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Home » Recipes » Breakfast

Vegan Omelette

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vegan omelette

My delicious vegan omelette - ready in a flash for a quick lunch or breakfast! Made without chickpeas, so the texture is smooth, creamy, light and fluffy!


This one's been a long time coming - my vegan omelette! I used to ADORE an omelette back in the day - the ease of it all! An instant meal! But I promise you this is ALMOST as easy and definitely just as versatile! I like to fill my vegan omelette with melty vegan cheese and fresh baby spinach, so that's exactly what I've done here!

Alternatively you can fill your omelette with sauteed mushrooms, grilled veggies or even vegan ham with some melty vegan cheese!

Vegan Omelette

I've tried a whole bunch of vegan omelettes and they've all had a similar issue: chickpeas or chickpea flour! Don't get me wrong - I love chickpea flour and use it all the time in various dishes, but it's a flour after all, and tends to give things a floury, grainy texture. It also has a very conspicuous flavour which is difficult to mask and definitely not reminiscent of egg!

So I did away with it completely. Yep! Just got rid! This meant I needed to work with a much thicker batter, so the main body of this vegan omelette comes from extra firm tofu. I also replaced the chickpea flour with rice starch and potato starch.

vegan omelette

Why rice starch and potato starch?

Rice and potato starch work really well in this vegan omelette recipe because they have such a mild flavour (unlike chickpea flour). The rice starch helps the batter to firm up in the frying pan and also makes the edges turn nice and crispy! The potato starch gives the batter an egg-like texture once cooked and helps to keep things moist and light rather than dry and crumbly. 

I really wouldn't recommend using any other starches, as these two do the job so wonderfully. You can buy both from online wholefoods suppliers or from your local Asian supermarket. If you really really must swap the starches, you may use corn starch instead of the potato starch, but you'll definitely notice a difference in texture. 

Vegan Omelette

What should I fill my vegan omelette with??

This is where things get really fun. Firstly, this vegan omelette batter is so delicious that you can simply make a classic french omelette with cheese and chives. Rolled up, it'll result in a delicious little snack! For a more substantial meal, try filling with grilled mushrooms and vegan cheese!

This batter even works great for a Spanish style omelette! Pour over vegetable in a frying pan, top with vegan cheese and place under the grill until cooked through and golden on top. 

Vegan Omelette

Can I make in advance?

Once cooked, I'd recommend eating these vegan omelettes immediately. However, you can indeed make the batter in advance and store in the fridge until you're ready to use. The mixture will keep for a day or two in the fridge and may even develop in flavour over that time!

sliced

A note on tofu!

This vegan omelette recipe only works with EXTRA firm tofu. Not firm, not soft and definitely not silken. It gets its light fluffy texture from the extra firm tofu, so we mustn't skip this ingredient or make subs! I like to use Tofoo brand tofu as it's already pressed and super bouncy, which makes it perfect for this recipe!

on the fork

And that's it! This vegan omelette is the ideal vegan breakfast or brunch or even lunch is now within your grasp! ooooh! Aahhhh! The world is your oyster!

As always, it helps me MASSIVELY if you can rate and review this recipe below. This blog only exists because people like you actually use it and cook these recipes, so it would mean a massive amount to me if you could let others know that you rate this recipe or that you’re just excited to make it!

Alternatively, take a picture of your vegan omelette and pop it on instagram! Be sure to tag me though – I can’t wait to see how you use this recipe!

Vegan Omelette

Vegan Omelette (no chickpeas!)

Richard Makin
My delicious vegan omelette - ready in a flash for a quick lunch or breakfast! Made without chickpeas, so the texture is smooth, creamy, light and fluffy!
5 from 156 votes
Print Recipe Pin Recipe
Cook Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine All
Servings 2
Calories 381 kcal
Ingredients
 
 
  • 180 g extra firm tofu (drained)
  • 120 ml soy milk (unflavoured and unsweetened)
  • 2 tablespoon coldpressed rapeseed oil (or vegetable oil)
  • 4 tablespoon rice starch (also known as rice flour - see recipe note below)
  • 1.5 tablespoon potato starch
  • Pinch turmeric (optional)
  • ½ teaspoon fine sea salt
  • 2 teaspoon vegan butter
  • Pinch kala namak (optional)
  • 100 g baby spinach
  • 40 g vegan shredded cheese
  • Fresh chives (finely chopped)
  • Pinch ground black pepper
Instructions
 
  • Place the extra firm tofu, soy milk, rapeseed oil, rice starch, potato starch, turmeric (if using) and fine sea salt in the cup of a blender. Blend until smooth, scraping down the sides as needed.
    180 g extra firm tofu, 120 ml soy milk, 2 tablespoon coldpressed rapeseed oil, 4 tablespoon rice starch, 1.5 tablespoon potato starch, Pinch turmeric, ½ teaspoon fine sea salt
  • Place a medium frying pan over medium heat and add 1 teaspoon of the vegan butter. Once melted, add half of the blended omelette mix and spread into an even layer. Cover the pan with a lid to allow the omelette to cook for a few minutes.
    2 teaspoon vegan butter
  • Once the surface of the omelette is cooked, remove the lid and sprinkle the surface with a pinch of kala namak. Top one half of the omelette with half of the vegan cheese then top with half of the spinach.
    Pinch kala namak, 100 g baby spinach, 40 g vegan shredded cheese
  • Carefully, fold the omelette over the filling using two spatulas then return the lid to the pan. Lower the heat and cook for a further minute to allow the vegan cheese to melt and the spinach to wilt.
  • Carefully slide the omelette out of the pan and onto a plate. Top with the fresh chives and some freshly ground black pepper before serving. Repeat with the second half of the ingredients.
    Fresh chives, Pinch ground black pepper

Notes

1. The starches in this recipe are (unfortunately) necessary for its success. The rice starch (also known as rice flour) and potato starch are also not interchangeable or suitable for substitution as they behave very uniquely. Also, be sure not to use glutinous rice starch. It needs to be regular rice starch which will help the omelette to hold together and go crispy on the edges.
2. While hot, the omelette is rather fragile. It won't be quite as robust as an egg omelette. Be careful when you fold the omelette over and when you serve the omelette as it may break. For a lovely realistic folded omelette you must practice a little care.

Nutrition

Calories: 381kcalCarbohydrates: 28gProtein: 12gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 943mgPotassium: 575mgFiber: 3gSugar: 3gVitamin A: 5112IUVitamin C: 19mgCalcium: 181mgIron: 3mg
Keyword Vegan Omelette
Love this recipe?Let me know on Instagram!

WANT MORE BREAKFAST!?

Why not try:

Vegan Granola Base

Vegan Tofu Scramble

Banana, Chocolate and Cardamom Oatmeal Bars

More Breakfast

  • Vegan Banana Bread Pancakes
  • Vegan Bacon
  • Tofu Scramble
  • Vegan Pancakes

Reader Interactions

Comments

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    Recipe Rating




  1. Lillie Pierce

    August 29, 2022 at 11:32 am

    5 stars
    Sooooo good

    Reply
  2. Adri

    August 29, 2022 at 12:07 pm

    5 stars
    How is this not egg or chickpea flour!? He does it again!! Well done!

    Reply
  3. Rebecca

    August 29, 2022 at 12:52 pm

    5 stars
    Ingenious! Just look at that eggy texture

    Reply
    • Christine

      December 29, 2022 at 4:38 am

      5 stars
      I tried it because high protein and not too challenging, but it’s really good!! I don’t like the cheese I put with it - that’s the only thing I don’t like!

      Reply
  4. Debora

    August 29, 2022 at 5:38 pm

    5 stars
    Love this

    Reply
  5. Viki

    August 29, 2022 at 5:56 pm

    5 stars
    So delish and easy to make! Thank you Richard!

    Reply
  6. Myra

    August 29, 2022 at 9:41 pm

    5 stars
    Can’t wait to try it 🙂

    Reply
  7. Lindsay

    August 30, 2022 at 12:32 am

    5 stars
    Can’t wait to make these!

    Reply
  8. Corrina

    August 30, 2022 at 5:19 am

    Richard, you are a genius. Holy WOW.

    Reply
  9. Ellie

    August 30, 2022 at 7:06 am

    5 stars
    Finally a chickpea free omelette! I tried so many of them, and it just didnt sit right. I tried Just Egg, but this fits the bill better. I can properly pronounce and know what all the ingredients in your omelette recipe are! Thank you so much!

    Reply
  10. Elainr

    August 30, 2022 at 8:12 pm

    Amazing! Can’t wait to try. Anyone know where I would find rice starch? Thank you!

    Reply
    • Kelsey

      September 02, 2022 at 7:27 am

      I’d love to know too!

      Reply
  11. Sosse

    August 31, 2022 at 6:44 pm

    5 stars
    You're a genius. It's the perfect omelette

    Reply
  12. Elizabeth Treznoski

    September 02, 2022 at 3:27 pm

    5 stars
    Another phenomenal recipe.

    Reply
  13. Fred

    September 03, 2022 at 3:44 am

    5 stars
    Love it

    Reply
  14. Gerard

    September 04, 2022 at 5:25 pm

    Can't see rice starch on that website, or others, I can potato starch.
    Any views where from please? It's it called something else?
    Keep up the great work Richard.

    Reply
  15. Elaine

    September 07, 2022 at 1:37 pm

    Finally got round to making this today, so quick, easy & delicious!
    I used rice flour.
    Thanks for another great recipe Richard.

    Reply
  16. Sage

    January 17, 2023 at 12:18 pm

    5 stars
    YES

    Reply
  17. rubini

    January 18, 2023 at 4:40 am

    Hi! In point 2: " add half of the blended omelette mix and spread into an even layer" Just wondering when do we add the other half of the blended mixture? Is it after the first half been cooked?

    Reply
    • Ece Aksakoglu

      January 25, 2023 at 3:02 pm

      It is written at the end. The second half is to make a second omelette.

      Reply
  18. Adrienne

    February 03, 2023 at 2:08 am

    5 stars
    This recipe is amazing! I can’t have chickpea flour anymore and have missed my vegan omelettes. I add a bit of extra mylk to help it spread out a little easier. We ate these four days in a row 😆 Thanks for the perfect recipe!

    Reply
  19. Monique

    March 08, 2023 at 8:36 pm

    5 stars
    I never liked omelettes before being vegan but I could eat this every day. Delicious! I find one Violife slice per omelette is the perfect amount. I’ve tried more expensive cheeses and they aren’t as good (normally I don’t like Violife that much). For those asking about rice starch, it’s sometimes called rice flour and commonly found in Asian supermarkets.

    Reply

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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

More about me →

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