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Vegan Omelet with Home Fries

In need of a savory vegan breakfast? Can't eat eggs? Or just looking to experiment? Try this omelet made with chickpea flour and nutritional yeast.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: American
Keyword: Chickpea Flour, Potatoes, vegan
Servings: 1 persomn
Calories: 636kcal
Author: Shayla Greveni


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 Home Fries

  • 1 Russet Potatoes
  • 1 tsp 21 Seasoning Salute
  • 1 tsp Herbs De Provence
  • 2 Mini Bell Peppers
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Salt
  • Avocado Oil Cooking Spray, for Spraying
  • handful of White Onions, diced
  • Vegan Yogurt, for topping 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. 


Serving: 1serving | Calories: 636kcal | Carbohydrates: 93.6g | Protein: 27g | Fat: 20.4g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7g | Sodium: 1637.9mg | Potassium: 2103.8mg | Fiber: 25.1g | Sugar: 12.8g | Vitamin A: 89.8% | Vitamin C: 262.7% | Calcium: 52.2% | Iron: 50.1%
Tried this recipe?Mention @DineLikeShay or tag #dinelikeshay!