cooking to help it cook more evenly.
- Raw chickpea flour tastes terrible! Don’t eat it until it’s fully cooked!
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
*Originally posted on 7/26/2018 – Updated on 2/29/2020 and again on 3/24/24 to include updated photos and a video showing how to make the omelettes.
YUM!! Just made this for breakfast. It was delicious; great payoff for low effort! Used tomato, spinach, mushrooms, and a bunch of herbs from my garden.
I double the amount to make a large omelet for two; then folded it once the top looked mostly cooked. Waited a bit and them flipped it. I was a little concerned about it being fully cooked, but patience with reduced heat worked great.
Thank you for a great recipe which is definitely going on the regular rotation!
You’re welcome! I’m so glad that you liked it! It is one of my family’s favorites for sure!
YUM !
My 2yr old son who has severe food allergies LOVED this recipe.I added bell pepper, onion, spinach, mushroom and zucchini. I am glad i found this page and recipie. The flour mixed well and did notnstick.
I’m so happy that your son liked it! 🙂
The taste was good . I made 2 servings and so it was a little think and so I wish I had added more water.. I made my own flour first which was very easy. I will make the omelette again.
I’m glad that you liked it. I wonder if grinding your own flour changed the amount of water needed, but I’m glad you noticed and added more.
Lovely omelette, it’s a great recipe
So glad that you like the recipe, Jill!
I can’t believe I’ve gone without an omelette since 9 years of veganism (I used to eat one every morning). I find the result really satisfying, sustaining and nutritionally well-balanced. Thanks for the recipe!
You’re welcome! I’m so happy that this recipe works for you! 🙂
Simple, quick, delicious and healthy!
Absolutely GREAT! I love your recipe and will be making these omelets and muffins too! Thank you for sharing!
You’re welcome, Chris! So glad that you like the recipe!
This tasted good, but I used my own spice blend. I guess my main complaint is that although it cooked up nice and easy it was very greasy. I wonder if there would be a way to get some good results without all the oil?? Any thoughts?
Yes, you can make it in a non-stick skillet with just a small amount of oil.
Just downloaded this recipe from the website this morning in the UK and made this chickpea Omelette recipe with onions, red peppers, courgettes,- all chopped up really small and sauteed, added in tsp mixed herbs, hand full of fresh parsley, black pepper and lastly sprinkled a small amount of vegan cheese. I cooked a big one for two. After cooking the first side, I flipped half over onto itself. Cooked further and then split in half and continued to cook each one until lovely and brown on both sides. Had with steamed broccolini and green peas, squeezed over with lemon and red chillie flakes. Absolutely fabulous and tasted like an egg omelette, but better. Thank you Monica
Sounds delicious. I’m so glad that you enjoyed it! 🙂
Tried it as written, with mushrooms and cheese, with a big side salad. I tell you, it was devoured!! Out of the park tasty meal for minimum effort. Thankyou for posting your recipes and making me look good.
You’re welcome. Glad that I could make you look good! 🙂
Very good. It also works well as a tamagoyaki
That’s awesome to know. These “omelets” are also known as cheela in parts of India.
Oh my dizzy aunt…… I enjoyed every mouthful. I will certainly make this again. Welcome to my world delicious chickpea omelet. Thank you for sharing this recipe.
You’re welcome Sandra! So happy that you like it! 🙂
I love this recipe. I’ve made it so much the past few months. Came here today to leave you a big kudos to a simple, tasty recipe. My favorite way to have this is with some cooked (frozen) spinach, a little vegan cheese and raw sliced tomatoes and avocado. Drooling right now thinking about it ☺️
I’m so happy that you like the recipe and thank you for leaving a review.
Love it. I get so tired of the same old things for breakfast.
So glad that you like it!
Hello;
I would love to try this, but nowhere does it show, at least on my computer, the amount of ingredients – how much flour, how much yeast, etc. Where can I find this? Thank you.
There is a recipe card at the bottom of the post and just above the comments. You can also click the “jump to the recipe” button at the top of the post and it will take you to the recipe card.
This was so good!!!! My husband and I have been vegans for 7 years and barely did this for the first time! We were always having tofu scrambles but I found soy to be affecting my gut so I cut it out. I have celiac so having a recipe like this is amazing!!! It was really good! We added guac on top with cholula – YAY such a great breakfast! We put zucchini, broccoli, & bell pepper with spices!
I’m so happy that you liked the recipe. It’s such a great one for people who are vegan and gluten free! The add ins are endless, so you will never get bored of it.
Very tasty but sticking to pan was a problem for me as well even tho I followed directions and used non stick pan. Nonetheless, they were good and I will make again!
This recipe is so good! I make these omelettes every week and they come out perfect every time. I will admit, it took me two or three tries to get them right. Mixing the batter and letting it rest for about 10 minutes is the key to a successful omelette! We often put these on toasted bread, douse them with hot sauce and wrap them up for a hearty, take–along breakfast on the train when traveling. Thank you for creating this recipe!
You’re welcome! I’m so happy that you like them. They are a favorite in my house for sure.
