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Home » Meal Type » Breakfast

Published: May 19, 2017 · by Laurel Perry · About 3 minutes to read this article. · This post may contain affiliate links

Best Ever Vegan Omelet

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The Best Ever Vegan Omelet is an impossibly fluffy breakfast recipe that is gluten free, oil free, and packed with protein.

Fluffy vegan omelet filled with mushrooms and tomatoes and topped with avocado and parsley in a cast iron skillet.

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.

Fluffy vegan omelet filled with mushrooms and tomatoes and topped with avocado and parsley in a cast iron skillet.

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.

Fluffy vegan omelet filled with mushrooms and tomatoes and topped with avocado and parsley in a cast iron skillet.

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.

  1. It works best if it is chilled, so place it in the fridge a few hours before whipping.
  2. Cream of tartar really helps it whip up nice and thick.
  3. 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.

Once you whip your aquafaba, you only need a handful of pantry ingredients to make yourself a Best Ever Vegan Omelet.

Bite being taken of a fluffy vegan omelet filled with mushrooms and tomatoes and topped with avocado and parsley in a cast iron skillet.

How may omelettes were lost down the drain over the years?

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Fluffy vegan omelet filled with mushrooms and tomatoes and topped with avocado and parsley in a cast iron skillet.

Best Ever Vegan Omelet

★★★★★ 5 from 1 reviews
  • Author: Laurel
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: gluten-free, oil-free, vegan
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Description

The Best Ever Vegan Omelet is an impossibly fluffy breakfast recipe that is gluten free, oil free, and packed with protein.


Ingredients

Scale
  • 1 cup garbanzo bean flour
  • 2 tablespoons nutritional yeast
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper
  • ½ teaspoon salt
  • 1 cup aquafaba (, chilled)
  • ¼ teaspoon cream of tarter
  • ¼ cup chopped basil
  • ¼ cup chopped parsley
  • Cooked veggies of choice for filling

Instructions

  1. In a bowl, whisk together the garbanzo bean flour, nutritional yeast, turmeric, garlic powder, white pepper, and salt. Set aside.
  2. 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.
  3. 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.

« Sweet Potato Hot Fudge Cake
Vegan Italian Meatball Sandwich »

Reader Interactions

Comments

  1. Jess Q. says

    January 31, 2019 at 9:17 am

    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!

    Reply
    • Laurel says

      January 31, 2019 at 12:01 pm

      I am so glad you are enjoying the recipe, Jess!

      Reply
  2. Jedidjah says

    March 12, 2019 at 2:41 pm

    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!

    Reply
    • Laurel says

      March 12, 2019 at 4:34 pm

      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!

      Reply
  3. Ela says

    March 26, 2020 at 3:01 am

    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?

    Reply
    • Laurel says

      March 26, 2020 at 12:09 pm

      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!

      Reply
      • Remy says

        May 07, 2020 at 4:38 pm

        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!

        Reply
        • Laurel says

          May 07, 2020 at 7:20 pm

          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!

          Reply
  4. Kayla says

    February 05, 2021 at 10:43 am

    If I want to meal prep these, how how long would they keep in the fridge?

    Reply
    • Laurel says

      February 06, 2021 at 11:18 am

      Hi Kayla, I would store the cooked, and cooled, omelets for up to 5 days in the fridge.

      Reply
  5. L says

    February 18, 2021 at 6:19 am

    I am excited to try this recipe and be able to have an "omelet" again! I can't have yeast though, can the nutritional yeast be left out of this recipe and still have good results?

    Reply
    • Laurel says

      February 18, 2021 at 8:24 am

      This recipe will absolutely work without the nutritional yeast! Just omit it and proceed with the recipe as written :) Happy cooking!

      Reply
  6. Lucas says

    March 12, 2021 at 8:14 am

    Thank you for this! I have been needing this.

    ★★★★★

    Reply
    • Laurel says

      March 12, 2021 at 8:53 am

      Thank you for the review, Lucas!

      Reply

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Hi! I'm Laurel

Eating your veggies doesn’t have to mean bland steamed cauliflower and boring salads! My mission is to help people eat their nine servings of fruit & vegetables a day and LOVE it! About me →

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