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Chickpea Omelette

A quick and delicious chickpea omelette that's fluffy, savory, and entirely plant-based, perfect for impressing friends or satisfying picky eaters.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Plant-Based, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Omelette Base
  • 1/4 cup chickpea flour (gram or besan)
  • 1/4 cup water
  • 1/4 teaspoon black salt (kala namak)
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil For cooking
  • 1 teaspoon black pepper
Optional Add-Ins
  • Handful chopped veggies (mushrooms, spinach, tomato)
  • Fresh herbs optional
  • Crushed chili flakes optional
  • Vegan grated cheese optional

Method
 

Preparation
  1. In a bowl, whisk together chickpea flour, nutritional yeast, black salt, and black pepper.
  2. Gradually add water while whisking until the batter is smooth and free of lumps.
  3. Stir in the chopped veggies or reserve them to sauté separately.
Cooking
  1. Heat olive oil in a well-seasoned non-stick frying pan over medium heat.
  2. Pour the batter into the pan, tilting to spread evenly.
  3. Cook without disturbing for about 5 minutes until bubbles appear and edges lift.
  4. Fold the omelette for a soft texture or flip and cook another 2 to 3 minutes for a firmer omelette.
Serving
  1. Slide onto a plate and garnish with fresh herbs, chili flakes, or extra black salt as desired.

Notes

The omelette keeps well in the fridge for about 3 days. Reheat on a skillet or microwave until warmed through. You can prep your batter in advance and save it in the fridge for up to a day.