A simple vegan omelette is welcome at any time of the day and this one is jammed full to bursting with tasty fresh herbs, red onion and dijon mustard. Delicate yet savoury it is filling enough to see you through until lunchtime and only uses five ingredients (plus water and salt and pepper)!
When I made the decision to tun vegan in 2017 I was absolutely delighted to realise that both baking and egg based dishes like omelettes, pancakes and scrambles were still on the menu! With a few adjustments and a bit of imagination the transition really was very easy.
How To Replace Eggs in Vegan Savouries
This vegan omelette is made with a gram flour and water batter. Gram flour is readily available in supermarkets and whole food stores and is made from ground chickpeas. It is sometimes actually labelled as chickpea flour or besan flour and it is totally gluten free. It works brilliantly in recipes like this Carrot and Coriander Fritters and these Full English Breakfast Muffins as well as for onion bhajis, pancakes and quiches. For a creamier omelette i sometimes add a little silken tofu into the mix.
Vegan Omelette Fillings
The choice of flavourings for a chickpea omelette is huge once you have the hang of this very simple batter. I flavoured mine with big handfuls of fresh herbs, sweet red onion and some dijon mustard but you could add garlic and mushrooms, grated carrot and dill, vegan sausage slices and tomatoes or some nutritional yeast for a cheesy flavour – which flavour combination would you go for?
How to Make a Vegan Omelette – Tips and Tricks
Full ingredients, method and printable recipe card can be found at the bottom of this post.
- Sift the gram flour to get rid of any lumps.
- Whisk in enough water to make a batter the consistency of double cream. I’ve tested the measurements in this recipe lots of times but if you think it’s a bit thick add just a little bit more water to thin it.
- Once you’ve whisked your flour and water together simply add all the other ingredients and mix it to combine.
- Heat a little oil in a non stick frying pan and ladle half of the batter in
- Spread it out gently with the back of a spoon until you have a nice circular pancake.
- Cook gently until the top sets and small bubbles appear.
- Carefully turn the omelette over using a spatula and cook for a further minute or two.
- Keep your omelette warm in a low oven while you cook the second one or feed it to the hungry person standing beside you and then cook your own!
- Serve this herby vegan omelette with some gently pan fried tomatoes and doorstop bread and vegan butter.
- Try it for a weekend brunch with vegan mayo, tomatoes, mushrooms and hashbrowns.
- It is delicious with minted new potatoes and salad.
- Pack it up for a picnic with a selection of salads and some crusty bread, it tastes delicious cold too!
Looking For More Savoury Vegan Recipes? Try My:
Vegan Omelette with Fresh Herbs and Mustard
- 75 g gram flour, sifted
- 125 ml cold water
- 1/2 small red onion, peeled and diced
- 1 tsp Dijon mustard
- 10 g fresh parsley, finely chopped
- 10 g fresh chives, finely chopped
- salt and pepper to taste
- 1 tbsp olive oil for frying
- Whisk the water into the gram flour until you have a lump free batter the consistency of double cream.
- Add the herbs, onion, mustard and salt and pepper and stir to combine.
- Heat the oil, gently, in a non stick frying pan.
- Add half of the batter to the pan and spread it out with the back of a spoon.
- Cook gently for a few minutes until the top is set and small bubbles appear.
- Flip the omelette over using a spatula and cook for a further minute or two.
- Serve hot from the pan or keep warm in the oven while you cook the second omelette in the same way.
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