The Best Ever Vegan Omelet is an impossibly fluffy breakfast recipe that is gluten free, oil free, and packed with protein.
Hello! Good morning, please get ready to bust out the frying pan and make this for breakfast.
This Best Ever Vegan Omelet has it all going on. It is light and fluffy. Packed with flavor. Filled with plant based protein and can be easily customized to suit your tastes.
Most vegan omelets on the market taste great, but are heavy and dense in texture. This one is light as air. We use a super sneaky ingredient to achieve this perfect lift.
[mv_video key=”gskm8lcr1oaopodukb6w” volume=”70″ aspectRatio=”true” title=”Best Ever Vegan Omelet” thumbnail=”https://mediavine-res.cloudinary.com/video/upload/gskm8lcr1oaopodukb6w.jpg” doNotOptimizePlacement=”true” doNotAutoplayNorOptimizePlacement=”false” sticky=”false”]Lets speak for, a moment, about the magic ingredient that gives this omelette its REAL fluffy texture.Enter stage right: aquafaba.
Aqua-whatta? Yes, aquafaba. If you are a plant-based food nerd (represent!), you know what this jaw dropping liquid is all about. Of not, buckle up. All of your vegan culinary dreams are about to become real.
Aquafaba is the very humble liquid that we drain off of a can of chickpeas. The stuff that passes right through the colander and down the kitchen drain without a second thought. This liquid can be used to replace egg whites in vegan cooking/baking.
It can be whipped into meringue.
Made into a light and airy chocolate mouse.
OR it can even be used to make the Best Ever Vegan Omelet
And we have been throwing this liquid gold down the drain for years… Which make me wonder, who in their right mind would think to save this brownish beany liquid in the first place and what in the world led them to whip it with a mixer.
Whoever you are. Whatever your crazy level may be. You are our forever culinary hero.
Because this Best Ever Vegan Omelet might be breakfast you may have been dreaming about from the day you went plant based.
So grab a can of chickpeas, we have the Best Ever Vegan Omelet to make.
Working on this Best Ever Vegan Omelet, I learned a thing or two about aquafaba.
- It works best if it is chilled, so place it in the fridge a few hours before whipping.
- Cream of tartar
really helps it whip up nice and thick. - Different brands produce different results. Some aquafaba is more watery and some is more concentrated. You might have to experiment with a few brands before you find your aquafaba soul mate. My current favorite is Truitt Family Foods. If you can’t find that in your area (not on Amazon), I also use this brand.
really helps it whip up nice and thick.Once you whip your aquafaba, you only need a handful of pantry ingredients to make yourself a Best Ever Vegan Omelet.
How may omelettes were lost down the drain over the years?
Best Ever Vegan Omelet
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: gluten-free, oil-free, vegan
Description
The Best Ever Vegan Omelet is an impossibly fluffy breakfast recipe that is gluten free, oil free, and packed with protein.
Ingredients
- 1 cup garbanzo bean flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 cup aquafaba (, chilled)
- 1/4 teaspoon cream of tarter
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- Cooked veggies of choice for filling
Instructions
- In a bowl, whisk together the garbanzo bean flour, nutritional yeast, turmeric, garlic powder, white pepper, and salt. Set aside.
- Pour the aquafaba into another bowl and add in the cream of tartar. Beat with a hand mixer until soft peaks form. Add the dry ingredients into the whipped aquafaba and fold gently to combine. Fold in the herbs.
- Spray the pan with nonstick spray. Ladle in a scant cup of the omelets mixture. Use a nonstick spatula to spread out the batter. Cook until the top of the omelet forms bubbles and the bubbles around the edges just begin to pop. Add in your filling ingredients to one side of the omelets and fold it over. Cove and cook for 1-2 minutes until the inside is set and not raw. Serve.
I’ve made this many times now and it is one of my favorite recipes evvvvvverrrrr! It is a fun process and the final product is satisfying in taste and look. The last one I made was the best because I used more oil in the pan, so it didn’t stick like my first couple tries. So dang good!
I am so glad you are enjoying the recipe, Jess!
Hey!
I would love to try this recipe tomorrow, but I don’t have garbanzo beans flour on hand. Will regular all purpose flour work, or does the garbanzo bean flour have a specific “function” in this recipe?
Thanks!
Hi Jedidjah, The garbanzo bean flour does have a specific function in the recipe. Garbanzo bean flour has a texture that fluffs up and forms that light and eggy omelette texture. I usually order garbanzo bean flour on Amazon, but you might be able to find it locally as well!
Hi there! I’d love to try this but don’t have cream of tartar (to be honest I had to google it to see what it is.. we don’t have it in my country haha). can I omit it? or is there something I can replace it with?
Hi Ela! It helps to stabilize the aquafaba/chickpea brine and makes it a bit easier to whip. I think the recipe would be just fine without it!
Hi Laurel, do you think substituting baking soda for cream of tartar would work? Or am I better off leaving it out altogether? So excited to try this!
Hi Remy! I think you could omit it and the recipe would still turn out great! It does help to make the omelet more fluffy, but isn’t entirely necessary. Hope you enjoy the recipe!