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This wonderful egg-free omelet is easy to make and is good for breakfast, lunch, or dinner.

From The Prevent and Reverse Heart Disease Cookbook

Find this recipe and more in the Forks Over Knives Recipe App.

photo of a folded vegan chickpea omelette with mushrooms visible inside, topped with diced tomatoes and garnished with microgreens, on a white plate

Ingredients

  • 1 cup chickpea flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon black pepper
  • 1/3 cup nutritional yeast
  • ½ teaspoon baking soda
  • 3 green onions (white and green parts), chopped
  • 4 ounces sautéed mushrooms (optional)
  • Optional toppings: Tomatoes, spinach, salsa, hot sauce, microgreens

Instructions

  1. Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda in a small bowl. Add 1 cup water and stir until the batter is smooth.
  2. Heat a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle 1 to 2 tablespoons of the green onions and mushrooms into the batter for each omelet as it cooks. Flip the omelet. When the underside is browned, flip the omelet again, and cook the other side for a minute.
  3. Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, hot sauce, or whatever heart-safe, plant-perfect fixings you like.

Comments (17)

(4.67 from 15 votes)
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Barbara-Anne Foley5 days ago
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What could I substitute for mushrooms? I’m allergic to them.

CJ4 days ago
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Substitute any cooked veggies that you like.

Maria Rimmerman5 days ago
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My family and I all LOVE this recipe! We eat it often, and not just for breakfast

Heidi5 days ago
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The recipe looks delicious. Is there any substitute for chickpea flour? It isn’t available where I live.

Lizzie Barrett5 days ago
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I am the odd man out here, I found this to be awful.

Marge Teilhaber5 days ago
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Lizzie, What exactly did you hate? The texture? The taste? Any chance that it’s operator error?

Cyndi5 days ago
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Chickpea flour taste a lot better if you let it rest after putting the liquid in. I make a chickpea flatbread which calls to let rest for 2 hours at room temperature. I know this is for a breakfast and don’t see why you couldn’t put in the fridge overnight and stir in the morning. Give it a try, it’s a lot better

Jason Daniel Tempinski5 days ago
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Lizzie,

I just replied to you, but it went onto another post below. Not sure why. Oh well.

Jason

Larry Konty5 days ago
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I have used this recipe for years, both as is and as part of my potato casserole. Delicious and I have used many, many delicious variations with sautéed or raw vegetables, and plant-based sauces such as ketchup and thickened ranch dressing (like a mayo) One of my favorites and best FOK recipes.

JT5 days ago
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Larry, what recipe do you use for Ranch dressing?

Diana6 days ago
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Can’t wait to try i

Pat B.1 week ago
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Such a great breakfast option. Love adding different veggies and spices to jazz it up!

Merry1 week ago
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This is a really great breakfast idea for any day of the week!

Jason T.5 days ago
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You’re not alone. I’ve only had bad experiences with “fake egg” recipes and am not even going to bother trying this one. I always end up throwing out the “egg” and eating the vegetables. Happy to know I’m not the only one!

ian h.1 week ago
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Chickpeas—more like chick, please! I love surprising friends and fam with this egg-free omelet!

Andi2 weeks ago
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A great savory breakfast recipe.

Jennifer2 weeks ago
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Great breakfast

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Chickpea Omelet

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about the author

Ann and Jane Esselstyn

Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Esselstyn’s many grateful patients. Ann Crile Esselstyn developed the recipes for the New York Times best seller Prevent and Reverse Heart Disease and is co-author of The Prevent & Reverse Heart Disease Cookbook. A mother of four, Ann is currently focused on counseling heart patients to prepare and enjoy plant-based, oil-free foods. Jane Esselstyn, RN is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three, who has been eating this way for more than 25 years. Jane developed recipes for My Beef with Meat and is co-author with Ann of The Prevent & Reverse Heart Disease Cookbook.

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