Here is a recipe for a plant-based and gluten-free omelet. It’s incredibly easy to make and very tasty!
Chickpea flour is wildly available in health stores or if you have a high-speed blender you can grind them into a fine powder, the chickpea you are using in the blender must be dry and ucooked.

Chickpea Omelette

This is possibly the best plant-based omelette ever!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Lunch
Cuisine Plant Based, Vegan
Servings 6 omelettes


Chickpea Batter:

  • 1 cup chickpea flour
  • ½ tsp baking powder
  • 1 tbsp nutritional yeast
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp turmeric powder
  • 1 tsp dry wild garlic
  • 250 ml water
  • 1 tsp apple cider vinegar
  • salt/pepper to taste
  • oil for frying

Vegetable Filling:

  • onion, mushrooms, red bell pepper, cherry tomato, spinach.


  • Put the dry ingredients into a mixing bowl and mix them well.
  • Slowly add water, mixing gently, and then add the apple cider vinegar. Stir well until it forms a smooth paste. If the batter is too dry add extra water.
    Set the batter aside for a few minutes
  • Chop the vegetables to your preference, sauté them with your favorite spices - I normally use freshly ground black pepper, soy sauce and garlic.
  • Remove the vegetables from the frying pan and set them aside.
  • Heat up a little bit of oil on a frying pan, pour in the batter (the same way as if you were making ordinary crepes) and fry on both sides until the centre becomes dry.
  • Place the vegetables on half of the omelette and very gently fold the other side on the top of the vegetables.
  • Enjoy!


Did you make this recipe?
Tag @vegulicious on Instagram and hashtag it #vegulicious
Keyword diary-free, easy, easy to make, healthy breakfast, quick, vegan breakfast