Go Back
Close-up of a golden vegan omelette filled with spinach, red bell peppers, mushrooms, and onions on a terracotta plate.

Vegan Omelette with Colorful Vegetable Filling

This Vegan Omelette with Colorful Vegetable Filling is a quick, healthy, and protein-rich meal made without eggs. Using chickpea flour as the base, it's filled with sautéed bell peppers, spinach, mushrooms, and onions. Perfect for breakfast, brunch, or a light dinner, it’s flavorful, satisfying, and ready in minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: plant-based, vegan
Calories: 250
Ingredients Method

Ingredients
  

For the batter:
  • 1 cup chickpea flour besan
  • 1¼ cup water or unsweetened plant-based milk
  • ¼ tsp turmeric
  • ¼ tsp black salt kala namak or regular salt
  • 2 tbsp nutritional yeast optional
  • 1 tbsp olive oil for cooking
For the filling:
  • 1 cup diced bell peppers red & green
  • 1 cup chopped spinach
  • ½ cup sliced mushrooms
  • ½ small onion finely chopped
  • Salt and pepper to taste
  • 1 tbsp olive oil for sautéing

Method
 

  1. Make the batter: In a bowl, whisk together chickpea flour, turmeric, black salt, nutritional yeast, and water until smooth.
  2. Sauté the veggies: Heat 1 tbsp olive oil in a pan. Add onion, bell peppers, mushrooms, and spinach. Cook for 4–5 minutes. Season with salt and pepper. Set aside.
  3. Cook the omelettes: Heat a non-stick pan over medium heat. Add a little oil. Pour ¼ of the batter and spread into a circle.
  4. Add the filling: Once bubbles form and edges lift (about 2–3 minutes), spoon some veggies on one half. Fold the omelette over.
  5. Finish cooking: Let it cook 1 more minute, then remove. Repeat for remaining batter.
  6. Serve hot with toast, avocado, or salad.