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Easy Vegan Egg Omelette

If you've been searching for the perfect vegan egg substitution, look no further! This easy vegan egg omelette is insanely delicious, healthy, and easy. It comes together in just 20 minutes from start to finish with a few simple ingredients, making it the perfect weekday breakfast staple!

Course Breakfast, dinner, lunch, Main Course
Cuisine American
Keyword breakfast, healthy breakfast, omelette, plant based protein, vegan breakfast, vegan egg, vegan egg omelette
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 large omelette
Author Lauren McNeill


  • 1/2 cup chickpea flour
  • 2/3 cup plant-based milk of choice I used oat milk
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 ½ cup chopped vegetables of choice I used mushroom, red bell pepper and red onion
  • 1 tsp avocado oil or other cooking oil


  1. In a medium pan, sauté vegetables in ½ tsp oil over medium heat until cooked (about 5 minutes). Remove from pan

  2. Whisk together chickpea flour, plant-based milk, nutritional yeast, garlic powder, salt and pepper.

  3. Add ½ tsp oil to coat pan, then pour batter mixture into pan in a circle. Cook over medium heat until small bubbles appear (~ 3 minutes), then flip.

  4. Cook on other side for 2-3 minutes, then place sauté vegetables on half of the circle. Flip the other half over the vegetables, press down slightly. Serve and enjoy!