Plant Based Omelet

So delicious and easy to make. Great for a Sunday morning breakfast. There are 2 recipes here, one with Chickpea Flour and the other with Split Mung Dal.

Chickpea Omelet

  • 1 cup chickpea flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon turmeric
  • 1/3 cup nutritional yeast
  • ½ teaspoon baking powder
  • 1¼ cup purified water

Select 3-5 of the following to stuff the omelet:

  • ½ yellow onion, chopped
  • 4 ounces, mushrooms, chopped
  • 1 tomato, chopped
  • ¼ red pepper, chopped
  • 1 small jalapeño pepper
  • 4 black olives, pitted
  • ½ cup cooked black beans
  • large handful of spinach or baby kale, coarsely chopped
  • Salsa or hot sauce

Combine the chickpea flour, onion powder, garlic powder, black pepper, turmeric, nutritional yeast, and baking powder in a small bowl. Add the water and stir until the batter is smooth.

Add 2 tablespoons of water to a frying pan and heat it over medium heat. Add your veggies and sauté until tender but firm.

Put the sautéed veggies into a small bowl and cover with a plate to keep warm.

Pour the batter into the pan, as if making pancakes. Flip the omelet when the underside is browned. Add some of the sautéed veggies and cook the other side for another minute, until brown.

Fold and serve topped with salsa, hot sauce, or more of your sautéed veggies.

An optional way to prepare the omelet is to put 1 serving of the sauteed veggies in the pan first and top with batter. Mix them together and let brown on one side, turning and browning on the other side before serving.

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Split Mung Bean Dal Omelet (Makes 4 servings)


  • 1 cup of split mung beans
  • 1 cup non-dairy, unsweetened milk
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp ground turmeric
  • 1/8 tsp black pepper
  • 1 tablespoon nutritional yeast
  • Optional: 1 teaspoon Mrs. Dash Extra Spicy or red pepper flakes


  • 1 onion, diced
  • 1 red sweet pepper
  • 6-8 mushrooms, diced
  • 2 cups spinach, large slice

Rinse mung beans well then soak overnight in 3 Cups water or cover with boiled water and let soak for 1 or 2 hours.

In non-stick pan, sauté onion, pepper and mushrooms, 3-4 minutes until onion is transparent.

While vegetables are cooking, blend mung beans with the milk and seasonings in a high-speed blender.

Add spinach to the vegetables and cook 1 minute more to wilt it.

Transfer the vegetables to a bowl and cover to keep warm.

Wipe out the fry pan and pour ¼ of the “egg” mixture in and roll the pan to move the mixture to the edges.

Flip the omelet when the underside is browned. Add some of the sautéed veggies and cook the other side for another minute or two, until brown.

Fold over and serve.