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How to Make a Vegan Cheese Omelette (No Egg!)

Enjoy this fluffy, savory Vegan Cheese Omelette with chickpea flour, water, and vegan cheese - a must-try plant-based breakfast!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 1 serving

Equipment

  • Large Nonstick Pan
  • Large Spatula
  • Whisk

Ingredients
  

  • 1 tbsp avocado oil
  • ½ cup besan (chickpea flour)
  • ½ cup water
  • ¼ cup vegan cheese cheddar and mozzarella mix

Instructions
 

  • In a large bowl, whisk together the spices, water and besan until no clumps of besan remain. The mixture should be thinner than pancake batter, similar to making a regular omelette.
  • Heat up a large skillet over medium heat on the stove, and add the oil.
  • Once the stovetop is hot, pour the chickpea batter into the pan, making it circular like an omelette.
  • Allow one side to cook for a couple minutes.
  • Use the spatula to lift up one edge to check whether it's cooked or not before flipping. Once it seems cooked, carefully flip the omelette.
  • Sprinkle the cheese on. Allow it to cook for a couple minutes on the other side.
  • Once the other side is cooked, flip the sides of the omelette over one another so it is folded with the cheese inside.
  • Use a spatula to remove it from the heat and serve hot!

Notes

Did you make this recipe? Tag @peanut_palate on Instagram and hashtag it #peanutpalate