I’m always looking for time savers, particularly when it comes to breakfast. Though I love chickpea omelets, especially as a break from the oatmeal I eat most days, I’m not often in the mood to measure all the seasonings I need to make them taste the way I like.
So a few weeks ago, I decided to experiment with making a mix that I could fix ahead of time and keep in the fridge so I could put together an omelet any time I like. And I’ve been enjoying chickpea omelets for breakfast (and lunch) ever since!
The recipe is based on my Chickpea Flour Omelets with Asparagus, but I’ve tinkered with it to get the seasonings just right–flavorful but “generic” enough that they go with whatever ingredients I choose to fill them with.
Now all I have to do is mix 1/3 of a cup of the pre-made mix with 1/3 cup of water, chop a few favorite veggies, and cook them like pancakes. A bit of sriracha mayo or Roasted Red Pepper Dressing takes them from delicious to sublime.
My favorite way to make these is to stir the omelet “filling” right into the batter (that’s baby kale and roasted red peppers in the photos). Almost any fast-cooking vegetable will do, as long you don’t add too much. You can also make them more like traditional omelets by folding them over a filling, but to me, that’s just more work. I like to keep things simple in the morning.
So consider this my holiday gift to you: omelets any day of the week!
Chickpea Omelet Mix
Ingredients
- 1 1/2 cups chickpea flour (superfine gram flour or besan or garbanzo-fava flour)
- 3 tablespoons nutritional yeast
- 3 tablespoons ground flax seed
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cumin
- 1 teaspoon salt if desired
- 1/2 teaspoon turmeric
- 1/4 teaspoon black salt (kala namak)
- 1/4 teaspoon black pepper
Instructions
- Mix all ingredients thoroughly. Store in refrigerator in tightly sealed container.
- To use: Stir mix before each use. Mix one heaping 1/3 cup with 1/3 cup water. Stir well and allow to stand for a few minutes to thicken. If desired, add up to 1/2 cup finely chopped quick-cooking vegetables, such as spinach, kale, roasted red pepper, kalamata olives, or tomatoes, to the batter. You may also add pre-cooked ingredients, such as mushrooms or broccoli, as long as they are chopped small. If the batter seems too thick (thicker than pancake batter), add water a little at a time until thinned.
- Heat a non-stick pan over medium-high heat until a drop of water sizzles. Spoon in half of the batter and spread it evenly in a circle approximately 4 to 5-inches in diameter. You want it to be on the thin side rather than thick. Cover the pan and cook, checking often, until the top is no longer shiny wet looking and the underside is light to medium brown (lift a corner with a spatula to check). Flip over and cook the other side, with the lid on, for another minute or two. Make sure that the center isn’t uncooked (raw chickpea flour tastes BAD). Place on plate and keep warm until ready to serve. Repeat with remaining batter.
- Two omelets equals 1 serving or 1/3 cup of mix.
Notes
Nutritional info is approximate.
Note: I’ve begun replacing my traditional non-stick pans with ones that are free of PTFE and PFOA. I use this moderately priced skillet by Scanpan to make these omelets.
Enjoy!
This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!
Will
December 19, 2014 at 1:05 amSeems similar to farinata (which I’ve always noticed does have a slightly eggy texture).
tina
December 19, 2014 at 5:50 pmThanks for the information about the non-stick pans. I have been wanting to replace mine, but have not had time to do the research.
Susan Vickers
December 21, 2014 at 1:57 pmHave made these a few times. Keep doubling,tripling the recipe. They are ever so tasty!
Thanks for yet another keeper recipe!
~sv~
Ellen Ledermane
December 22, 2014 at 7:05 amLoved this! Made it with some sauteed turnip greens, mushrooms, and tomato. Have seen other recipes for this online, but yours looked to be the best and now that I’ve tried it, I see no need to try any others. Made it with the fantastic red pepper dressing.
And thanks so much for posting about the pan…it sounds fantastic. We’ve been wanting to change out our old nonstick pans, but couldn’t find one that got good reviews.
My taste buds thank you as does my general health for all you do!
April
December 22, 2014 at 4:02 pmThese are amazing. I’m already imagining different things to mix in or flavor these!
Dina
December 23, 2014 at 8:47 am… Warmest greetings to you Susan, thank you for your love & all that you’ve shared with us all, over time, i pray that you, your loved ones & the whole world end this year & begin the New one with abundance in love, peace, good will, healing & green green health, God’s Blessings to all …
Mary P
January 7, 2015 at 8:56 pmWow, I made this mix for the first time and then went ahead to make some omelets – they were excellent! This recipe is definitely a keeper, and a time saver as well. Thanks so much!!
