The secret to getting your vegan eggs to taste like eggs
How to make a killer vegan omelette
Allergy Information & Substitutions
- This omelette 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.
- Some delicious vegetable options include sauteed mushrooms, asparagus, cherry tomatoes, green onions, red or green bell peppers, sweet onions, or potatoes.
- 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.
- For another killer vegan breakfast recipe, check out my Vegan Breakfast Sausage Patties.
- Want another vegan egg recipe? Try my Vegan Egg Sandwich.
This Vegan Omelette Tastes Like Eggs
For the omelette mix:
Vegetables + extra ingredients for stuffing your omelette:
- Kala Namak, FOR EGG FLAVOR
- Daiya cheddar cheese shreds
- red bell peppers, sliced
- asparagus, cut into 1-inch pieces
- cherry tomatoes, halfed
- green onions, sliced
- fresh parsley, chopped
- white mushrooms, sliced
- First, pre-cook any vegetables that you want stuffed in your omelette, 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 omelette.
- To make the omelette, preheat a large non-stick skillet or griddle on medium heat. Then mix all omelette ingredients in a medium bowl; whisk until smooth. Once your skillet/griddle is hot, drizzle with 1 Tbsp of canola oil, ladling 2 large scoopfuls of omelette 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. You can read more about this in the detailed instructions for your “crepomelette” in the post above.
- While your omelette 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 omelette is starting to cook through. Using your spatula, fold your omelette over and press to secure. Cook for an additional 2-3 minutes, carefully flipping if necessary, until omelette is heated through and cheese is melted. Remove from heat and top with Kala Namak (black salt), green onions, and chopped parsley. You can also tuck the black salt inside the omelette if you prefer!
Thank you for taking the time to invest in your health and happiness!