Chickpea Omelette

Think omelettes are off-limits on a vegan diet? Not at all. With a simple swap, you can enjoy this classic dish without the eggs. Made with chickpea (gram) flour, which is readily available in most supermarkets, this version is rich in protein, fibre, and iron — making it a smart and satisfying plant-based option.

I’ve filled it with spinach and tomatoes, but it’s easy to customise with ingredients like red onion, mushrooms, red pepper, or peas — whatever you have to hand.

From : The Vegan’s Athlete’s Cookbook

Serves 1

For the omelette:

60g chickpea (gram) flour

¼ tsp salt

⅛ tsp baking powder

A pinch of turmeric and nutritional yeast flakes

125ml plant milk alternative (any type)

A small handful of chopped fresh herbs (e.g. parsley, chives or basil) or 1 tsp dried mixed herbs

1 tsp olive oil

For the filling:

1 tsp olive oil

6 cherry tomatoes, halved

A handful of baby spinach

½ small avocado, sliced

Pinch of chilli flakes

Whisk together the chickpea flour, salt, baking powder, turmeric, paprika and milk alternative until smooth. Add the herbs, stir to combine, then leave to stand for a few minutes.

Meanwhile make the filling: heat 1tsp olive oil in a non-stick frying pan over a medium heat, add the tomatoes and cook for a few minutes. Add the spinach then remove from the heat and set aside.

Wipe out the frying pan and heat the remaining 1 tsp oil over a medium heat. When it is hot, pour in the batter and tip the pan so it spreads out thinly over the base. Cook gently until the top sets and bubbles appear on the surface. Spoon the filling onto one half of the omelette then fold the other half over using a spatula. Press down with the spatula to seal it and allow to cook for another minute.

Slide the omelette onto a plate, and top with avocado slices and a sprinkle of chilli flakes.

Per serving 463cals, 20g protein, 22g fat (4g saturates), 40g carbs (8g total sugars), 11g fibre