Arsie Organo
January 10, 2015 at 11:02 amSimple, healthy and Yummy! That’s all I can say with the Chickpea Omelet you’ve shared to us all. And that’ll be on our plate first thing in the morning.
Thanks!
Cheri
January 10, 2015 at 8:36 pmI want to thank you for sharing this. It has made a nice difference in my breakfast routine!
Dina
January 11, 2015 at 10:03 pm… Hi Susan, pray this finds you in good health, this is the only place i know to inquire about a concern of mine, the last time i received a newsletter from you, was on the 12th September 2014, i thought may be i am supposed to subscribe again with the new year, but i got a response that i am still a subscriber, my question is, am i required to do anything ? Is there a hiccup some where, for not receiving your newsletters ? If there are no hiccups any where, i’d be very happy to see the newsletters back again, thank you, love, peace & a great day to all :), God Bless …
Susan Voisin
January 11, 2015 at 11:19 pmHi Dina, I checked and you’re still on the newsletter list. Have you checked your spam folder? Several issues have come out since September, and I don’t have a record of them bouncing from (not reaching) your email address, so they may be being sent to spam. But you can see all of the issues that you missed by going to the bottom of this page: https://blog.fatfreevegan.com/newsbites-the-fatfree-vegan-newsletter
I’m in great health, thanks for asking!
Dina
January 20, 2015 at 12:48 am… Hi Susan :), pray that this finds you in good form & happy, thank you for your reply, and please forgive my late reply, relieved to hear from you, and grateful that i’m still on the newsletter list, but still no newsletters till today, i don’t have a spam box, but i have a junk box, and your newsletters don’t go there because your on my mailing list, i regularly clean it up & never saw Fat Free Vegan there. i would say, millions of people are on the net, so hiccups here & there are bound to happen. Thank you very much for the link you provided, it is fantastic, i was thinking since i have still not received any news letters from FFV , of subscribing to the NewsBites , to stay connected, but i wanted to ask you first, if that’s alright with you, i’ll gratefully wait for your reply. And how’s mr. Loki 🙂 ? Thank you once more Susan, embracing you with a prayer for love & peace, to you, your loved ones & the whole world, God Bless …
Apurva
January 13, 2015 at 2:41 pmHaha, these are called ‘Chila’ in India. It’s a classic staple breakfast dish. 🙂
Emily
January 18, 2015 at 9:26 amThis is genius! Not only would I use something quick and easy like this for myself but it would make an awesome holiday gift!
C. Fruity
January 18, 2015 at 7:22 pmchickpeas are awesome! I’ve never tried a chickpea flour but will have to check it out.
marieflores
January 20, 2015 at 2:14 amGreat recipe, my family and me enjoyed it alot and the best part is it takes less time and nutritious
Amy
January 20, 2015 at 3:16 amI’ve just returned from india where I was served chickpea omelettes for breakfast one day and absolutely loved them. SO pleased to have found your recipe so soon after getting home! Absolutely delicious. Thank you so much. This will definitely become a regular in my house.
Sheri
January 22, 2015 at 10:52 amI just made this again for breakfast. I cooked it with fresh diced spinach.I put it on a toasted English muffin with a slice of tomato and some vegan mayo. It was HEAVEN!!! I filled up my Mason jar with another batch of this mix. Sooo good! Thanks Susan!!!!
Tinks
January 23, 2015 at 3:14 amThese are yummy. Gave a jar to my daughter as a Christmas gift and the response was so good I made up a jar for myself. It makes a lovely light meal and so quick and easy. Many thanks.
Melanie
January 23, 2015 at 12:23 pmWow…this looks amazing! Does it really taste “eggy” like an omelet?
Susan Voisin
January 23, 2015 at 12:29 pmIt’s been so long since I had an omelet that I don’t know how to answer that! The black salt gives it a slightly eggy flavor, but overall, I would say no. It tastes great, but you won’t fool anyone into thinking it’s eggs.
Alex
January 24, 2015 at 6:12 amJust made these for the second time and they are fantastic! I can’t get hold of the black salt so I guess they aren’t quite as ‘eggy’ as they’re supposed to be, but still: delicious. I’m also really impressed with how well they seal themselves while cooking. Thanks!
