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Chickpea Flour Omelet

Whip up a scrumptious Chickpea Flour Omelet that's perfect for a protein-packed breakfast or brunch. This vegan delight is loaded with colorful veggies and spices, making it a flavorful and nutritious alternative to traditional omelets.

Tasty Team
85% would make again

Under 30 minutes

Under 30 minutes


for 2 servings


  • olive oil, for cooking
  • ½ cup cremini mushroom (35 g), sliced
  • ½ cup cherry tomatoes (100 g), halved
  • salt, to taste
  • pepper, to taste
  • 1 clove garlic, minced
  • 2 cups fresh spinach (80 g)


  • ¾ cup chickpea flour (90 g)
  • 1 ½ tablespoons nutritional yeast
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon black salt, kala namak, optional
  • 1 teaspoon apple cider vinegar
  • ¾ cup unsweetened almond milk (180 mL)
  • fresh cilantro, for serving
  • salsa, for serving

Nutrition Info

  • Calories 396
  • Fat 18g
  • Carbs 41g
  • Fiber 8g
  • Sugar 8g
  • Protein 16g

Estimated values based on one serving size.


  1. In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and tomatoes and cook for 3-4 minutes, until they start to release their juices. Season with salt and pepper.
  2. Add a bit more olive oil to the pan, then add the garlic and cook for 2 minutes, until fragrant.
  3. Add the spinach and cook for 3-4 minutes, until wilted. Remove the pan from the heat.
  4. In a medium bowl, combine the chickpea flour, nutritional yeast, baking soda, garlic powder, turmeric, salt, black salt, apple cider vinegar, and almond milk, and whisk together until mostly smooth.
  5. In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add a ½ cup (120 ml) of the omelet batter to the pan. Let cook for 5-7 minutes, or until several bubbles have formed on the surface. Spoon half of the vegetable filling onto one side of the omelet.
  6. Using a spatula, fold the omelet in half. Turn off the heat and cover the pan with a lid. Let the omelet steam for 5 minutes, until completely cooked through. Repeat with the remaining omelet batter and filling.
  7. Serve the omelets with salsa and fresh cilantro.
  8. Enjoy!
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