Vegan Omelettes Ⓥ

Omelette batter:

  • 1/2 cup chickpea flour/garbanzo fava flour
  • 1/2 tsp turmeric
  • 2 tbsp nutritional yeast
  • 1/2 tsp baking powder
  • 1/2 black salt 
  • 2/3 cup water, room temperature
  • 1 tbsp olive oil


  • 1 tbsp olive oil
  • Handful of cherry tomatoes, diced
  • 2 cups of baby spinach leaves
  • 1/4 red onion, diced
  • 3 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper


Omelette batter
  • Whisk the chickpea flour, turmeric, nutritional yeast, baking powder & black salt together in a mixing bowl. 
  • Add the water and then continue to whisk until the batter is smooth, Set it aside while you prepare the vegetables & tofu.
Sautéed vegetables & tofu:
  • In a non-stick frying pan or cast iron skillet, heat oil over medium heat. Add the garlic and onions and stir for 2 minutes. Then add the tomatoes, spinach, tofu taco meat & seasonings (garlic powder, onion powder, salt & pepper) and cook for another couple of minutes.
  • Remove the vegetables from the pan & set them aside to cook the omelette.
Cook the vegan omelette:
  • I like to use the same pan to heat the 1/2 tbsp of olive oil over medium heat. Make sure to move it all around the pan to prevent the omelette from getting stuck. 
  • Pour half of the batter in the pan and spread it around well.
  • Cook it for 3-4 minutes until the sides are dry & the center is not wet.
  • Cover half of the omelette with half of the cooked vegetables, tofu & vegan cheese. Loosen up the sides with a metal spatula and fold it in half over the filling.
  • Add 1/2 tbsp of olive oil to the pan and prepare a 2nd omelette with the remaining half of the batter, and the other half of the cooked vegetables, tofu & vegan cheese. Enjoy with a friend.

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