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Eggless Omelette
By (Published: )
A vegan omelette? Mind blown.
Prep Time Cooking Time Servings
1 person
  • 3 tbsp ground flaxseed
  • 1/2 cup + 1 tbsp warm water
  • 1+1/12tsp baking powder
  • 1 cup chickpea flour
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp turmeric powder
  • 1+1/2 cup cold water
  • 1 tbsp cooking oil
  • 1 onion, diced
  • 1/2 lb sliced mushrooms
  • 2 garlic cloves, minced
  • 1-3 cups spinach or kale
  • salt + pepper to taste

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Omelette Batter

  1. In a mug or small bowl, combine the flax and warm water. Stir and let sit for 10 minutes.

  2. In a large bowl, combine the flour, baking powder, salt, garlic, parsley and turmeric. Mix well.

  3. Add the flax/water mixture to the flour. Add the water, ½ cup at a time. Whisk until smooth. You want the batter to be loose and pourable but not water-thin.

  4. Let sit for about 20 minutes while you prepare the filling.


  1. Heat the oil in a large frying pan over medium-high heat. Add the onion to the pan and cook until it becomes softened and translucent, about 5 minutes.

  2. Add the mushrooms and cook until browned, about 5 minutes.

  3. Add the garlic and stir to combine everything.

  4. Add the spinach in bunches, adding more as it wilts down.

  5. Add the salt and pepper. Remove from the heat.

Making the Omelette

  1. Heat a 9-inch frying pan over medium heat. Spray the skillet with cooking spray.

  2. When the pan is hot, add 1/3 cup of the batter to the center of the skillet. Using your wrist, turn the skillet to spread the batter until it covers the whole skillet.

  3. If you need more batter, add a bit more, but you want an even layer of batter in the pan.

  4. Cover the pan with a lid and let the batter cook for about 5 minutes. This will allow the batter to steam and solidify.

  5. Remove the cover and spray some more oil around the edges of the omelette.

  6. Leave the lid off and let cook another 5 minutes. This will allow the omelette to crisp at the edges and the sides will lift off the pan with a thin spatula.

  7. When you can lift the sides without the omelette sticking, carefully move the spatula under the omelette and flip it.

  8. Let the omelette cook on this side for 5 minutes. While it’s cooking, add a few tbsp of filling to one half of the omelette.

  9. Add vegan cheese on top of the spinach/mushrooms filling. Carefully lift and fold the other half of the omelette onto the half with the vegetables. Press it down gently to melt the cheese.

  10. Cook for another minute or two and carefully slide the omelette onto a plate.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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