Cea
February 8, 2015 at 7:05 pmLooking forward to trying this out. Been vegan for 5 years, but lately been realizing how much I miss the simplicity of eggs!
Out of curiousity for meal prep purposes, does the batter keep? Or are you better off making the omelettes at the time? If so, how long should they keep for?
Thank you!! 🙂
Susan Voisin
February 8, 2015 at 7:50 pmThe batter will get too thick and the omelets won’t rise much if you try to save the batter, so I don’t advise it.
cynthia
October 25, 2015 at 5:12 amsince i cook for one – me – i do save the batter. it does thicken.
Elisa
February 9, 2015 at 12:10 pmThis is excellent! I never had any luck with chickpea omelettes before this recipe. I made a batch of this and used it up within a week – it was so good. I can’t believe how much it resembles an egg based dish. The first time, I made it pancake style with shredded carrots and zucchini. The next two times I made it plain and then flipped in half with various fillings. I have to go make another batch now. I love having it on hand for a quick, last minute meal. Thank you!
Becca
February 14, 2015 at 1:18 pmI tried this recipe for breakfast today and all I can say is WOW!!! It’s delicious and will definitely become a permanent fixture in my breakfast rotation. I can’t say the taste resembles eggs at all, but it does remind me of the delicious pakora battered veggies from my favorite Indian restaurant.
Vegan Junction
February 14, 2015 at 4:05 pmAh, very nice! I’m sure this recipe will come in handy plenty. There are so many omelet fans out there it’ll be nice to now have a plant-based recipe for one. 😉 Thanks for this!
Klaus
February 24, 2015 at 10:23 amDelicious –
it’s the very best chickpea Omelet I ever have made.
Together with a leftover Hummus and some green salad.. hmmmm
Mary Z
March 1, 2015 at 4:45 pmI have multiple food allergies that mean I can’t eat at any restaurants or eat any packaged foods, so I was looking for some great foods I can make easily when I travel. I tried these tonight, hoping that I could pack the mix and add in whatever safe vegetables I find while traveling.
These are amazing! They taste delicious, and they’re so easy. Plus, they’re healthy!
Thank you so much for this recipe! I plan on taking it with me on all my travels from now on.
Airyfairycelt
March 9, 2015 at 7:55 amIt is the namak that is stopping this one. Amazon will not deliver all you see, not to Ireland, makes things a real nuisance as I love those skillet (frying) pan and the iron in them too, but there. I will keep trying now and then.
Sarah
March 17, 2015 at 9:00 amI LOVE this recipe. I keep the mix in my refrigerator for the times I need to whip up something quick. I chop up Trader Joe’s Fire Roasted Bell Peppers and Onions and some spinach or kale for some nice flavor and texture. I serve it with Muir Glen Organic Tomato Ketchup. I’ve been thinking about mixing in some salsa some time. Thanks again for your great recipes.
Inge
March 25, 2015 at 10:36 amThat looks perfect for busy days! Do you know if it would be possible to sub the nutritional yeast with something? (I am not sure I can find that in the stores around here…)
Junebug
March 29, 2015 at 9:53 amThis was so delicious and easy to make!!! I added a tsp of both garlic and onion powder since I was making Indian style veggies (garlic, cumin seed, ginger, mustard seed, chili flakes), and it was a huge success!!! Thank you thank you thank you!!!
Olwyn Irving
April 5, 2015 at 6:03 pmi am trying to access the recipe box but have forgotten how I am signed up. Can you help? Thanks, Olwyn
I am an ancient vegetarian turned vegan – I love your site and you are my “go to” problem solver. I am so pleased I have found you!
Heidi Klein Weddle
April 18, 2015 at 1:31 pmI love all your recipes but I think this one is my favorite. I had been making it with Bob’s red mill with excellent results. Today I made a new batch with chickpea flour from Bulkfood’s com and the taste was good, but it didn’t hold together at all. It was more of a scramble. It fell apart when I tried to get underneath it and flip it- but wasn’t sticking to pan. Have you found this happens with different brands of chickpea flour? I also had my 2 year old helping me so maybe I messed something up? I tried to add more flaxseed but it didn’t help. thank you!!!
