Vegan Omelette
Serves 2
15 mins prep
10 mins cook
25 mins total
If you’ve been dreaming of a fluffy Vegan Omelet, then you’re going to love my easy 25-minute recipe made with chickpea flour eggs, veggies, and dairy-free cheese. It’s full of flavor, completely customizable, and you won’t believe it’s egg-free!
0 servings
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In a small omelet pan (6 or 8 inches), saute veggies with drizzle of oil, or broth, and salt and pepper if using. I add the greens last. Add the protein here if it needs to be cooked. Set aside. A trick I use is to add the cheese here. Dairy free cheese tends to take longer to melt so if you warm it with the cooked veggies it will melt better.
Using the same pan, pour the vegan egg in (put oil in first if using) and cook over medium low heat.
Allow it to firm up a bit then flip carefully. See note for a trick I use.
Once you see them firm up, add the cooked veggies, cheese and protein to one half of the egg.
Cook until you see the cheese melting and you look under the egg and see it brown.
Slide onto a plate and fold the empty side over to serve!
