Hello!

My name is Nina and welcome to my blog, Naturally Nina. This is my space for all things that are important to me in living a healthful, vibrant and compassionate life. I hope you enjoy and can find a bit of inspiration!

Vegan Omelette

Vegan Omelette

I may be biased because I haven't eaten eggs in years, but to me this omelette tastes exactly the ones I used to make before I went vegan! Not only the taste, but the texture is so close to a 'real' egg omelette too. I wouldn't believe it was made from chickpea flour if I hadn't made it myself...

This vegan omelette is not only delicious, but also super satisfying, simple and quick to make, and you can easily change it up to suit your tastes and what ever ingredients you have on hand, such as adding in different veggies, curry powder or different herbs, whatever your heart desires in an omelette. But my favourite would have to be the classic mushroom and baby spinach combo!

Thanks to the star ingredient, chickpea flour, (which is such an amazing egg substitute!) this omelette is gluten free and packed full of plant protein. It's also full of fibre, B vitamins, calcium, magnesium and many more vitamins and minerals, so you're getting all the benefits without any of the negatives of eating eggs. 

This omelette has quickly become a new go-to for me, especially when my fridge is almost empty or I don't know what else I really want to make. Did I mention it also got a big tick of approval from my Dad?

I hope you enjoy it as much as I do and don't forget to tag me on Instagram if you make your own omelette so I can see your vegan omelette creation! xx

Ingredients:

  • 1/2 cup chickpea flour
  • 1 tsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/2 cup water or unsweetened plant milk
  • 1/4 tsp mixed dried herbs
  • 1/4 tsp turmeric
  • 1/2 tsp baking powder
  • black pepper
  • 2-3 mushrooms, sliced
  • 1 tbsp onion or leek, chopped
  • handful of baby spinach

Method:

  1. Mix together the chickpea flour, nutritional yeast, black pepper, baking powder, dried herbs, garlic powder and turmeric, then add the water or plant milk and stir until smooth. Set aside to sit for 5-10 minutes while you prepare the rest of your ingredients
  2. Heat a non-stick pan, then add the onion and mushrooms, sautéing until just soft. Add your spinach to the pan and, once soft, set the filling aside for later
  3. Now pour the omelette mixture on top (you may have to add a splash more liquid if it has firmed up too much, it should be a pancake batter consistency!) 
  4. Cook on medium for a few minutes or until you can see the edges start to firm and become less translucent with bubble on top
  5. Flip over your omelette with a spatula and cook the other side for another few minutes until golden brown
  6. Flip your omelette onto a plate and pile on your filling, then fold in half! I love adding some fresh chopped tomatoes, tomato sauce or Sriracha on top and serving with grainy toast, rice cakes or baked potatoes. Enjoy!

Notes:

  • This recipe makes 1 medium omelette
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