Janet
April 24, 2015 at 12:35 pmMade this recipe for the first time today. I was a little hesitant, even to the first bite, but it was great! Definitely will be printing this one out and adding it to our breakfast rotation. Nice to have something besides pancakes, waffles and oatmeal. I added roasted red pepper, rehydrated sun-dried cherry tomatoes (from my garden last year), fresh spinach, chopped green chilie (also from my garden) and some fresh garlic chives. YUMMY! My husband approved as well. I made some hash browns on my waffle iron to go along. Very nice meal. Thanks.
Alexandra
April 25, 2015 at 8:26 amgreat recipe, and nice to have to whip up an omelet on the weekend; filled it with spinach and mushrooms and leftover “potato-zuch cheese”. Added some ezekial toast with jam and an orange: banquet.
Patrice
July 1, 2015 at 9:23 amToday was my husband’s first day of retirement and I wanted to make something special…I remember having read your recipe but hadn’t made it until today. Crazy good!!! I cooked some onion, red pepper and spinach and added it to the omelet after I turned it. I was so good in fact that I made more master-recipe to keep on hand. It’s a winner, as usual Susan. I’m so grateful that you’re only a click away.
deb
July 6, 2015 at 3:40 pmThey were delicious, but mine came out a bit thick. Should I just add a bit more water next time. Also I don’t have any black salt and can’t find any on my island. I served mine with chutney.
Susan Voisin
July 6, 2015 at 4:37 pmYes, sometimes they will be thicker than other times–drinks, humidity? Who knows? So just add water as needed. Chutney sounds great!
Stephanie
August 20, 2015 at 12:08 pmI just made these. This is pretty good and does have an eggy flavor and consistency. My toddlers loved it which is saying something. (I recently discovered they have a severe egg allergy so I was looking for good taste-a-likes). Thanks for posting!
Kylie
October 8, 2015 at 10:50 amYUM!! These were seriously delicious and SO easy to make!!! Passing the recipe along for sure! Thank you!
cynthia
October 25, 2015 at 5:11 amthis besan flour omelette has been an Indian staple for some time
Laura M.
November 8, 2015 at 9:59 amSusan, this mix is incredibly good. I prepared it like 1 month ago and forget about it. Today I followed your instructions to the letter and I got 2 delicious (spinach, red bell pepper and onion) omelettes. I shouldn’t be surprised, I have followed your blog for over a year and I never have had to adjust any seasoning or figure out missing instructions. Your dishes are flavorful and tasty… I don’t comment or review recipes, so I’m going to summarize, I have tried your desserts, salads, stews and seitan recipes and they are all wonderful, you really explain step by step and tell us what to expect, wonderful. Thank you for sharing your recipes and happy Thanksgiving!
will
December 26, 2015 at 1:28 pmI’ll have to try this recipe but is it more like a flat bread?
Susan Voisin
December 28, 2015 at 7:58 amIt’s somewhere between a pancake and an omelet. It’s moister than a pancake and more bread-like than an egg omelet.
denise
January 3, 2016 at 9:29 amThank you so much for a pantry staple! I’ve tried ‘besan omelets’ before without luck-not sure if I ever used baking powder.
The proportions were just right, and more can be added to taste. I used more kala namak.
I didn’t notice you saying to make two smaller omelets out of the 1/3 cup mix, so I made one in a hard anodized pan with a bit of oil and it cooked fine. I covered it, and flipped when the sides were just dry
Really like this versatile easy recipe
orthohawk
January 17, 2016 at 1:05 amI’ve recently started the weight watchers points system method of tracking my daily food intake. I have a question: in your nutritional info section, you say the serving size is 1/6 of the recipe. Is that a third of one of the omelets, then? the two different serving size statements were a little confusing 🙂
Susan Voisin
January 17, 2016 at 7:47 amThat’s phrased awkwardly because of the constraints of my recipe software. A serving is 1/3 cup of the mix which makes 2 small omelets. There are 6 2-omelet servings per the entire batch of omelet mix.
orthohawk
January 22, 2016 at 6:57 amThanks!
I tried these this morning. My first problem was that my miracle non-stick pan was decidedly NOT, so I ended up tossing the first one in the trash after I’d shredded it trying to get it out of the pan. A spritz of Pam took care of the problem.
Second, the batter smelled rather funky so it had me a little worried, lol. But the taste AND smell of raw chickpea flour must be equally bad because the taste of the cooked “non-elet” wasn’t bad. It didn’t particularly excite me (even with the minced onion, carrot and olives; I also subbed olive brine for about 1/4 of the liquid) but I’m sure it will jazz up with some cilantro chutney. 🙂