Whip up a savoury start to your day with this vegan protein-packed chickpea omelette — fluffy, flavourful, and full of goodness. Made with simple ingredients and no eggs in sight, it’s the perfect way to fuel your morning and keep you satisfied for hours.
Ingredients
For the omelette batter
- 120g chickpea flour (also called gram flour or besan)
- 300ml water (add a splash more if you prefer a thinner batter)
- 2 tbsp nutritional yeast
- ¼ tsp turmeric (optional, for colour)
- ¼ tsp black salt (kala namak), or regular sea salt
- A good pinch of black pepper
- 1–2 tsp olive oil or coconut oil for frying
- 1 tbsp of Protein & Creatine Superblend powder
For the filling (use up whatever you have)
- ½ small red onion, finely chopped
- ½ red or yellow pepper, diced
- ½ small courgette or tomato, diced
- A handful of spinach or kale, roughly chopped
- Optional: a few cherry tomatoes, halved
To serve
- 1 ripe avocado, sliced or mashed with a squeeze of lemon
- A few sprigs of fresh parsley or coriander, chopped
- Optional side salad - mixed leaves, cucumber, and tomato with a lemon dressing
Method
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Make the batter - In a bowl, whisk together the chickpea flour, nutritional yeast, turmeric, salt, black pepper and DR.VEGAN's Protein & Creatine Superblend powder. Gradually add the water, whisking until smooth and lump-free. The mixture should be the consistency of pancake batter - pourable but not watery. Set aside to rest for 5–10 minutes while you prepare the veg.
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Cook the vegetables - Heat a small drizzle of oil in a non-stick frying pan over a medium heat. Add the onion and pepper, cooking for 2–3 minutes until softened. Add the courgette or spinach and cook for another minute. Remove and set aside.
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Cook the omelette - Lightly oil the pan again. Pour in half of the batter (for one omelette) and spread it out evenly. Cook for about 3–4 minutes, until small bubbles appear on the surface and the edges start to lift. Spoon half the cooked veg onto one side, fold the omelette over, and cook for another minute to finish. Repeat with the remaining batter and vegetables.
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Serve up - Plate each omelette with sliced or mashed avocado and a sprinkle of parsley. Add a side salad if you fancy a lighter meal.
Tips
- For a fluffier omelette, add ¼ tsp baking powder to the batter.
- A teaspoon of Dijon mustard or a squeeze of lemon juice in the batter gives extra flavour.
The batter keeps in the fridge for up to 2 days - just give it a good stir before using.
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