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2 vegan omelette on white plate with creamy dressing
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Vegan Omelette

Enjoy a nutrient-dense, flavor-packed vegan omelette ('omelet') with vegetables using simple ingredients and 20 minutes! This recipe is dairy-free, egg-free, and even soy-free (no tofu) and can be served as a light breakfast, brunch, lunch, or dinner!
Course Breakfast, Brunch
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Michaela Vais

Ingredients

  • 1/3 cup (60 g) red lentils ground into flour (see instructions)
  • 2 1/2 tbsp (20 g) tapioca flour (see notes)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1 pinch of Kala namak and turmeric
  • 2/3 cup (150 ml) water
  • 1/2 medium (50 g) onion chopped
  • 1 small (40 g) pepper chopped
  • 1/3 cup (40 g) mushrooms chopped
  • 2-3 tbsp of fresh herbs like parsley
  • Oil to fry

Instructions

  • Watch the video in the post for visual instructions.
    Heat about 1-2 teaspoons of oil in a skillet and add the onion, bell pepper, and mushrooms. Saute for a few minutes until the veggies are softened, then turn off the heat.
  • Meanwhile, grind 60 grams of red lentils (or split mung beans) in an electric coffee/spice grinder (or high-speed blender) until it's flour. You can also use store-bought lentil flour or mung bean flour. Chickpea flour works too.
  • Combine all dry ingredients (ground lentils, tapioca flour, salt, black pepper, cumin, smoked paprika, Kala namak, and turmeric) in a medium-large bowl and stir until combined.
  • Add the water and stir with a whisk. Also, add the cooked veggies and fresh herbs (I used parsley), and stir again with a spoon.
    Allow the batter to sit: Allowing the batter to sit for 5-10 minutes helps create a better consistency. It's not necessary though, but if you have the time, leave it for an extra few minutes.
  • Heat a few teaspoons of oil in a skillet (use the same that you used to saute the veggies, just wipe it clean with a tissue) and pour in half of the batter once the oil is hot.
  • Spread it evenly with a spoon and let the omelette cook over medium heat for about 3-4 minutes, then flip it over with a spatula (pancake turner) and cook the other side for a few minutes.
  • Repeat this process with the other omelette, serve, and enjoy!

Notes

  • You can replace the tapioca flour with more ground lentils or split mung beans, but I prefer the texture of the omelette with the tapioca flour.
  • Feel free to use other veggies of choice, e.g. tomatoes, zucchini, broccoli, etc. Just make sure the veggies aren't too wet. I often also add 2 cloves of minced garlic for more flavor.
  • Serve with a side of choice, e.g. pan-roasted potatoes or a dip like this Yum Yum sauce.
Nutrition Facts
Vegan Omelette
Serving Size
 
1 omelette
Amount per Serving
Calories
207
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
5
%
Carbohydrates
 
32
g
11
%
Fiber
 
11
g
44
%
Sugar
 
2
g
2
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.