Vegan Chickpea Omelet
Eggs have nothing on this plant-based breakfast once you understand what chickpea flour can do. Whisked with water, nutritional yeast, a pinch of turmeric, and a little black salt — that last ingredient is the secret weapon, lending a subtle sulfurous note that genuinely mimics the flavor of cooked egg — the batter sets into a tender, foldable round that holds its shape beautifully in the pan. The filling of sautéed red bell pepper, wilted baby spinach, and sliced scallion greens adds color, texture, and just enough savory bite to make every forkful interesting. The whole process comes together in well under 30 minutes and makes two satisfying omelets, so it works equally well for a solo breakfast with leftovers or a quick meal for two. No specialty store required — these are pantry and produce staples that are easy to keep on hand. Finish with a scatter of fresh chives if you have them; it's a small touch that makes the plate look genuinely impressive.
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Learn more →Ingredients
2 servings
For the batter
- 1 cup chickpea flour
- 1 cup water
- 2 tbsp nutritional yeast
- ½ tsp baking powder
- ½ tsp ground turmeric
- ¼ tsp black salt (kala namak)
- ¼ tsp ground black pepper
- 1 tbsp olive oil, divided
For the filling
- ½ cup red bell pepper, finely diced
- ½ cup baby spinach, roughly chopped
- 2 scallions, green tops only, thinly sliced
- ¼ tsp salt
For serving
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Whisk together the chickpea flour, water, nutritional yeast, baking powder, turmeric, black salt, black pepper, and 1/2 tbsp of the olive oil in a mixing bowl until completely smooth with no lumps. Let the batter rest for 5 minutes so the chickpea flour fully hydrates — it should be pourable and slightly thicker than heavy cream.
- 2
Heat the remaining 1/2 tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Add the red bell pepper and cook, stirring occasionally, until softened, about 3 minutes. Add the scallion greens and spinach and cook, stirring, until the spinach is wilted, about 1 minute more. Season with the salt, then transfer the filling to a small bowl and wipe the skillet clean.
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