Description
This Vegan Mushroom Omelette is a flavorful and satisfying plant-based breakfast option. Made with chickpea flour and loaded with mushrooms and veggies, it’s a delicious and nutritious way to start your day.
Ingredients
Scale
Batter:
- 1 cup chickpea flour
- 1 1/4 cups water
- 2 tablespoons nutritional yeast
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling:
- 1 cup mushrooms (sliced)
- 1/4 cup red onion (diced)
- 1/4 cup bell pepper (diced)
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (chopped)
Instructions
- Batter: In a mixing bowl, whisk together chickpea flour, water, nutritional yeast, baking powder, garlic powder, onion powder, turmeric, salt, and pepper until smooth.
- Filling: Heat olive oil in a non-stick skillet over medium heat. Add mushrooms, onion, and bell pepper and sauté for 4 to 5 minutes until softened.
- Pour the chickpea batter evenly over the vegetables, tilting the pan so it spreads out like an omelette.
- Cook for 6 to 7 minutes until the edges are firm and the bottom is golden.
- Carefully flip and cook for another 2 to 3 minutes until set.
- Slide onto a plate, sprinkle with fresh parsley, and serve warm.
Notes
- You can add spinach, kale, or vegan cheese for extra flavor.
- Serve with toast or a side salad for a complete meal.
- For a lighter texture, blend the batter before cooking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 omelette
- Calories: 235
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
