This delicious Vegan Chickpea Omelette with a mushroom, avocado and tomato filling is perfect for breakfast and nutritionally rich. The nutritional yeast and black salt give the omelette its eggy flavour, making this dish more of an omelette than a pancake.

Using gram flour (or chickpea flour) to make this gluten free, this omelette is a super quick and super simple recipe. Whilst your omelette cooks in the pan, you can get your filling ready by griddling some mushrooms in olive oil and garlic and chopping some of your veggies.

Filled with mushrooms, avocado and tomato, this veggie packed Vegan Chickpea Omelette is a great way to get in some of your 5 a day first thing in the morning.

Other Recipes Like This…

For more delicious vegan breakfasts, take a look at my Vegan Masala Tofu Scrambled “Eggs”, which uses creamy organic silken tofu to create your “eggs”, and my eggless Pudla French Toast fingers. For some vegetarian options, try my Pizza Omelette, a healthy pizza alternative perfect for breakfast or brunch, and my protein and calcium rich Scrambled Paneer Frankies with Parathas.

Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients

¼ cup chickpea flour (gram flour)

⅓ cup water

1 tbsp nutritional yeast from Marigold Health Foods

½ tsp paprika powder

½ tsp black salt or Himalayan salt or sea salt if you don't have black

2 tbsp olive oil

1 handful chopped mushrooms

½ tsp chopped garlic

½ avocado

½ small tomato (3-4 slices)

Method

Whisk the flour with water, paprika & salt

Heat 1tbsp olive oil in a frying pan

Pour the batter and layer thinly, on low heat

Meanwhile, griddle some mushrooms in olive oil & garlic

Flip your omelette

Add your fillings and enjoy!

Category15min Recipes