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Vegan chickpea omelette with sauteed veggies and smoked paprika aioli.

Vegan Chickpea Omelette

A great protein-packed, vegan breakfast choice! This vegan chickpea omelette is bursting with flavour and perfect for anyone avoiding eggs.
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Servings: 2 people
Author: Katie Stewart

Ingredients

For the omelette batter:

  • ½ cup chickpea flour
  • 3 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp turmeric powder
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • ⅔ cup water

For the veggie filling:

  • ½ cup mushrooms (thinly sliced)
  • ½ cup red bell pepper (diced or sliced)
  • ¼ cup red onion (finely diced)
  • ½ cup baby spinach (roughly chopped)
  • ¼ cup fresh basil (roughly chopped)
  • 1 avocado (sliced)

For the smoked paprika aioli:

  • ½ cup vegan mayonnaise (ie. avocado-oil based(
  • ½ tablespoon lemon juice
  • ½ teaspoon smoked paprika
  • 1 clove garlic (minced)
  • 1/2 tsp sea salt

Instructions

  • Make the Batter: In a mixing bowl, combine the chickpea flour, turmeric, garlic powder, nutritional yeast, baking powder, salt, and pepper. Gradually add the water, whisking until you have a smooth batter. Let it sit for a few minutes to thicken slightly.
  • Prepare the Aioli: In a small bowl, mix together the plant-based mayonnaise, minced garlic, lemon juice, smoked paprika, and a pinch of salt until smooth. Adjust seasoning to taste.
  • Sauté the Veggies: In a non-stick skillet over medium heat, sauté the mushrooms, red peppers and red onion with a bit of avocado oil for about 5 minutes, until they start to soften. Add the spinach and basil and cook until it wilts, about 1-2 minutes. Season with a pinch of salt and pepper. Set aside.
  • Cook the Omelette: In the same skillet, add a little more oil if needed, and pour in the chickpea batter, tilting the pan to spread it out evenly. Cook on medium heat for about 3-4 minutes, or until the edges start to lift and the bottom is golden. Carefully flip over and cook for another 2-3 minutes.
  • Fill the Omelette: Spread a layer of smoked paprila aioli on the inside of the cooked omelette. Spoon the sautéed veggies onto one half of the omelette. Add sliced avocado on top of the cooked veggies. Fold the other half over the filling and slide onto a plate.
  • Serve: Sprinkle with fresh herbs if desired and enjoy immediately. Store any leftover aioli in the fridge in sealed container and consume within a week.

Notes

Feel free to mix things up: swap out the veggies for any of your favourites to create the perfect omelette filling! Here are a few more ideas...
  1. Spinach, Sun-Dried Tomatoes, and Pesto: This vibrant combination of leafy greens and tangy sun-dried tomatoes is beautifully complemented by fresh basil. 
  2. Potato, Onion, and Fresh Rosemary: For a comforting option, combine hearty potatoes, sauteed onion, and fresh rosemary. Add a little cashew cream for a creamy addition.
  3. Zucchini, Cherry Tomatoes, and Dill: Thinly sliced zucchini paired with halved cherry tomatoes, seasoned and freshened up with a sprinkle of dill.