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Vegan Omelette

5 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Suitable For 6m+
Metric - US Customary Units

Ingredients

  • 30 g chickpea flour (also called besan or gram flour)
  • 1/4 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground turmeric
  • 1 tbsp nutritional yeast
  • Pinch black pepper
  • Pinch kala namak (black salt for an eggy flavour, or sea salt - omit for under 12 months)
  • 80 ml water (can sub with plant milk for a creamier omelette)
  • 1 tsp olive oil (to oil the pan)

Add ins

  • 15 g baby spinach (finely chopped)
  • 35 g cherry tomatoes (diced)
  • 25 g vegan cheese (grated)

Instructions 

  • Add all of the batter ingredients to a blender and blend for ~15 seconds until smooth (you can also whisk by hand).
  • Spray some oil in a hot pan, pour in all of the batter for a large omelette, or half for 2 smaller ones, and gently use a spatula to spread it evenly, then cook for 3 mins on medium-high heat.
  • If serving plain, flip over and cook for a further 2 minutes. If you’re adding fillings, fold in half like a traditional omelette and cook a further 2 minutes.
  • Cut into strips for babies under 12 months, and serve warm.

Storage

Store in the fridge for up to 2 days.