Description
This Vegan Mushroom Omelette recipe is a plant-based twist on a classic dish, featuring a savory chickpea flour batter filled with mushrooms, spinach, and onions. Perfect for a hearty and satisfying breakfast!
Ingredients
Scale
Batter:
- 1 cup chickpea flour
- 1¼ cups water
- 2 tbsp nutritional yeast
- ½ tsp turmeric
- ½ tsp baking powder
- ¼ tsp black salt (kala namak)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper to taste
Filling:
- 1 tbsp olive oil
- 1 cup mushrooms (sliced)
- ¼ cup red onion (diced)
- ½ cup spinach (chopped)
- 1 tbsp fresh parsley (chopped, optional)
Instructions
- Batter: In a mixing bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, baking powder, black salt, garlic powder, onion powder, salt, and pepper. Let rest for 5-10 minutes.
- Filling: Sauté mushrooms and red onion in olive oil until softened. Add spinach and cook briefly. Set aside.
- Cook omelette batter in a pan, add filling to one side, fold, and cook until set. Repeat with remaining batter and filling.
- Serve warm, garnished with parsley.
Notes
- Black salt can be substituted with regular salt for a different flavor.
- Experiment with adding vegan cheese, bell peppers, or tomatoes for variety.
- Use a non-stick or well-oiled pan for best results.
Nutrition
- Serving Size: 1 omelette
- Calories: 240
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg