Chickpea and Veggie Omelette
This is one of those easy, reliable recipes I keep coming back to. A simple chickpea flour batter mixed with onions, peppers, and fresh herbs, cooked until golden and savory. It’s naturally vegan and gluten-free, comes together in about 30 minutes, and works just as well for breakfast as it does for a quick lunch or snack. It’s filling without being heavy, easy to customize with whatever veggies you have on hand, and a great go-to when you want something nourishing without a lot of effort.
x2 omelettes (also known as besan chilla)
~12g protein per omelet
- 1 Cup Chickpea Flour
- 1 Cup Plant-Based Milk
- 1/4 Cup Water (If too thin, don't use)
- 1/2 Tsp Black Salt (Could sub sea salt)
- 1/4 Tsp Ground Turmeric
- 1/4 Tsp Ground Cayenne
- 1/4 Tsp Ground Cumin
- 1/2 Cup Red Onion (Chopped)
- 1 Jalapeño (Chopped)
- 1/4 Cup Cilantro (Chopped)
- 1/4 Cup Bell Pepper (Chopped)
- Neutral Oil
- Ground Black Pepper
- Cilantro
- Prepare the batter
In a medium bowl, sift the chickpea flour to remove any lumps
Add turmeric, cayenne, cumin seeds, and salt, and whisk to combine
Gradually pour in plant-based milk and water while whisking until the batter is completely smooth
Stir in chopped onion, green chili, and cilantro
Let the batter rest for 10 minutes—it will thicken slightly - Cook the omelettes
Heat a non-stick or well-seasoned skillet over medium heat
Add about 1 tsp of oil and swirl to coat
Pour half the batter into the pan and gently swirl to form a round, even layer about 1/4-inch thick
Cook covered with lid for 4-5 mins until the top looks set and the edges are lifting
Drizzle a little oil around the edges, then carefully flip
Cook for another 2–3 mins until golden and cooked through
Repeat with remaining batter - Serve
Garnish with extra cilantro and black pepper
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab