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Makes 1 serving

Macros: 268 cal, fat 16g, carbs 22g, protein 13g, fibre 6g


Omelette batter

1/4 cup Chickpea flour

1/4 teaspoon Turmeric

1 tablespoon Nutritional Yeast

1/4 teaspoon Baking powder

1/4 teaspoon Black salt - this enhance the egg flavour, or replace by salt

1/3 cup Water - at room temperature

To cook the omelette 1/2 tablespoon Olive oil - to fry the omelette

Vegetable filling

1/2 tablespoon Olive oil - to fry the vegetable

1 large Sliced mushrooms

1 oz Baby Spinach Leaves

1.4 oz Red bell pepper - sliced

1/4 teaspoon Salt

1/8 teaspoon Garlic powder


2 tablespoons Vegan Cheese

Directions: Omelette batter

  • In a small mixing bowl, whisk the chickpea flour, turmeric, nutritional yeast, baking powder, black salt (or salt).

  • Whisk in the water until smooth, and no lumps appear. Set aside while you cook the vegetables.

Sautéed vegetables

  • In a non-stick frying pan, heat oil over medium heat and saute the mushrooms slices, spinach, and red bell pepper, until fully roasted. It takes about 2 minutes.

  • Season the vegetable with salt, pepper, and garlic powder.

  • Remove the vegetables from the pan and set them aside on a plate.

Cook the vegan omelette

  • In the same non-stick pan, heat the remaining 1/2 tablespoon of olive oil over medium heat, brushing it all over the pan to prevent the omelette from sticking.

  • Pour the chickpea omelette batter in the pan, tilting the pan into circular motion to spread it as you will do for crepes.

  • Cook for 3-4 minutes, the omelette is cook when the sides are dry and it's not wet in the centre.

  • Cover half of the omelette with the sautéed vegetables, add vegan cheese if desired, loosen up the omelette sides with a spatula and fold in half over the filling.

  • Serve immediately.

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