How to Master the Perfect Vegan Omelet

Irecently ate breakfast for dinner, and I’m not talking about eggs.

Instead, I’ve made pancakes, French toast, and more recently, these omelettes. Omelets without eggs, you ask? I can’t wait to see some of the more picky reviewers take indignation at the name of this eggless version of a dish traditionally full of eggs, but yes: with the help of chickpea flour, you can make a nice vegan omelette.

Admittedly, it’s more like a savory pancake, with a batter that also includes a little baking soda (fortified with vinegar) for leavening and turmeric and nutritional yeast for color and earthy, nutty flavor. In the pan, too, it gives you those telltale bubbles on one side and a light browning on the other before slipping a spatula underneath for turning.

Rather than flip it completely, you add your filling – in this case mushrooms, spinach and cherry tomatoes, but it can be anything you like – and fold the omelette over the mixture.

Before serving, there is one important step. Previous recipes of this type that I have tried have resulted in something with a texture that is too dry for my liking. In this one, author Saskia Sidey cleverly asks you to turn off the heat after folding the omelet — then cover the pan for a few minutes to finish cooking, gently.

The result: crisp edges and a slightly creamy interior, helping this omelet live up to its name – at least for me. If you feel better calling it a pancake, that’s cool too. Just be sure to eat it when it’s cool and warm; that perfect texture doesn’t last after refrigeration, so now is not the time to create leftovers, whatever they are called.

Chickpea omelets with mushrooms, spinach and tomatoes

Check if the bottom is done

(Tom McCorkle/The Washington Post)

Active time: 25 minutes | Total time: 35 minutes

Serves: 2

Chickpea flour (AKA gram) brings a nutty flavor and slightly creamy texture to these plant-based omelettes. If you like vegan cheese, feel free to sprinkle some on omelettes before folding them, but these are great — and very filling — without it.


For the filling:

1 tablespoon extra virgin olive oil

230 g oyster mushrooms, cremini or any other mushroom, trimmed and chopped

70g lightly packed baby spinach

110g cherry or grape tomatoes, halved

¼ tsp. fine salt, plus more to taste

¼ tsp. freshly ground black pepper, plus more to taste

For the omelets:

100g chickpea flour

2 tablespoons nutritional yeast

¼ tsp. fine salt, plus more to taste

¼ teaspoon ground turmeric

¼ teaspoon garlic powder

¼ teaspoon baking soda

180 ml oat milk, almond milk or other unsweetened vegetable milk

2 teaspoons apple cider vinegar

1 tablespoon sunflower oil or other neutral oil

2 tablespoons chopped fresh parsley and/or dill (optional)


Prepare the filling: In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add spinach and tomatoes and cook, stirring, until spinach is completely wilted, about 1 minute. Sprinkle with salt and pepper, then remove from the heat, transfer to a bowl and wipe out the pan if necessary. Taste and season with more salt and/or pepper as needed.

In a large bowl, whisk together the chickpea flour, nutritional yeast, salt, turmeric, garlic powder, and baking soda. In a measuring cup with a pour spout, combine the non-dairy milk and vinegar and slowly pour into the bowl with the chickpea flour mixture, whisking constantly, until a smooth paste forms. Taste and season with more salt if needed.

Make the omelettes: In the same now empty nonstick skillet over medium heat, heat the vegetable oil until shimmering. Pour in half the batter and immediately stir the pan to coat the bottom. Cook until the omelet begins to brown and crisp on the bottom and the top changes from a shiny finish to a matte finish, with many small holes in the surface, about 2 minutes. Add half of the filling to one side of the omelet, then fold the other side of the omelette over the filling.

Turn off the heat, cover the pan with a lid and let the omelette steam for 5 minutes. Transfer the omelette to a plate and repeat the process with the rest of the dough, adding more oil if necessary.

Serve hot, sprinkled with parsley and/or dill, if desired.

How to store: It is best to eat them immediately after making them.

Nutritional information per serving (1 stuffed omelette, with oat milk) | calorie: 432; total fat: 20 g; saturated fat: 3g; cholesterol: 0mg; sodium: 854mg; carbohydrates: 44g; dietary fiber: 10g; sugar: 12g; protein: 19g.

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

© The Washington Post

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