If you’ve been dreaming of a fluffy Vegan Omelet, then you’re going to love my easy 25-minute recipe made with chickpea flour eggs, veggies, and dairy-free cheese. It’s full of flavor, completely customizable, and you won’t believe it’s egg-free!
0 In a small omelet pan (6 or 8 inches), saute veggies with drizzle of oil, or broth, and salt and pepper if using. I add the greens last. Add the protein here if it needs to be cooked. Set aside. A trick I use is to add the cheese here. Dairy free cheese tends to take longer to melt so if you warm it with the cooked veggies it will melt better.
1 Using the same pan, pour the vegan egg in (put oil in first if using) and cook over medium low heat.
2 Allow it to firm up a bit then flip carefully. See note for a trick I use.
3 Once you see them firm up, add the cooked veggies, cheese and protein to one half of the egg.
4 Cook until you see the cheese melting and you look under the egg and see it brown.
5 Slide onto a plate and fold the empty side over to serve!