Hi, I made this and it was tasty (and better than the last time I tried a chickpea omelette) but the texture inside was a little mushy. What is it supposed to be like? I’d still make again but I’m not sure if I got right.
It shouldn’t be too mushy, try cooking it for another minute or two until the inside is firm.
Monica, i made this omelette recipe and the taste was good, but I could not turn it. It fell apart. I used an iron pan. Did I not let the oil get hot enough or too hot?
Since i throw nothing away, I ate it, but perhaps you can enlighten me, what I did wrong
Thanks, Kerstin
Hi, I gave it 4 stars cause mine didn’t flip and came out ugly but very tasty! Should I turn the heat up?
Make sure to let the batter sit for at least 10 minutes before cooking. Wait until the whole omelet gets little bubbles and starts to dry a little on the top before flipping. They are kind of like pancakes in the sense that it takes a little time to figure out the tempeture and the amount of cooking time. Cooking them either too fast or too slow will also change the result, so it’s hard to say if you should turn the heat up or down.
Mónica, changing to a 5 star after making a second omelette which turned out perfect! I used an iron skillet, that’s the trick! Thx!
This was much better than I expected! I have made it twice now. I added just a bit more water and it seemed to stretch the batter and also gave it a lighter texture. I added onions, green pepper, tomatoes and Daiya cheese. I’ve made if for my mom and a friend and so far it’s a hit! Really flavorful and you wouldn’t know you are eating flour! Thanks for this great recipe. It’s so easy to make and so delicious!
I’m so happy that you like the recipe! 🙂
Thank you for the recipe! Great for on-the-go quick breakfast💚
You’re welcome! So happy that you like it! 🙂
Thank you Monica for sharing this wonderful recipe I just made it with Frozen mirepoix and fresh chopped parsley follow your heart vegan cheddar and mozzarella cheese. This was the most delicious food I have ever tasted with chickpea flour. You are such a fantastic teacher and instructor. I have have learned so much from you . I now know why the chickpea recipes didn’t come out well because of the lack od knowledge of the 10 min sitting to absorb the water what a difference. Bless you for all you do as I am a new whole food vegan
Mary Christmas to you and your family . I will be making more of your creations in the new year. You made my day with this for my Christmas brunch.
I’m so happy to hear that it came out well for you! Merry Christmas!
In recipe for one omelette, how much Nooch please?
Can shaker jar or even food processor be used to mix the batter? Can it be over mixed?
Thank you so much!
The recipe makes 1 large omelet as written, so you will add 1 tablespoon of nooch. You can make it in a shaker jar or blender. No, you can’t over mix it, you can undermix it, so be sure to get all the clumps out of it before cooking. Enjoy!
yummmm !!! I added mushrooms, rocket and cheese and it was perfect omelette goodness. Thank you xx
I’m so happy that you liked it! 🙂
This is a fantastic alternative to what I was eating. I can now stop the store bought alternative loaded with sodium. Thank you and keep these great recipes coming!
I’m so happy that you liked the recipe! 🙂
This was just what I needed! I love a tofu scramble, tofu quiche and as such have tried omelettes with a tofu element- they were a disaster!
This recipe made amazing omelettes, which I have been missing. However I did add a 1/4tbsp of garlic powder and turmeric and omitted the kala namak because I think it is truly hideous!
Thank you for a recipe that delivered! Yum!
In theory the vegan omelets made with tofu should work, but I find that the chickpea flour omelets are much better. Glad that you liked the recipe!
Sounds yummy, I bet it will be good with some onions, peppers, mushrooms!
It is! I hope that you enjoy this recipe as much as we do!
I am not able to do Garbanzo Beans. Is there a substitute flour?
Thank you.
You can use mung bean flour instead of garbanzo bean flour. Enjoy!
I’ve been looking at this recipe for some time, but never had time in the morning. So I made an omelet for dinner and it was just great! Even better, it was a completely new taste! How much fun is this vegan adventure, trying out new recipes that are yummy, healthy, economical, and will save the world??
I made up a batch of the dry ingredients but how much of it do I need for one serving? A heaping quarter cup?
The possible variations are endless, which I can’t wait to try. Thank you!
I’m so glad that you liked it! Yes, you will need a very full 1/4 cup of the dry mixed with 1/3 cup of water for 1 omelet. Enjoy!
I made a vegan burger/tosta with the omelet. Added green chilly, onion, turmeric, and capsicum in the batch. It tasted heavenly with cucumber, raw red onion, a leaf of salad and the coctail dressing! Thanks for sharing this versatile recipe!
Sounds delicious! 🙂
Love these!
Have made these a few times now. Big hit in our house! Thank you for sharing this recipe ❤
You’re welcome! So happy you all like it. 🙂
Well, this was very nice, I was most pleased with the result. Thank you for the recipe.
You’re welcome! So glad that you liked it. 🙂
Love making these! wondering if its possible to freeze them so its easier in the future?
Yes, they will freeze well. You can also keep the batter in the fridge for up to 5 days in a sealed container and cook just before eating.
Wow, great recipe thanks Monica, this is now a once a week recipe in our household, tried loads of variations on the fillings.thanks again.
You’re welcome! It’s one of my family’s favorites too! 🙂
I tried making a “chickpea” omelet in the past with gram flour but it was made primarily from Yellow Split Peas more than chick peas. I didn’t find it very filling. Is this filling at all, or will you get hungry soon after?
I find it very filling. You could add some vegan bacon or vegan sausage crumbles to it to add more protein if you would like.
What size skillet do you use?
I use a 12 inch skillet and make them fairly large. 🙂
Easy to prepare and super tasty. I added turmeric which gave a beautiful colour. Also just added finely chopped vegetables straight to mix and they cooked well!
Will definitely make again
Happy to hear that you liked them! 🙂
Yummy!This omelette is the best!
I’m so happy that you like the recipe! 🙂
Hi Monica, This was an amazing recipe. LOVE how the omelette edges crisps so nicely. Delicious! They are so filling and I love them soooo more than eggs.
I was not sure why I had such a difficult time getting the middle to cook fully so the first one I had to pop in the oven. The second one, I let set on the stove over low heat for an extra 20 minutes. Finally, I realized the issue… I made it too thick because my pan was too small. I’m purchasing a bigger fry pan soon because I can’t go without these delicious omelettes.
Also, can you please move your comment box to the top of the comment section so that we don’t have to scroll through hundreds of comments to make ours.
Thanks so much for creating so many amazing vegan recipes. Your website is helping me find my vegan staples so that this lifestyle can become easier for me.
I’m so glad that you liked the omelets, Dani! Thanks for bringing the comment issue to my attention. I will see what I can do to fix that.
Hi Monica! Screwed up one step so it ended up being a scramble. LOL. Still, tasted great! Thank you!!!
Is the measurement right it barely made any batter.I think I have to double or triple
This recipe makes 1 omelet. The added veggies make it go further, plus it spreads out thin.
I’ve been vegan for 4 years and just recently I discovered chickpea omelettes! I’ve made this a few times and it’s so good. My 1 year old loves it too!
Have you ever tried making it with a plant milk like soy milk instead of water? Thinking of trying this to boost the nutrition for my 1 year old.
I’m so happy that you like it. Yes, you can use plant milk instead of water. I do it in my vegan French toast recipe and it works great. Enjoy! 🙂
I’m late to this omelet game but wanted to confirm that this recipe is perfection. Made mine with mushrooms, artichoke hearts, red onion, cherry tomatoes, and spinach. A little vegan cheese too. OMG it was exactly what I was craving. This recipe will be on repeat without a doubt. THANK YOU!
I’m so happy that you liked the recipe! The possibilities with omelet add-ins are truly endless. 🙂
I was looking for an eggless omelet recipe because my daughter has recently developed a food allergy to eggs. She really misses not having eggs for breakfast so I did a search online and found your recipe. I had all the ingredients so I figured I might as well give it a shot. So glad I did. My daughter enjoyed it and it’s nice to have an alternative for her now. Whether you’re vegan or have food allergies…I definitely recommend!
I’m glad that this omelet recipe worked for you. It’s a staple in my house for sure! 🙂
I’ve used this recipe dozens of times and I love it. I always use black salt for the eggy flavor but the omelette is lacking eggy texture, usually comes out kind of dense. Today I tried adding a couple of tablespoons of aquafaba and it made a huge difference! The omelette was fluffier and lighter and didn’t crack at all (which has been a problem for me in the past.) I highly recommend trying with this addition 🙂
Good to know Jess, I’m glad that you like the recipe. 🙂
Great tip! Did you add the aquafaba as liquid or did you whisk it to a foam (like meringue)?
Hi Jess, thank you for the tip to add aquafaba. Do you replace the water with it, or are you adding it on top of the water?
Kind Regards Monika 🙂
HI Jess,
I would love to know, like the others when you add the aquafaba. Do you use it as an addition or do you use it to replace a liquid?
Ive literally just made this, and yes for the first time,and yes, it’s quite a different texture to what one is used to when making an omelette using eggs, however I didn’t mind it.
I sauteed some mushrooms, capsicum and spring onion in coconut oil and used an omlette maker and it didn’t stick, which was great for me.
I will be making this again and next I will be attempting to make the individual pies/muffins as I do miss my egg omlette and pies/muffins.
Thank you for sharing this recipe.
You’re welcome, Julianne. I’m glad that you liked the recipe.
Very tasty recipe! I added sautéed onions, bell peppers, kale, and garlic. I didn’t have any nutritional yeast on hand so I just added a tablespoon of ground flaxseed. I stuffed it with additional sautéed veggies instead of vegan cheese. Thank you for posting this delicious recipe!
I’m so happy that you liked the recipe. 🙂
Worked perfectly! After trying so many other recipes, this is the one. Thanks.
I’m glad that you liked the recipe, Paris! 🙂
This is the best chickpea omelette recipe I’ve tried! It worked just as well as the store bought mix I bought in the past and it was much cheaper! I had it with some sauted spinach, garlic and green onion mixed in, some violife cheese, and some ketchup on the side, it was the perfect breakfast. Even my fiance who eats eggs said it was good. I’m definitely saving this recipe, thank you!
I’m so happy that you and your fiance liked it! 🙂
This really is the best vegan omelette. Five stars. For this weekend bruncg.
Thanks for sharing.
Thank you! I’m so happy that you like the recipe! 🙂
Olá
Sou do Brasil e estou amando suas receitas.
Para fazer esta receita (aqui chamamos de grãomelete) eu costumo adicionar 1 colher de sopa de farinha de tapioca. Isso faz com que a massa não grude na frigideira
Great idea, I will have to try it. I’m so happy that you like my recipes! 🙂
The flavor of this omelette was great! Unfortunately, I don’t have a non-stick pan so I used a metal one, and it was not the right pan for this. The omelette stuck to the pan and broke apart when I tried to flip it, and because I used a bunch of oil to try to get it not to stick, the omelette ended up too oily and mushy. But like I said, the flavor is great, and I would definitely make it again with a different pan or try it baked in muffins tins like suggested as an alternative.
Yes, this recipe will stick to a regular pan, you have to use a well seasoned iron skilet or a non-stick pan of some sort. I’m glad that you liked the taste. Try it again with a non-stick pan and I think that it will work great for you.
How much do you think the taste would be impacted if I omit the nutritional yeast? I’m having a hard time finding it but would love to try this
There are enough other flavors in the omelet that you can easily leave out the nutritional yeast if you don’t have it. It’s good with or without it. Emjoy!
you can check most bulkfood stores:)
Where are you, Letitia? You can always order it from an online health store and even from Amazon!
So thrilled I came across this recipe. I made it exactly as is, and it is absolutely delicious!! Awesome recipe! Thank you for sharing it!
You’re welcome, Jennifer! I’m so happy that you foud my site and that you like this recipe! 🙂
Delicious. Halved the nutritional yeast and black salt due to personal preference. Used stretchy vegan motz. I’m not a vegan (yet) but this recipe gives me hope.
I’m so glad that you liked it, Betsy!
Trying this right now…have your tired putting it in the oven to cook? I tried to read through all the comments and didn’t find anyone asking this question.
You can, I bake them in muffin tins to make little portable grab-and-go breakfasts. This is how I do that… https://thehiddenveggies.com/egg-muffins/ You can also bake it in an iron skillet link in my socca recipe. https://thehiddenveggies.com/farinata-socca/ You have to bake it at a fairly high tempeture. Enjoy!
I’ve bought a couple of different commercial mixes for vegan omelette – none of them were anywhere near as good as this. definitely a keeper!
I’m so happy that you like my recipe, Suzie! 🙂
Thank you Monica! My son and I eat this every morning! My daughter and my husband eat the regular omelette but I honestly prefer this one! I’m adding vegeta (it’s a European seasoning) to it and it’s soooo delicious! I also add bell peppers and chives!!! Delicious! We call it pizza omelette! Thank you for sharing!
You’re welcome! I’m so happy that you all like it, Roxy! 🙂
Thank you Monica.
My go to recipe for chickpea omelet !
Thanks! I’m glad that you like it, Donna! 🙂
Super yummy! I also added 1/2 tsp of both garlic and onion powder. Family fav right here! Thanks so much!
I’m so happy that you all like the recipe, Meg! 🙂
I have to admit that I was pretty nervous to make this, as I’d never cooked with chickpea flour before, but it was amazing! We added vegan cheese, mushrooms, spinach, vegan breakfast sausage, fire roasted salsa and avocado.
Sounds delcious! Chickpea eggs always amaze me! 🙂
I can’t wait to try it!
If I mix the dry ingredients so I just have to add water, what ratio of water to premixed dry ingredients works best?
Greetings from Germany!
You just want to use a little more water than dry mix to get the right ratio. It should be a fairly thin runny batter that pours easily.
What a delicious recipe! I added some peas, diced carrots, and tomato and it was scrumptious. This recipe will definitely be a staple breakfast dish from now on!
I’m so happy that you liked it, Lesja! It’s one of my favorite breakfasts too! 🙂
Great omelette recipe!
Also, the tip to let the batter sit for ten minutes prior to cooking is so very useful. I’ve cooked with chickpea flour a lot before and have never seen this mentioned. So much better after sitting.
Thanks!
You’re welcome! I’m glad that you liked the recipe. Giving the chickpea flour time to absorb the liquid makes a huge difference! 🙂
Hi really look delicious. Have not try it im waiting for the postman to deliver the ingredients 😬
Just wanna ask u. Does the nutrition facts stated here include the cheese? Tq
Hi Jazz. No, the nutrition facts don’t include the cheese since it’s optional. Enjoy! 🙂
Very tasty! For veggies, I used radish tops, dill weed, and spring onions from my CSA box. This chickpea flour omelette recipe was so easy and will become a staple for a quick, filling breakfast at my house.
Sounds delicious! I’m so happy that you liked it, Natalie! 🙂
I love this one! So lovely and filling. And really so simple! I threw in some red onion, red pepper, zucchini, edamame and rehydrated TVP and served with leftover side dishes. The omlettes stayed together so well when flipped which was a big surprise for me. Thank you so much for sharing! 🙂
You’re welcome, Laura! I’m glad that you enjoyed it! 🙂
Can you use besan flour for this recipe?
