Eggless Omelette

2015-11-22 09.14.41b

Finally, an omelette substitute! I was beginning to think this wasn’t possible without using tofu. I’m very happy with the result and even more happy with the ingredients. They are made with chickpea flour (AKA Gram flour, AKA garbanzo bean flour) which is high in protein (6 grams per 1/4 cup), fiber, and iron. One serving will fill you up!

It only takes me about 10-15 minutes start to finish, with just 5 ingredients and some seasoning. I even got my husband to try these and he vouched for their goodness, although he likened them to egg pancakes which has me thinking some maple syrup would be a yummy dressing for my omelette 🙂

The version below I show pictures of my sausage and cheese omelette (using daiya vegan mozzarella shreds).

Eggless Omlette
Prep time
Cook time
Total time
Cuisine: Breakfast
Serves: 2
  • 1 cup Chickpea Flour
  • 1 cup almond milk (or water)
  • 1 tbsp ground flax
  • ½ tsp baking powder
  • ¼ tsp black salt (kala namak)
  • sea salt and black pepper to taste
  1. Mix dry ingredients, then wet.
  2. You should get a smooth thick batter you can pour into a medium heat skillet (that's been prepped with non-stick spray or oil) like a pancake.
  3. Let sit for 3-4 minutes to thicken then flip
  4. Add any omelette ingredients (pre cooked if needed) and let continue to thicken 3-4 minutes then fold and serve.

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