Vegan Chickpea Omelette

Truthfully. I really ain’t expect this.

Before I was vegan I always hated eggs. Any type. Any kind. So not eating eggs wasn’t really a difficult thing for me to stop doing.

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I did at some point start to eat omelettes when I went out, but still not my thing. But when I came across this I was definitely interested in trying it. I’m not big on using processed substitutes to replace certain tastes/flavors (i.e. gardein, beyond meat, etc.). But that’s just me.

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That being said, I think an omelette adds some variety to your breakfast palette and keep things interesting.

Now if you like me you should make sure you cook these a little bit longer to get a crispier texture. I made two of these and the softer one was a lil too mushy for my liking. I still ate it tho. Beleedat.

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Try this for breakfast one time. It doesn’t take too long to make and like any omelette you can fill it with whatever you like to try out some new flavor combos.



  • 1/4 cup chickpea flour
  • 1/3 cup water
  • 1 tablespoon nutritional yeast (optional)
  • 1/4 teaspoon salt
  • 1/4 cup vegetables of choice (I used red/yellow bell peppers and onions)
  • 1 tablespoon avocado oil


  1. Mix chickpea flour, nutritional yeast, salt and water and stir until there are no lumps.
  2. Chop the vegetables and set them aside.
  3. Oil a pan and saute the vegetables for a few minutes.
  4. Remove the vegetables and stir them into the batter.
  5. Pour the batter into the pan (make sure you oil it) and cook the omelette.
  6. Make sure you cook until golden brown on the edges and ensure none of the batter in the middle is still moist or soft.
  7. Fold it in half and cook a little longer.
  8. Eat that shxt!

This recipe was adapted from here.

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