The “Eggless” Omelet (Omelette)

Earlier this week in my post about Eggless Quiche I mentioned eggless omelets.  Over the last couple of days I have had several people ask me for the recipe. So by popular request here it is:

Eggless Omelet

  1. Put a small amount of oil in the bottom of a large flat frying pan.  I have used olive oil, coconut oil and grapeseed oil
  2. Mix dry ingredients in a small bowl
    • 1/2 cup garbanzo bean flour
    • 1/4 teaspoon baking powder
    • salt and pepper to taste
  3. Turn the heat to medium low
  4. Slowly add wet ingredients while stirring briskly
    • 1/3 cup water
    • OPTIONAL: 1 teaspoon of oil
  5. Use a hand beater to beat the entire mixture until it is smooth and bubbly
  6. Pour into the bottom of the pan. It sets up quickly so you will want to pour it in a slow steady and thin stream; it should be about the consistency and thickness of a crepe
  7. Cover and cook for 4-5 minutes. Uncover, flip and continue to cook uncovered for 2-3 minutes.
  8. Remove from the pan.  Cover 1/2 with the filling of your choice; fold the other half over the top and enjoy!

You can use any of your favorite omelet fillings; either separately or in combination.

This morning I sautéed onions, garlic, green peppers, tomatoes and spinach in a small pan and used this as filling.  Other favorites are:

  • mushrooms
  • asparagus
  • avocado
  • red peppers
  • apples
  • berries
  • chili

Just use your imagination! You can even use vegetarian “meats” and things like Baco Bits.

We prefer this to an actual egg omelet.  It doesn’t leave that weird egg after taste and at about 150 calories it is EASY, nutritious, filling and tasty.  Not to mention cheap. What more can you ask for?

About Genene Cote

Genene Coté -- Nutrition Advocate, Counselor and Coach who is also a Whole Food Plant Based Eater (vegetarian/vegan), cook and gardener.
This entry was posted in Beans, Breakfast, fresh veggies, Protein, vegan, vegetarian, Whole Food Plant-Based recipes and tagged , , , . Bookmark the permalink.

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