Cheesy Chickpea Omelet with Veggie Scramble

Sep 1, 2020

Smoothies and oatmeal are great, but some mornings we crave variety. Enter this egg-free, dairy-free omelet. It’s made with chickpea flour and black salt which gives it an eggy flavor—without the fat or cholesterol. The plant-based protein and veggie scramble side transforms this dish into a hearty meal that’s perfect for brunch for breakfast-for-dinner. Note: this recipe is customizable, so use whatever vegetables you have on hand. Get creative, and enjoy!


Veggie Scramble
1/2 yellow onion, diced
1 red bell pepper, chopped
1 carrot, chopped
1 handful of fresh kale
1/2 cup seitan, chopped
3 tablespoons coconut aminos (optional)
1-2 tablespoons water or vegetable broth, for sautéeing

1 cup garbanzo bean or chickpea flour
1/4c cup nutritional yeast
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black salt*
1 cup water

Optional toppings:

Hot sauce/salsa
Non-dairy cheese


1. Make the veggie scramble: Heat a large non-stick skillet over medium-high heat. Once hot, sautée your onions with the water or veggie broth to cook until they are tender. Add just enough liquid to prevent onions from burning and sticking to the pan (browning is fine).
2. Add the carrot and pepper to the sautée pan and cook until the veggies are just tender. Add the seitan and sautée for another 3 minutes. Add the kale and coconut aminos last and cook until the leaves begin to wilt. Remove from heat and set the scramble aside.
3. Make the omelet: Combine the dry ingredients and whisk well. Stir in the water until a batter forms. Take half of the veggie scramble and stir into the batter. Heat up a fry pan over medium-low heat and pour the batter into the pan. Cook for about 3-4 minutes or until the edges and underside start to brown. Flip the omelet over and cook for another 3-4 minutes until the other side begins to brown.

3. Fold the omelet in half, transfer to a plate, and serve with a side of the veggie scramble. Add any optional toppings and enjoy!


*Black salt has a sulfurous, ‘eggy’ taste. While black salt is recommended, table salt can be substituted with quality results.

Recipe reposted with permission of Rose Lopiano, a Switch4Good athlete and co-founder of The Plant Life Chose Us. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!

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