Happy New Year! I know, I’m a few days late. But, I have been a little busy and haven’t had much time to post new recipes. I’ve been pretty active on Instagram though! Now, your girl is back and ready to share new recipes. I’ve been all about filling my body with lots of nutrients lately. Which just means more vegetables and less meat. The breakfasts that I cook in the morning have started to bore me, so I decided to switch things up and make this vegan omelet with home fries.
Due to the fact I cannot eat eggs, I’ve been dying to find a good vegan alternative. There are some vegan egg replacers on the market for omelets and scrambles, but I haven’t seen any in my local grocery stores yet. I am waiting for Just Egg to come to Whole Foods. I’ve heard so many good things about it.
I first heard about chickpea omelets from Instagram. I wish I could remember the instagrammer to give credit. My favorite thing about this recipe is the fact you can add any vegetables to it to and it will taste good. The only thing this vegan omelet recipe was missing was some good ol tomatoes. Due to the fact I didn’t have any tomatoes in the house, I decided to use some of my Primal Kitchen’s ketchup.
How to make a vegan omelet:
First off, the key to making a vegan omelet is to use chickpea flour! Personally, I do not believe that this vegan omelet tastes like chickpeas. If your omelet tastes like chickpeas, then you need to add more nutritional yeast and spices next time. I prefer to use minimal spices in my omelets. Additionally, you can fill the vegan omelet with vegan cheese. I never liked cheese in omelets, so I used nutritional yeast.
Next, spice it up! I decided to use garlic salt, garlic powder, onion powder, dried cilantro, turmeric, and Trader Joe’s 21 seasoning salute. If you do not like dried cilantro, then just use herbs de provence or Italian seasoning. I decided to not add any spices because I didn’t want this omelet to be spicy. Some spices I recommend to use for this recipe are Lawry’s Seasoning Salt, Berbere, Za’atar, and Sumac.
Lastly, I decided to only fill this vegan omelet with Spinach! I didn’t want to add to many vegetables to the omelet since I wanted to eat some of my veggies for lunch and dinner. Here are a few of my suggestions to add to this omelet: mushrooms, tomatoes, celery, riced butternut squash, or broccoli.
Want more recipes?:
- Gingerbread Pumpkin Rolls
- Strawberry Brioche Cake
- Beet Protein Pancakes
- Healthy Chocolate Gingerbread Oatmeal
For The Vegan Omelet
- 3/4 cup Chickpea Flour
- 3/4 cup Macadamia Milk (or Almond Milk, Cashew Milk, or Hemp Milk)
- 2 tsp Apple Cider Vinegar
- 2 tsp Nutritional Yeast
- 1/4 tsp Baking Soda
- 1 tsp Garlic Powder
- 1 tsp Garlic Salt
- 1/4 tsp Black Pepper
- 1 tsp Trader Joe’s 21 Seasoning Salute
- 1/2 tsp Onion Powder
- 1 tsp Dried Cilantro
- 1/4 tsp Turmeric
- 1 cup Baby Spinach
- Avocado Oil Cooking Spray, for Spraying
- 1 tbsp Primal Kitchen’s Ketchup (optional)
- 1/2 Avocado, for serving (optional)
For the Omelet:
- Start by adding all of the omelet ingredients except for the spinach and the avocado to a large bowl. Mix the mixture until it forms a pancake like batter. Allow to sit for 5-10 minutes.
- Heat a non stick skillet pan over medium/high heat and spray with avocado oil cooking spray, allow to heat for a bit before pouring in the batter.
- Pour half of the batter into the skillet and then proceed to add the spinach. Top with the rest of the batter and wait until the edges are completely cooked before flipping. This should take around 2-4 minutes.
- Flip the omelet and allow to continue to cook on the other side for around 5 minutes. Spray with more avocado oil and turn the stove down to low and allow to sit in the pan until ready to serve.
For The Home Fries:
- Spray a non stick skillet with avocado oil cooking spray over medium/high heat. Add a handful of white onions. Do not add too many white onions.
- While waiting for the skillet to heat, dice up the potatoes and bell peppers. Season with the spices. Add the potatoes and bell peppers to the skillet.
- Allow to cook for at least 20-30 minutes. Pierce the potatoes with a fork to check for doneness.
- Top with yogurt if desired.
- Recipe adapted from Fork and Beans
- This is a recipe for one, it can feed two people if you divide it in half. You will have left overs since it is so filling.
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