Ultimate Chickpea Vegan Omelet

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This vegan omelet recipe is the ultimate breakfast, with real egg-flavor and no tofu! Easy to make and naturally dairy-free, egg-free, soy-free, and gluten-free, this eggless omelet is the perfect way to start any morning.

I love serving this omelet with these easy lentil vegan sausage patties and air fryer vegan biscuits. Or try these low-carb cauliflower grits for a delicious side.

Delicious vegan chickpea omelet

Now you may be asking, how do you make a vegan omelet? Is it any different than cooking a regular omelet? The answer my friend, is that it reminds me of a cross between cooking an egg omelet and a crepe.

“Crepomelete” we’ll call it.

I like using garbanzo bean flour, as it’s a popular choice among vegans, but you could also experiment with other flours, such as cornmeal flour or white flour. Just keep in mind that switching flours will most likely alter the taste.

You also may be wondering if they actually taste like eggs, and if I’m overreaching. But I assure you that yes, they indeed taste like eggs and bring back all those nostalgic feelings.

You see there’s a secret weapon that gives this vegan omelet an eggy punch, setting this vegan omelet apart from your average egg-less recipe.

Why this recipe works

There is a secret ingredient to making this omelet taste like real eggs. Seriously, this ingredient is SO EGG-like that when I opened the packaging, I was immediately hit with an egg smell. I couldn’t believe it.

IT SMELLS LIKE EGGS!

Of course, my son said it smells like farts. But I mention this because A) he’s been vegan since birth and never actually had eggs, and B) this is PROOF it really does smell like eggs. Wanna know what it is?

It’s Himalayan Black Sea Salt, also known as Kala Namak. This stuff has a sulfur-like smell + taste, replicating the same flavor as hard boiled eggs (or, as my son pointed out, egg farts). It’s the perfect addition to any vegan kitchen and definitely helps when any egg cravings pop up.

You won’t find this special ingredient in the grocery store, but you can order it from Amazon by clicking here (affiliate link).

That being said, if you don’t have access to ordering it right now, you can always leave it out. You won’t get the same egg flavor but you’ll still get the overall feeling of an omelet, and it’s still super tasty. Packing it with vegan shredded cheddar cheese + your favorite sautéed vegetables makes an excellent breakfast!

Ingredients needed

Garbanzo (chikpea) flour. This is the base for your vegan omelet. I find that using garbanzo bean flour gives this omelet the right texture and flavor, without feeling like a pancake.
Nutritional yeast flakes. Using nutritional yeast gives this eggless omelet a cheddar flavor.
Onion powder. This helps flavor your omelet, but is optional.
Salt and pepper.
Water. Room temperature is best.
Oil. I like using olive oil or canola oil. You can also use coconut oil, but keep in mind it will harden if your water is cold. Also it will give your omelet a slight coconut flavor.
Vegan cheddar cheese shreds. I prefer using Daiya, but So Delicious or Violife also had delicious vegan shreds. This helps hold your omelet together so I wouldn’t skip it.
Vegetables for stuffing. I used red bell pepper, asparagus, cherry tomatoes, green onions, mushrooms, and parsley for this recipe.
KALA NAMEK. This is what makes your omelet taste like eggs!!

How to make a killer vegan omelet

First, pre-cook any vegetables that you want stuffed in your omelet, such as mushrooms, asparagus, and bell peppers. This can be done by pan-frying with a small amount of oil, OR steaming your vegetables for an oil-free option. Vegetables such as green onions, parsley, and tomatoes do not need to be pre-cooked before adding to your omelet.
To make the omelet, preheat a large non-stick skillet or griddle on medium heat. Then mix all omelet ingredients in a medium bowl and whisk until smooth.
Once your skillet/griddle is hot, drizzle with 1 tablespoon of oil, ladling 2 large scoopfuls of omelet mixture right on top of the oil; spread this out as thinly as possible. You want this to resemble a thin crepe more than a thick pancake.
While your omelet is cooking, spread a handful of the vegan shredded cheddar cheese on top. Add any veggies to one side. Continue to cook for about 3-5 minutes, until you see little holes coming through the batter; this means your omelet is starting to cook through.
Using your spatula, fold your omelet over and press to secure. Cook for an additional 2-3 minutes, carefully flipping if necessary, until omelet is heated through and cheese is melted.
Then, and this is my favorite part, take that sucker out of the pan and place it on a serving plate. Sprinkle some of that Kala Namak on top, or tuck it in the middle (I find adding the black salt last gives it a stronger egg flavor), and sprinkle over some green onions and fresh parsley for a stunning finish.

Frequently Asked Questions

Do I have to use oil or cheese for this vegan omelet?

Nope! You can skip out on the oil in the batter if need be– just be sure to cook on a non-stick skillet, since the oil helps prevent sticking. If you don’t want to do vegan cheese, you don’t have to, but I find that it helps hold this omelet together + gives it a wet, melty texture that tastes like a traditional omelet.

Is this vegan omelette gluten free?

YES! Garbanzo bean flour is naturally gluten free, making this omelet perfect for those with gluten sensitivities.

What are good fillings for this omelet?

The sky is the limit, but some good options are onions, mushrooms, bell peppers, tomatoes, or potatoes (or hashbrowns). You could also stuff it with salsa for a Southwestern kick.

Allergy Information

This omelet is 100% vegan, meaning it is egg-free, dairy-free, and meat-free. It is also naturally nut-free and gluten-free.
The base is created using garbanzo bean flour, but if you have a sensitivity, you could always try swapping it out for cornmeal flour or another flour of your choice. Just keep in mind that this will alter the flavor.
I enjoy using Daiya brand vegan shredded cheddar cheese (the cutting board collection), but you can use whichever vegan cheese you prefer.
Want to get some Himalayan Black Salt, aka Kala Namak for a poppin’ egg flavor? Order from Amazon by clicking here (affiliate link). When using this spice, remember that it is SALT and use wisely.

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