close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

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.

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 (84)

(4.4 from 45 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
LV1 month ago
Reply
Do you want to report this comment as inappropriate?

This is an Americanized version of an Indian standard, besan chilla. Google that and you’ll find a ton of recipes with different spices and veggies added. You can make it flat like a pancake with the veggies mixed into the batter, or thin and stuffed like an omelette. Nutritional yeast, black salt, and baking soda are optional, just use a little less water if you leave the nutritional yeast out. The batter is thick, so it doesn’t pour like eggs do. Instead, scoop it into your skillet and then flatten/smooth it out into a thin circle with a spatula. It will cook through quickly and taste great! Tip: chickpea flour at the health food store is expensive. Try your local Indian market if you have one. Ask for Besan. Same thing (just ground chickpeas) but it is ground a bit finer, which I prefer for this recipe, and is much less expensive. Also, I use zero oil in this recipe and cook in a nonstick pan. Turns easily and never sticks.

Stacy2 months ago
Reply
Do you want to report this comment as inappropriate?

Definitely more pancake than omelette, and I guess I didn’t use enough oil in my pan because it burnt and it wouldn’t cook through. Even some parts that were more cooked through just did not have a good texture.

Elizabeth Lappin4 months ago
Reply
Do you want to report this comment as inappropriate?

I used the exact measurements straight into the blender, no problem with mixing. I used chickpea flour by Bob’s Mills. I also used the black salt and it really gave it an egg taste! Loved it thank you!

Don5 months ago
Reply
Do you want to report this comment as inappropriate?

Of course you can, you can also add kala namak

KVD5 months ago
Reply
Do you want to report this comment as inappropriate?

SO delicious and easy to make.

ELAINE7 months ago
Reply
Do you want to report this comment as inappropriate?

Can I do this without nutritional yeast as it does not agree with my stomach

Lillian3 months ago
Do you want to report this comment as inappropriate?

Sure! Go ahead and customize it to your tastes

Deborah Henson7 months ago
Reply
Do you want to report this comment as inappropriate?

Your ratios we’re spot on! I wound up mixing halved grape tomatoes and chopped bell peppers into the batter. Great quick lunch for the hubs before work!

Ra8 months ago
Reply
Do you want to report this comment as inappropriate?

I love this recipe! I saute veggies and plant based meat beforehand. The key to keeping it whole “omelette ” style is to use a nonstick well oiled skillet. Test the edges of the omelette by lifting sides with a rubber spatula. The omelette should be bumpy and slightly dry before turning. I add more oil as needed to prevent sticking. Perfect omelette!

Casey8 months ago
Reply
Do you want to report this comment as inappropriate?

This is like a pancake. Please put your mind set on making a pancake than omelet. Use a non stick pan to make your life easier. Its good but the texture throws me off.

Rita8 months ago
Reply
Do you want to report this comment as inappropriate?

Hands down one of my favorite breakfast meals! I saw some struggled with how much water they needed! As an experienced baker, never add all of your wet ingredients at once always a little by little. There are so many factors that can effect that. Your altitude and how humid/dry where you’re at. I needed just under 1 cup of water for my batter. Hope this helps don’t give up it’s worth trying again so good

Marcia8 months ago
Reply
Do you want to report this comment as inappropriate?

As others, one cup water definitely was not enough to make a batter, it was just dry and wouldn’t stick together. Then I put too much water and it stuck to the pan and fell apart. Why does it seem to work for some people and not others? I love eggs and am having a hard time finding anything to eat for breakfast (as I am gluten-intolerant AND type-1 diabetic), so protein is one of the only things I can eat without my sugars going to 300. This receipt gave me hope and excitement and totally bums it out it doesn’t work!

Stacy2 months ago
Do you want to report this comment as inappropriate?

Try Just Egg, really good. I also like tofu scramble as a breakfast burrito.

Mary9 months ago
Reply
Do you want to report this comment as inappropriate?

I like this recipe – but I wonder if I am doing something wrong – 1 cup of water is not enough to make a batter – I keep adding water – maybe 1 1/2 cups more and still end up making it like scrambled eggs because it doesn’t pour out like pancakes. Any suggestions?

Sulabha9 months ago
Do you want to report this comment as inappropriate?

https://youtu.be/TR-6KdobOtA

Chick pea flour omelette recipe from an Indian lady. Hope you like the recipe.

Liz9 months ago
Reply
Do you want to report this comment as inappropriate?