Would really like to try 🙂
Yes, I believe that it will work the same, but I haven’t tested it to be sure. Let me know how it comes out. Enjoy! 🙂
Nice to know the adjustments that you needed to make. Glad it worked for you! 🙂
Hi there! Are you aware that Besan flour is still exactly chick pea flour aka garbanzo bean flour? Just thought I’d point that out here, lol!
This omelette was delicious! I will definitely make it again! I put red pepper, nira, green onions, and spinach in mine. Can’t wait to try more combos, and I’m excited about the camping possibilities.
I’m happy that you liked it, Elizabeth! The combos are endless! We eat these all the time and never get sick of them! 🙂
I just found this recipe so haven’t tried it yet but I’m excited to! My partner and I switched to veganism in January so we are still relatively new. We were wondering what cheese you used in the video? It looks delicious and my partner is kind of picky about vegan cheese. Thank you!
I made that video a while ago so I don’t remember for sure, but I think it was Viola Life Colby Jack. Vegan cheese one of the hardest things to replace if you are used to the real thing. People have very strong opinions about the best vegan cheeses, but I think you just need to test a bunch and see what you like. I also have a ton of homemade vegan cheese recipes on my blog that you may like. Enjoy! 🙂
We’re picky about vegan cheese as well and the best cheese we’ve found has been Miyokos. Their sharp cheddar and pepper jack is really good. When we need ricotta or sour cream we use Kite Hill.
Just made this today!!!! Super tasty, though I wanted way more veggies sooooo I turned mine into a scramble instead. I far prefer this chickpea based “eggs” to tofu scramble. Have you ever made the batter with almond or soy milk instead?
Hi Kim, I’m glad that you liked it. I use plant-milk to rehydrate it when I use it to make my vegan French toast recipe but don’t usually for the omelette version. You can defiantly do it, just make sure the milk isn’t too sweet. Enjoy! 🙂
Currently transitioning to veganism and was most unsure about eggs, especially after hearing from someone that tofu eggs don’t taste good. Just made an omelette with this recipe and was amazed at both how similar to eggs it is, and how incredibly delicious it is. Thanks so much for your recipe, will be making this from now on!
Hi Yusuf, I’m so happy that you liked it and that it will help you transition to veganism! 🙂
Made for the first time today. Wasn’t sure what to expect. It’s lovely Ty for sharing the recipe
I’m so happy that you liked it! 🙂
So good! My husband and I both agree, we’ll make this again… and again.
It’s one of my family’s favorites too. Glad that you guys liked it! 🙂
Hi! Love this recipe! I am wondering if you’ve ever tried baking them as a few servings in muffin cups for meal prep ahead of time? I would live to have them ready to go for the week!
I’m so happy that you like the recipe Danet! They work great baked in a muffin tin too. I usually use my chickpea bread recipe (very similar to this) and bake them at 375 F for about 35 – 40 minutes depending on how full I fill the muffin tins. Here is a link to that recipe: https://thehiddenveggies.com/chickpea-bread-made-5-ways/ Enjoy! 🙂
Came out sooooo yummy!!!!! Perfect recipe!! Thanks Monica 🙂
You’re welcome, Sara. I’m happy that you liked it!
I really enjoyed my “omelette!” Filled mine with a little sautéed red onion, tomato and baby kale. I had some vegan cheddar so I used a bit of that as well. My flipping technique needs much to be desired but it was still very tasty. I’ll make this again.
I’m glad that you enjoyed them. The flipping takes a little practice. 🙂
Love this recipe! How long would the batter last for once mixed? Do u think I could make it and store it in the fridge so I can pour it into the pan for breakfast?
Hi Victoria, I’m so happy that you like them! You can make up the batter and keep it in the fridge in an airtight container for 2-3 days, so it’s ready to pour into the pan. Enjoy! 🙂
This was amazing and I’m not even a vegan. I made one and then immediately made a second because it was so good.
Thank-you Monica! 🙂
You are very welcome! I’m so happy that you liked it! It is one of my family’s favorite breakfasts for sure! 🙂
I made mine with mushrooms broccoli and garlic, it was delicious 😋 thank you for sharing with us ❤️
You are very welcome! I’m so happy that you liked it! 🙂
Great recipe! I tried this before and while it tasted good, it would take forever to cook and would stick to the very old pan I had for years. I just tried it again with my new non-stick pan and had no issues. I used a combo of peppers and added some vegan cheese. This will definitely be in my rotation and is a nice change from the tofu scramble!
I’m so happy that you liked it, Jennifer! 🙂
Omg just made this and WOW – loved loved loved!!!!!! Thank you sooooo much for posting such an awesome recipe!!!! Easy, quick and super delicious!
You’re very welcome! I’m so happy that you like it! 🙂
I used to make these frequently and they were one of my favorite breakfasts to make. Every time I try to make these now, they stick to my ceramic pans really bad (same pans I used before and it was fine). I used to not have to use any oil but now even with oil, they are sticking on the bottom to where it falls apart completely (have to throw it away) and takes forever to get my pan clean. I don’t have any issues with pancakes, etc sticking to this pan… any idea what I’m doing wrong with the recipe? Thanks!
