If you didn’t know there is such a thing as Eggless Omelettes, well you are in for a delightful experience. Vegan omelets are delicious and healthy. Eggless omelets are cholesterol-free, low in saturated fats, and full of fiber making them a great heart-healthy alternative to making omelets. You have two choices to choose from, either a Pumpkin Seed or a Chickpea Flour omelet. They taste amazingly delicious and filling. Trust me when I tell you that you will not miss the eggs!
And if you like scrambled eggs, be sure to check out our blog on how you can also make Vegan Scrambled Eggs.
Watch “How To” Video:
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Pumpkin Seed Omelette
This vegan omelet is absolutely delicious! Yes, it's made out of Pumpkin Seeds. The Black Salt and the Curry Powder give the omelet an amazing flavor that you will not miss the eggs.
Ingredients
Omelette
- ¼ cup Raw Pumpkin Seeds
- ½ cup Water
- ¼ tsp Ground Turmeric
- to taste Black Pepper
- ¼ tsp Curry Powder
- ¼ tsp Onion Powder, unsalted
- ¼ tsp Garlic Powder, unsalted
- 2 tsp Nutritional Yeast
- 1 Tbsp Plant-Based Milk, unsweetened
- 2 tsp Golden Flaxseed Meal
- ⅛ tsp Kala Namak Black Salt (gives eggy flavor)
- ½ tsp Hickory Smoked Torula Yeast (optional)
- ⅛ tsp Baking Powder
Optional Vegetable Add-ins
- ½ cup Mushrooms
- ¼ cup Onions (red or yellow)
- ¼ cup Bell Peppers (red, yellow, or green)
- 2 cups Baby Spinach, Kale, Arugula, Broccoli, or greens of your choice
- 1 Tbsp Minced Garlic
- 1 tsp Olives
- Hold the Cheese Please Sauce or your choice of vegan cheese
Optional Toppings
- Salsa
- Cashew Mayo or your favorite vegan sour cream
- Chives
- Vegan Bacon Bits
Instructions
- Using a non-stick pan, sautee desired veggies for 4-6 minutes with a splash of water or vegetable stock. Add desired greens to the pan and cover for the last 2 minutes of cook time to wilt the greens. Transfer the cooked veggies to a plate and set aside.
- Add the pumpkin seeds, all spices, flaxseed meal, milk, and nutritional yeast to the blender. Blend for about 20 seconds until smooth. Allow the batter to rest for 5 minutes to activate the flaxseed.
- Rinse the non-stick pan and preheat the pan on medium-low heat.
- After the batter has rested, add ⅛ tsp of baking powder to the blender. Pulse a couple of times. Transfer all of the liquid to the preheated pan. Cover and cook for 8 minutes. Quickly flip the omelet over, cover the pan and cook an additional 5 minutes. Flip the omelet over again, and add the cooked veggies and vegan cheese to one-half of the omelet. Fold the other side of the omelet over to the side with the veggies. Cover and allow to cook an additional 2 minutes.
- Slide the omelet from the pan onto a plate. Garnish as desired. Enjoy!
Video
Notes
Click on the links below for the condiment recipes included in the ingredients:
Hold the Cheese Please Sauce
Cashew Mayo
Tried this recipe?Let us know how it was!
Chickpea Flour Omelette
Chickpea flour is a great vegan and low-fat option for making an omelet. Fill it with lots of veggies and you will have a delicious, filling, and heart-healthy meal!
Ingredients
Omelette
- 3 Tbsp Chickpea Flour
- ¼ tsp Ground Turmeric
- ¼ tsp Curry Powder
- to taste Black Pepper
- 1 Tbsp Nutritional Yeast
- ¼ tsp Kala Namak Black Salt gives an "eggy" flavor
- ½ tsp Garlic Powder, unsalted
- ½ tsp Onion Powder, unsalted
- ½ tsp Hickory Smoked Torula Yeast (optional)
- ½ cup Plant-Based Milk, unsweetened
- 1½ tsp Apple Cider Vinegar
Optional Vegetable Add-ins
- ½ cup Mushrooms
- ¼ cup Onions (red or yellow)
- ¼ cup Bell Peppers (red, yellow, orange, or green)
- 2 cups Baby Spinach, Kale, Arugula, or greens of choice
- 1 Tbsp Minced Garlic
- 1 tsp Olives
- Hold the Cheese Please Sauce or your favorite vegan cheese
Optional Toppings
- Salsa
- Cashew Mayo or your favorite vegan sour cream
- Vegan Bacon Bits
- Chives
Instructions
- In a small mixing bowl, whisk together the flour, spices, milk, and apple cider vinegar until smooth. Set aside and allow to rest for 5 minutes. The batter will thicken as it sits and that's ok.
- Using a non-stick pan, sautee desired veggies for 4-6 minutes with a splash of water or vegetable stock. Add desired greens to the pan and cover for the last 2 minutes of cook time to wilt the greens. Transfer the cooked veggies to a plate and set aside.
- Rinse the non-stick pan and preheat on medium-low heat.
- Pour all of the batter into the preheated pan. Spread out the batter evenly. Cover and allow the omelet to cook for 7 minutes. Quickly flip the omelet over, and cook uncovered for 6 minutes. Flip the omelet over, fill one side of the omelet with the cooked veggies, and top with vegan cheese (if using). Fold the other side of the omelet over to the side with the veggies. Cover and cook for an additional 2 minutes.
- Slide the omelet onto a plate. Top with desired toppings. Enjoy!
Video
Notes
Click on the links below for condiment recipes included in the ingredients list:
Hold the Cheese Please Sauce
Cashew Mayo
Tried this recipe?Let us know how it was!
I used the spices in your recipe, but I made my own substitute egg from yellow mung beans inspired by the Edgy Vegan’s recipe. I followed your suggestion for how to cook it. My omelet came out good. I have to try your pumpkin seeds one next. Thanks again Faith!
Hey Sondry! Oh my, mung bean eggs sound absolutely amazing! So glad to hear that your omelet came out well!