Vegan Omelet | Cook for Your Life
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Vegan Omelet

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4 out of 5 stars (based on 14 reviews)

Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

If eggs and wheat flour aren’t part of your diet, then you’ll want to make this incredible vegan and gluten-free omelet made with chickpea flour. It is versatile and can be filled with any number...


  • ¼ cup silken tofu
  • ¼ cup extra virgin olive oil, divided
  • 1 cup water, divided
  • ½ cup garbanzo (chickpea) flour
  • ½ teaspoon baking powder
  • ¼ teaspoon smoked paprika (optional)
  • ½ teaspoon sea salt
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Nutrition Facts


188 cals


14 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g


13 g


0 g


1 g


3 g


244 mg


  1. In the vase of a blender put the silken tofu, 3 tablespoons of olive oil and 1/2 the water. Blitz until well blended and smooth.
  2. Add the the garbanzo flour, the baking powder, the smoked paprika and the salt. Blend until there are no lumps. The batter will be thick. Add enough of the remaining water to make it the consistency of heavy cream. (See Chef Tips)
  3. Heat a non-stick skillet or omelet pan over a medium high flame. When hot, grease with 1 teaspoon of the olive oil. Pour on 1/4 of the batter and quickly swirl and spread it round into a disc as you would a pancake or an omelet. Cook until you start to see little bubbles appear all over the top.
  4. Add any fillings you may be thinking of using on one half of omelet. Flip the other side over it with a spatula. Let it cook for 1 minute then flip it over. Cook one minute more. Eat right away or keep warm between 2 plates over simmering water  while you make the next one.

Chef Tips

If you let the batter sit it will thicken, so if this happens, gradually add a little extra water to bring it back to the right consistency.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society