This vegan omelet is the ultimate breakfast, with real egg-flavor! Easy to make and naturally dairy-free, egg-free, and gluten-free, this eggless omelet is the perfect way to start any morning.
½cupDaiya cheddar cheese shredsdivided between omelets
1red bell pepper, sliced
1bunchasparagus, cut into 1-inch pieces
½pintcherry tomatoes, halfed
¼cupgreen onions, sliced
¼cupfresh parsley, chopped
1cupwhite mushrooms, sliced
Instructions
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.
Notes
For oil free, you can skip out on the oil in the batter– just be sure to cook on a non-stick skillet, since the oil helps prevent sticking. You'll also want to leave out the vegan cheese, since it contains excess oil. If you do this, I suggest replacing with a homemade vegan cheese (such as cashew cheese) or drizzling it on top once cooked, to prevent this vegan omelette from becoming too dry.
The sky is the limit for veggie stuffers, but some good options are onions, mushrooms, bell peppers, tomatoes, or potatoes (or hash browns). You could also stuff it with salsa for a Southwestern kick.
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.