
SKIP TO RECIPE
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.
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!
Ingredients
Directions
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!