Anais, I think that the temperature of the pan makes a big difference in whether or not it sticks. You want to start with a hot pan, pour the batter in, and then don’t touch it for about 3 minutes until the omelet starts to get little bubbles. Run a spatula under the edges gently to see if it’s sticking. If so, give it another minute to cook before attempting to flip. I always use a little oil and a heavy iron skillet. Hope that helps. 🙂
I have the same problem. No matter what I do they still stick to bottom of well oiled non stick pan at medium heat pre- heated. Don’t cook through and are wet. Left them for five minutes and can’t flip bottom of pan is caked with mixture. Real mess to clean up. Tried cast iron with all of the above recommendations and came out the same. Any suggestions what I am doing wrong?
Hi Timothy, you can try to let the batter sit for about 15 minutes before frying. It seems to hold together better after it sits and the chickpea flour has time to absorb the liquid. You want the batter to get little bubbles in it and lose it’s shine before you attempt to loosen it up and flip it. You also may be adding too many veggies to it? It has to be at least 60% batter or there isn’t enough to hold it together. I hope that you get it to work. 🙂
I wouldn’t call this an omelette, but rather a frittata. I look forward to trying it, though! I love chickpea flour, and this sort of thing is great for using up bits of veggies. Definitely recommend using black salt to make it more reminiscent of eggs. (Unless you don’t actually LIKE eggs!)
I’m glad that you enjoyed it, Heidi! 🙂
This is unreasonably good for how easy and quick the recipe is!
I’m so happy that you like it, Emily! 🙂
I’ve made this a couple of times and love it. Can I make a batch and keep it in the fridge? How long will it keep?
Thank you
Luba
Hi Luba, yes, you can make up a batch and keep it in the fridge for about 48 hours. Enjoy! 🙂
Had this morning with mushrooms, tomato, and green onion mixed in. Heavenly!! Ate with a flour tortilla on the side. I will be using this recipe often!! When I used to eat eggs I couldn’t eat more than a couple of bites of scrambled egg. But I could easily eat double this portion size with tons of delicious, sauteed veggies mixed in and topped with salsa and avocado!
I’m so happy that you liked it, Savannah! 🙂
Tastes surprisingly similar to egg omelettes!
I’m happy that you liked it, James! 🙂
Made this today and it was delicious! My daughter loved it as well and asked for seconds!
I’m so happy that you and your daughter liked it! 🙂
Monica, thank you for the great recipe! I have a question about the batter being a bit wet inside. I cooked the omelette for almost 15 minutes tweaking the fire, but still it was like mashed potatoes inside. Is this the way it should be, or if not, maybe you can recommend something. Thank you very much in advance)
I’m glad that you liked it, Maria. You may have added a little too much water or you didn’t stir all of the lumps out of the batter. Add the water slowly and stir out all the lumps. You can let the batter sit for 5-10 minutes before cooking if there are any lumps in it. This will soften them and give you a more consistent batter. Enjoy! 🙂
I am not vegan, but I am allergic to eggs, so this is a great option for me.I love it and tweek it with something different each time. Today I added tumeric, smoked paprika and salsa. Yumm!
I’m so happy that you liked it, Gail! 🙂
WOW! This recipe is incredible! I had been looking for an omelette recipe that didn’t involve using silken tofu and this is beautiful, I became vegetarian a few months ago and I’ve slowly been replacing egg and dairy too. Safe to say this is going to be made regularly =]
I’m so happy that this recipe will help you transition off of eggs! Enjoy! 🙂
WOW this was amazing!! Thank you!!
You’re welcome! I’m so happy that you liked it! 🙂
But the white stuff looks like som kind of cheese – doesn’t it?
Yes, the white stuff is vegan cheese. All of my recipes are 100% vegan.
Does the calorie count include the cheese?
No, the calorie count just includes the ingredients listed in the recipe card, not the cheese since it’s optional.
Thanks for the recipe, Monica. I don’t usually go in for “veganified” versions of foods that are highly dependent on eggs etc., but I found this recipe whilst looking for ways to use up my gram flour, and it’s an absolute winner! Judging by the amount of gram flour I have, I’ll be making this recipe 20-30 more times XD
I’m so happy that you like it, Suzie!
OMG!!!! i ran across this recipe when this whole COVID-19 thing broke out and I started working from home. I tell you what!! this is the best vegan breakfast ever!! I had a small amount of Chick Pea flour that i wanted to use up and i had omelettes for about a week or two before my flour was used up. Well i just purchased another bag of flour and am getting back on the omelettes next week..DELISH!! i used spinach, mushrooms, onions and garlic powder and cayenne..my God, my God!!!
I’m so happy that you like them! I never get tired of them. We make them at least once a week! 🙂
This was seriously delicious and will be one of my go to breakfast receipies1
I’m so happy that you liked it! 🙂
This was really delicious! I will definitely make it again.
thank you!
You’re welcome, Heather! I’m glad that you liked it! 🙂
Delicious, quick and easy! Added some powdered garlic and onion, cayenne pepper and served with red onions, carrot ‘salmon’ and tomatoes. Thank you! No more boring breakfasts for us 😉
You’re welcome! You add ins sound yummy! I’m so happy that you liked it! 🙂
Just discovered your site a few hours ago, but can you use another flour? Chickpeas make my mom sick, and I want to go over and cook the omelettes for her one day!
Hi Tim, I’m so happy that you found my site! You can’t use any other flour and get the same result. Chickpea flour is the only one with an egg-like texture. Any other type of flour will just make savory pancakes. If you want an egg flavor and texture without chickpeas, be sure to try my vegan scrambled eggs that are made with tofu! 🙂 Here is the link: https://thehiddenveggies.com/scrambled-eggs/
I make these at least twice a week for my family and they are delicious. I skip the oil and cook them straight on a ceramic pan and they come out fluffy and browned perfectly. Thanks so much for this recipe ❤️
I’m so happy that you like it! It’s good to know that it won’t stick to a ceramic pan. 🙂
This was so good. I already prepped a large jar of the dry ingredients to make this even easier to make next time. Which will be tomorrow morning. I think this will be my new breakfast egg replacement. Much easier than tofu scramble and dare I say tastier!
I’m so happy that you liked it, Lenora! 🙂
don’t have the nutritional yeasts. what to do?
You can just leave it out. It helps to flavor it, but it’s not essential. Enjoy! 🙂
This was fantastic!! Another 5 stars, and sharing this with all my vegan pals 😀
Thanks! I’m so happy that you like it! 🙂
The best vegan egg recipe I’ve come across so far. 5 stars
I’m so happy that you liked it, Marita! 🙂
Just made this and quadrupled it for my family and had it with mushrooms and courgettes and vegan cheese with avocado on the side. It was absolutely PERFECT. I was making “yum” noises after every bite. Definitely going to add this to my list of staple meals. Thankyou!
I’m so happy that you like it Jess! 🙂
OMGosh, this is SOOO delicious, and so filling. I made my first (of many more) today for lunch, I’m absolutely blown away by the flavour and texture, this is perfect, and so much more filling than a ‘regular’ omelet. Thank you for my new go-to meal when I don’t feel like cooking.
I’m so happy that you liked them, Lorri! We just made them for breakfast this morning too! Enjoy! 🙂
I am going to experiment with cooking them in my omelet maker, because the elements on my stove have decided to go crazy, right now in the middle of a nationwide lockdown here in NZ, and I almost burned that one.
Will share my results once I’ve perfected the timing, in case anyone else wants to do it this way.
So, I finally got around to using my Breville omelette maker for this, I didn’t put any veges in it, I cooked them up separately.
So for the omelette, I sprayed plenty of my oil spray in the wells, then half the mixture in each one. Cooked for 6 minutes the first side, flipped them over and cooked for another 5 minutes, and you know what, really delicious. Thank you so much Monica for such an easy and delicious recipe, it’s definitely going to be a firm favourite on my menu.
Cheers, and stay safe through this health emergency.
Lorri
I wanted to pin this to save it for another time but I cannot see the pin button if it’s on the page somewhere! Is it possible to add it in more than one place on your recipes? Thank you, I can’t wait to try it💛😊
My pin is hidden, but it will pop up when you hit the pin button. (That way my images stay the correct size in my post and the pin is the right size for Pinterest). Thanks for pinning it! 🙂
Thank you! I stumbled upon yet his recipe and your blog yesterday in search of a new meal for my almost 2-year-old who has dairy and egg allergies. He’s been very excited about nutritional yeast these days (wanting it on everything!) but I hadn’t succeeded using chickpea flour in something he liked for more than a couple bites. He DEVOURED his omelette! It was more of an open face and add your own toppings dish. OMG thank you! Can’t wait to try more of your recipes!
I’m so happy that he liked it! 🙂 Reading this has made my day! You may also want to try my chickpea bread. It is similar to the omelet but baked with whatever spices and veggies that you choose. My kids love it. Here is that recipe. https://thehiddenveggies.com/chickpea-bread-made-5-ways/
I made this again exactly per the recipe…. this time I let it sit for about 10 minutes and it did thicken up more. 5 stars!
I’m glad that you gave it another try and it worked well! Enjoy! 🙂
It was kind of you to report back to the blogger that you tried it again and had success 💛. I commend your humility!
I know, made me smile!
Delicious! My non-vegan boyfriend liked it too. I made with grated carrot as I had to use it up, added coriander a bit of onion powder and chilli powder….then promptly made and ate another one! No consistency issues here
So happy that you liked it, Liz! Carrots and coriander sound delicious! 🙂
Slight variations in the ratio of chickpea flour to water will change the thickness of the batter. I glad you liked the flavor. 🙂
This recipe is amazing!! I have been trying with other recipes that call for chickpea flour and this is the first one that actually works and tastes delicious. Thank you
I’m so happy that it worked for you, Richard. I do a LOT of recipe testing before I ever publish a recipe. I’ve seen some others out there that I know won’t work just by reading them because I have tried so many variations and methods. Enjoy!
