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. It is delicate yet savoury, filling enough to see you through until lunchtime and it only uses FIVE ingredients (plus water and salt and pepper)! I have several recipes for vegan omelettes, tortilla and Frittatas up my sleeves but this one is definitely the simplest so I’m sharing it for all those of you who are trying vegan for Veganuary and really want it to be easy! 

Easy, 5 ingredient, Vegan Omelette with Fresh Herbs and Tomatoes

I found eggs far easier to give up than cheese when I went vegan nearly two years ago and I was absolutely delighted to realise that egg based dishes like this vegan omelette, pancakes and scrambles were still on the menu! With a few adjustments and a bit of imagination the transition really was very easy.

This particular vegan omelette is made with gram flour which is now readily available in supermarkets as well as whole food stores. It is also labelled as chickpea flour and, sometimes, besan flour and it is totally gluten free. I use it in recipes ranging from my Carrot and Coriander Fritters to my Full English Breakfast Muffins as well as for onion bhajis, pancakes. quiches and in some of my baking. If I want a creamier omelette I add some silken tofu into the mix but let’s just keep it really simple for today!

Gluten Free Vegan Omelette with Fresh Herbs

 

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

I always sift my gram flour to make mixing the batter even simpler, then 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 your 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. Flip 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! 

Fresh Herb Vegan Omelette served with gently fried tomatoes

I served my herby vegan omelette with some gently pan fried tomatoes and doorstop bread and vegan butter for lunch today. Bonus Boy really likes it for a weekend brunch with vegan mayo, tomatoes and hashbrowns and it is also delicious with minted new potatoes and salad – so many ways to eat an omelette! 

5 from 1 vote
Easy, 5 ingredient, Vegan Omelette with Fresh Herbs and Tomatoes
Vegan Omelette with Fresh Herbs and Mustard
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A super simple recipe for gluten free vegan omelette using chickpea flour. Filled with handfuls of fresh herbs and a little dijon mustard for good measure, this vegan recipe is tasty and satisfying at any time of day. 

Servings: 2
Author: Chris Mosler @thinlyspread
Ingredients
  • 75 g (3/4 cup) gram flour, sifted
  • 125 ml (1/2 cup) cold water
  • 1/2 small red onion, peeled and diced
  • 1 tsp Dijon mustard
  • 10 g (1/3 cup) fresh parsley, finely chopped
  • 10 g (1/3 cup) fresh chives, finely chopped
  • salt and pepper to taste
  • 1 tbsp olive oil for frying
Instructions
  1. Whisk the water into the gram flour until you have a lump free batter the consistency of double cream.

  2. Add the herbs, onion, mustard and salt and pepper and stir to combine.

  3. Heat the oil, gently, in a non stick frying pan.

  4. Add half of the batter to the pan and spread it out with the back of a spoon.

  5. Cook gently for a few minutes until the top is set and small bubbles appear.

  6. Flip the omelette over using a spatula and cook for a further minute or two.

  7. Serve hot from the pan or keep warm in the oven while you cook the second omelette in the same way.

 

Herby Vegan Omelette with Parsley and Chives

If you like my vegan omelette you might also like to have a go at these Full English Breakfast Muffins which also use gram flour as their secret, magical ingredient! 

Vegan Breakfast Muffins - Full English Breakfast Muffins with Vegan Sausage, Mushrooms and Red Onions

Or these Carrot and Coriander Fritters!

Carrot and Coriander Fritters

If you make my herby vegan omelette I would love to hear how you get on, come and tell me here or over on Facebook, Twitter or Instagram! Why not pin the recipe for later so you can find it easily?

Vegan Omelette with Fresh Herbs - Gluten and Dairy Free!

 

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