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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 (41)

(4.48 from 23 votes)
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Cecy1 week ago
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Success! We topped with salsa, sprouts, and black beans. Definitely part of my breakfast menu from now on.

Mel1 month ago
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Do you think it would work with Almond flour?

LisaLV2 months ago
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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.

Cecy1 week ago
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I used my cast iron pan, be careful about the heat. Flipped the omelette with no issues.

Jeff2 months ago
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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 months ago
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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 months ago
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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 months ago
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Fantastic recipe. Delicious and easy. Tastes just like an omelet especially if you add some vegan cheddar Thanks!!

Brenda L Rolfe3 months ago
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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!

Jen3 months ago
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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!

Beth3 months ago
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Tastes good but not the consistency of an egg – more like a pancake. Did I do something wrong?

Mary3 months ago
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I’d hate to waste all thst if it sticks to the pan. Any suggestions?

LisaLV2 months ago
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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.

Leo3 months ago
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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

natasa3 months ago
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You’ll have to buy one non sticking pan only for pancakes. If you prepare other food in it it loses its “non stickiness”.

JoAnn3 months ago
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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.

Gary3 months ago
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5 stars. Don’t forget a pinch of kalanamak if you’d like some eggy flavor!

Barbara-Anne Foley3 months ago
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What could I substitute for mushrooms? I’m allergic to them.

CJ3 months ago
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Substitute any cooked veggies that you like.

Maria Rimmerman3 months ago
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My family and I all LOVE this recipe! We eat it often, and not just for breakfast

Heidi3 months ago
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The recipe looks delicious. Is there any substitute for chickpea flour? It isn’t available where I live.

Tinamaus3 months ago
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Bob’s Red Mill makes chickpea flour and they sell online–incredible range of products. Employee-owned great company

Pamela Underhill3 months ago
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Nuts.com sells all kinds of flour by mail order. You can grind dried chick peas in a food processor.

Lizzie Barrett3 months ago
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I am the odd man out here, I found this to be awful.

Samia3 months ago
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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 Teilhaber3 months ago
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Lizzie, What exactly did you hate? The texture? The taste? Any chance that it’s operator error?

Cyndi3 months 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 Tempinski3 months 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 Konty3 months 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.

Susan3 months ago
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Please share your potato casserole. Sounds yummy

Lizzie3 months ago
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Found it and replied back, but it also went to someone else’s post : P

Jane Pipia3 months ago
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Potato Casserole- can you share, Please!? Jane@pipia.com

JT3 months ago
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Larry, what recipe do you use for Ranch dressing?

Diana3 months ago
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Can’t wait to try i

Pat B.3 months ago
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Such a great breakfast option. Love adding different veggies and spices to jazz it up!

Merry3 months ago
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This is a really great breakfast idea for any day of the week!

Jason T.3 months 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.3 months ago
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Chickpeas—more like chick, please! I love surprising friends and fam with this egg-free omelet!

Lizzie3 months ago
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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!

Andi3 months ago
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A great savory breakfast recipe.

Jennifer3 months ago
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Great breakfast

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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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