I’ve started making these when I tried to recreate just egg. Tho I just always winged it and never really followed a recipe. I’d just throw together a batter. I make mine thinner sometimes and add some cashew cheese in the middle and fold it into neat squares. They store well in the fridge and make great breakfast sandwiches throughout the week with Tempeh breakfast sausage I make up. Kala Namak salt and boom…better than any fast food breakfast sandwich.

Lindsay9 months ago
Do you want to report this comment as inappropriate?

I made these into pancakes, got six pancakes out of the recipe. I first sautéed mushrooms, green onions and fresh minced garlic and mixed it into the batter, plus added one flax egg (1 tablespoon ground flaxseed, 3 tablespoons water). And I forgo the nutritional yeast. After plating, I sprinkled a bit of green salt on two of them. The other two topped with a bit of Gochu Jang.

Thank you for the inspiration …very tasty will definitely make again!

TrendyVegan9 months ago
Reply
Do you want to report this comment as inappropriate?

I batch prepare the dry mix in Mason jars, take out as much as I’m going to use. Great to have on hand for surprise guests, to stretch a meal, etc. Genius!

Rita8 months ago
Do you want to report this comment as inappropriate?

Love this idea! Thanks for sharing

Maria9 months ago
Reply
Do you want to report this comment as inappropriate?

I made these and the chick pea flour “pancake” was great using a non-stick pan !! Definitely making again !! I did add extra pepper to my taste.

TrendyVegan9 months ago
Reply
Do you want to report this comment as inappropriate?

Super easy and delicious, a recipe that subs as a higher protein, starch-type base to replace rice or potato.

Sharon10 months ago
Reply
Do you want to report this comment as inappropriate?

I’ve used this recipe for years, not realizing it’s FOK. I really like it. I do add a thin scrape of tomato paste to the inside before adding other fillings. For my non-WFNO vegan family members I also add a sprinkling of Daiya cheese.

kris11 months ago
Reply
Do you want to report this comment as inappropriate?

I had to add more water. Delicious flavor. Finally got it to not stick to the pan–yes my pan was super hot, kinda burned in some areas, so im still working on it–ive come a long way from a goopy sloppy sticky mess. that being said, will this work in the oven? chickpea frittata? what would i need to add to make it an oven recipe? 350?

Kayla12 months ago
Reply
Do you want to report this comment as inappropriate?

Has anyone tried batch cooking and freezing these? Curious about using them to meal prep breakfasts.

Victoria Kosar12 months ago
Reply
Do you want to report this comment as inappropriate?

Tried the recipe. Was perfect. I added the cooked veggies to the batter and it cooked great. More like a pancake than omelette. Very tasty!

Sarah K1 year ago
Reply
Do you want to report this comment as inappropriate?

I would call this more of a pancake. Next time I will add the veggies to the batter. Overall, good taste (subbed broccoli). Ate it with grainy mustard. The dill was a nice touch.

Sarah K1 year ago
Do you want to report this comment as inappropriate?

And will heed the “makes 3-6 small omelettes”.

Michele Wilbert1 year ago
Reply
Do you want to report this comment as inappropriate?

I had to make this 3 times to get it right but it was well worth it! First, the pan has to be hot…I used a little cooking spray to make sure it didn’t stick (like it did the second time) but not sure that would even be needed if it was hot enough. I love it with salsa or my eggplant/red pepper spread plus lots of veggies. Filling and delicious! It’s become my “go to” for an easy, quick breakfast or any meal of the day.

Amy Leonard1 year ago
Reply
Do you want to report this comment as inappropriate?

I followed the recipe and the consistency was thick, not a pancake batter consistency. Although I greased the fry pan, it would stick to spatula and fell apart when I flipped.
It doesn’t seem to cook all the way.
I ended up making more like scrambled goulash.
I even made a second batter in case I accidentally didnt measure correctly but came out same both times.

Mimi1 year ago
Do you want to report this comment as inappropriate?

Did you use all the batter at once?
The recipe indicates that it’s for making 3 individual omelettes. I have made similar chickpea flour tortillas and I know they do take a while to cook…. I may consider adding a flax egg when I try this recipe out…

Ginger Berg1 year ago
Reply
Do you want to report this comment as inappropriate?

I made a Mexican pizza for breakfast by using the omelet on the bottom, 1/4 cup of refried beans in the middle and 1/4 cup fresh salsa on top. So good! Thanks again Forks Over Knives for a great plant based recipe!

Chris1 year ago
Reply
Do you want to report this comment as inappropriate?

Can these be made in a small batch and then reheated each morning?

Su1 year ago
Reply
Do you want to report this comment as inappropriate?