Just made this with fried onions and mushrooms, a but of red pepper flakes, and topped with some jarred pasta sauce. It was amaaaaazing! Thanks for this versatile, and budget friendly recipe!
You’re very welcome! I’m so happy that you liked it! 🙂
Wish I could attach a photo to this comment, but really wanted to say how yummy the omelet was! The video was really helpful in making it so thankful you have a video to go along with your recipes
I’m so happy that you liked it, Dianne! 🙂
Hi! Really strange, I measured accordingly to your recipe and it was so, so liquid… Didn’t seem to have happened to anyone else, though?! Any thoughts on what might have happened?
I’m not sure, Clara. It should be about the consistency of pancake batter. If you use slightly more water than garbanzo flour, it should be that texture. Maybe you had clumps that weren’t stirred in or dissolved all the way?
This recipe is so good. I put onions, peppers, and mushrooms in mine. I even use the same recipe to make mini frittata’s. Thanks for the recipe
I’m so happy that you liked it, Anita! 🙂
Delicious! Will definitely make this again tomorrow
I’m so happy that you liked it Marina! 🙂
Would love to make these!! Is there any substitute for nutritional yeast?
There is really nothing that has the same taste as nutritional yeast, but you can simply leave it out. They still taste good without them. 🙂
Love, love, love these! They were a hit with my entire family. Couple of notes for other cooks: To make this whole food, plant based compliant, I nixed the oil. Worked great on my griddle without it. Also, if anyone’s at a high altitude like me, you might need to do 9-10 minutes each side to get the center fully cooked. I used frozen diced green peppers (thawed in microwave) as my veggies, and they were yummy!
I’m so happy that you liked them! I’m surprised that they worked without oil. Thanks for letting me know. What type of pan did you use? Thanks for the high altitude tips too! 🙂
OMG so good! I will be making this again 🙂
So happy you liked it, Dominique! 🙂
I made the omelette this evening for my family. It was a hit! The recipe is delicious. Thank you so much!
You’re very welcome! So happy that you liked it! 🙂
The flavor of this is great! I’ve never had success with the texture of this though, mine always crumbles if I touch it. Any advice? I cook in cast iron if that makes any difference.
Tarryn, It definitely doesn’t have the same texture as eggs, but it shouldn’t crumble. Make sure you are measuring carefully. Slight changes in the ratio can make a big difference. Also, you can try making the batter and then letting it sit for about 10 minutes before making the omelets so you don’t have any dry spots. Hope that helps. 🙂
It reminded me more of a potato package than an omelet but still delicious! I may need to add more water as it came out super thick too
Gabi, I’m not sure what a potato package is, but I’m glad that you like the flavor! It sounds like you may need some more water. Measure carefully because slight changes in the ratio of chickpea flour to water will change the texture a lot. 🙂
Has anyone made a large batch of these and had success reheating them?
I have and they are still pretty good that way. You can actually bake the batter in muffin tins at 375°F for 30-35 minutes if you want an easy grab and go breakfast. These will keep well for 3-5 days in the fridge. Hope that helps!:)
I used this recipe to make Tamago for a Japanese sushi bowl, I’m really happy with the outcome!
Wow! What a great use for this omelet recipe! Glad to know that it works well for this! 🙂
We are making a batch now as I write this. I love all the different vegan recipes here.
Aww, thanks Dave! Hope you love the chickpea omelettes as much as we do! Just made them for breakfast yesterday. (I think that they would make a great dinner too).
If you add Black salt, aka Kala Namak it will make it more eggy tasting.
Hi Kathryn, yes, it will give it a more eggy flavor. FYI- If you have never used black salt, it smells stronger than it tastes. Enjoy! 🙂
So delicious! Might be just me, but it didn’t really reminded me of the real egg taste ^^” But it was really yummy, I will make it again..and again…and again… haha Thank you for the recipe! 😀
Glad that you liked it! I make them all the time too! 🙂
Game changer! This is seriously delicious, easy to make too – THANK YOU.
You are so welcome! So happy that you like it as much as we do Lynn! 🙂
Ooh! I can hardly wait t try this!
My breast cancer surgeon said I am not to eat soy products … most vegan omelette recipes use tofu.
This looks yummy!
Also, I really appreciate that you provide the nutritional analysis with your recipe.
Big thank you!
You’re very welcome Bernadette! I hope you enjoy the omelettes and more importantly, I wish you healing and good healthy. I hope that some of my recipes will help you on that journey! 🙂
Have been cancer-free since 2008 .. : ) and started my plant-based eating January 2017 … and so loving all the new foods! My husband is open-minded about it all … but at 72, won’t be easy to get an Irish guy to give up meat. Will comment on any recipe I try .. I know how helpful feed back is … for you & for the readers. Have a great day!
So happy that you have been cancer free for so long! Thanks for the comments on any recipes. Hope you enjoy them!
I love these omelets! I eat them all the time now! It’s nice to have a hot breakfast with lots of protein. It fills me up all morning.