I loved how simple it is to prepare for an oil free, super tasty meal. Will make this again and again ❤️

Lucía Izaguirre1 year ago
Do you want to report this comment as inappropriate?

Thank you so much!!. So delicious.

Sandi1 year ago
Reply
Do you want to report this comment as inappropriate?

Look great

Michele1 year ago
Reply
Do you want to report this comment as inappropriate?

Love this recipe!!!
Doubled up on the green onions. Stuffed it with sautéed vegetables and some shredded vegan cheese that spilled over the plate.

MegCal1 year ago
Reply
Do you want to report this comment as inappropriate?

This recipe was great!!! We’re super new to this lifestyle change and I was really craving an omelet this am. Thank you so much definitely a keeper for us!

Cecy2 years ago
Reply
Do you want to report this comment as inappropriate?

Success! We topped with salsa, sprouts, and black beans. Definitely part of my breakfast menu from now on.

Mel2 years ago
Reply
Do you want to report this comment as inappropriate?

Do you think it would work with Almond flour?

LisaLV2 years ago
Reply
Do you want to report this comment as inappropriate?

MAJOR FAIL. I poured a cup of the omelet batter into the fry pan and it instantly, thickly coated and stuck to the non-stick pan. It wouldn’t even scrape off. Since the recipe didn’t say a word about putting any lubricant (“butter”, oil, water) in first, I didn’t.

Tam1 year ago
Do you want to report this comment as inappropriate?

Tip: whether it non stick or not the pan must always for any recipe become hot before food/ingredients go into the pan. Next if you are to use any oil it would go in now, and you’d wait for the oil to be hot, lastly you would finally add your food/ingredients. Or else the pan will essentially be less “non stick”

Cecy2 years ago
Do you want to report this comment as inappropriate?

I used my cast iron pan, be careful about the heat. Flipped the omelette with no issues.

Jeff2 years ago
Do you want to report this comment as inappropriate?

Oh, and I never flip. I just pour, add the toppings, and fold over when the greens start to wilt and the omelet is dry enough to fold but not so dry that it cracks. We don’t use baking soda but I am going to try that and see if it makes them more crack resistant. As a vegan these are a must to give diversity to dense protein and iron sources in addition to red and cannellini beans, and lentils.

Jeff2 years ago
Do you want to report this comment as inappropriate?

Forgot to mention. The thickness of the batter is very important too. Too thin, and it will stick and burn. My batter pours but needs a little push to get it out of the measuring cup. There should be no foam in the batter.

Jeff2 years ago
Do you want to report this comment as inappropriate?

Not relevant to this particular recipe but I have learned over the years that adding nutritional yeast and garlic to the batter will cause sticking. I had to strip my cast iron twice before I figured out what was happening. Only use garbanzo flour and baking soda in the batter. Add everything else after pouring the batter onto the pan by sprinkling it over. I usually sprinkle yeast first, then everything else. No problems since using seasoned cast iron with just a swipe of oil each time. On most electric stoves I set the heat at about 2.5.

JG2 years ago
Reply
Do you want to report this comment as inappropriate?

Fantastic recipe. Delicious and easy. Tastes just like an omelet especially if you add some vegan cheddar Thanks!!

Brenda L Rolfe2 years ago
Reply
Do you want to report this comment as inappropriate?

Love these omelets. I find there is a bit of a learning curve on the cooking time and when to flip, so no sticking. But once you’ve got it this works well. Very tasty!

Jen2 years ago
Reply
Do you want to report this comment as inappropriate?

Love this recipe, but I alter it: add a pinch of black salt for eggy flavor, and leave out the nooch. (I have yet to find a brand of nutritional yeast that tastes good to me) Also, I add extra veg!

Ellen Allard1 year ago
Do you want to report this comment as inappropriate?

I love Sari
I love Sari nooch. Also Whole Foods has a good one as does Frontier (in spice section of grocery store).

Julie1 year ago
Do you want to report this comment as inappropriate?

Thanks for this suggestion because I am out of nutritional yeast until next week! So, I’m trying for Sunday breakfast tomorrow. Thank you Jen.

Beth2 years ago
Reply
Do you want to report this comment as inappropriate?

Tastes good but not the consistency of an egg – more like a pancake. Did I do something wrong?

Mary2 years ago
Reply
Do you want to report this comment as inappropriate?

I’d hate to waste all thst if it sticks to the pan. Any suggestions?

Tam1 year ago
Do you want to report this comment as inappropriate?

Wait for your non stick pan to be HOT before adding your mixture in to it.

Cathy1 year ago
Do you want to report this comment as inappropriate?

Cast Iron works no sticking

LisaLV2 years ago
Do you want to report this comment as inappropriate?

MAJOR FAIL. Since the recipe didn’t say a word about putting any lubricant (“butter”, oil, water) in first, I didn’t. I poured a cup of the omelet batter into the fry pan and it instantly, thickly coated and stuck to the non-stick pan. It wouldn’t even scrape off.

Leo2 years ago
Do you want to report this comment as inappropriate?

I oil my frying pan very lightly, cut a round of baking paper the size of the base. Line the bottom of the pan and oil the paper slightly. As long as you don’t go too deep with your batter the *pancake* won’t stick. Just remember to turn it, leaving the paper in place, not flip it

natasa2 years ago
Do you want to report this comment as inappropriate?

You’ll have to buy one non sticking pan only for pancakes. If you prepare other food in it it loses its “non stickiness”.

JoAnn2 years ago
Do you want to report this comment as inappropriate?

I have the same problem with sticking–it becomes one lumpy mess. I would make it all the time if I could get it to look like the picture.

Gary2 years ago
Reply
Do you want to report this comment as inappropriate?

5 stars. Don’t forget a pinch of kalanamak if you’d like some eggy flavor!

Barbara-Anne Foley2 years ago
Reply
Do you want to report this comment as inappropriate?

What could I substitute for mushrooms? I’m allergic to them.

CJ2 years ago
Do you want to report this comment as inappropriate?

Substitute any cooked veggies that you like.

Maria Rimmerman2 years ago
Reply
Do you want to report this comment as inappropriate?

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

Heidi2 years ago
Reply
Do you want to report this comment as inappropriate?

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

Tinamaus2 years ago
Do you want to report this comment as inappropriate?

Bob’s Red Mill makes chickpea flour and they sell online–incredible range of products. Employee-owned great company

Pamela Underhill2 years ago
Do you want to report this comment as inappropriate?

Nuts.com sells all kinds of flour by mail order. You can grind dried chick peas in a food processor.

Lizzie Barrett2 years ago
Reply
Do you want to report this comment as inappropriate?

I am the odd man out here, I found this to be awful.

Samia2 years ago
Do you want to report this comment as inappropriate?

There are people who would agree with you. The secret, I think, to reliably tasty chick pea flour recipes is to use TOASTED chick pea flour. It is healthier for you and makes all the difference.

Marge Teilhaber2 years ago
Do you want to report this comment as inappropriate?

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

Cyndi2 years ago
Do you want to report this comment as inappropriate?

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 Tempinski2 years ago
Do you want to report this comment as inappropriate?

Lizzie,

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

Jason

Larry Konty2 years ago
Reply
Do you want to report this comment as inappropriate?

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.

Susan2 years ago
Do you want to report this comment as inappropriate?

Please share your potato casserole. Sounds yummy

Lizzie2 years ago
Do you want to report this comment as inappropriate?

Found it and replied back, but it also went to someone else’s post : P

Jane Pipia2 years ago
Do you want to report this comment as inappropriate?

Potato Casserole- can you share, Please!? [email protected]

JT2 years ago
Do you want to report this comment as inappropriate?

Larry, what recipe do you use for Ranch dressing?

Diana2 years ago
Reply
Do you want to report this comment as inappropriate?

Can’t wait to try i

Pat B.2 years ago
Reply
Do you want to report this comment as inappropriate?

Such a great breakfast option. Love adding different veggies and spices to jazz it up!

Merry2 years ago
Reply
Do you want to report this comment as inappropriate?

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

Jason T.2 years ago
Do you want to report this comment as inappropriate?

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.2 years ago
Reply
Do you want to report this comment as inappropriate?

Chickpeas—more like chick, please! I love surprising friends and fam with this egg-free omelet!

Donna1 year ago
Do you want to report this comment as inappropriate?

This was such a nice change up w/ mushrooms and salsa. Followed the recipe. A keeper, Turned out great !

Lizzie2 years ago
Do you want to report this comment as inappropriate?

Found your reply : )) I use JUST egg a LOT, have you tried that one? Truthfully, I like it better than some because it’s NOT eggy. Makes a killer frittata!

Andi2 years ago
Reply
Do you want to report this comment as inappropriate?

A great savory breakfast recipe.

Jennifer2 years ago
Reply
Do you want to report this comment as inappropriate?

Great breakfast

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

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

Chickpea Omelet

description
A headshot of Jane and Ann Esselstyn
about the author

Ann Esselstyn and Jane Esselstyn, RN

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-selling book 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. Follow them on Instagram.
Photo by Donna Ruhlman.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap