It might sound strange but this 10 minute egg-less omelette is a great alternative to regular omelettes if you can’t eat eggs or follow a vegan diet.
Chickpea flour
Chickpea flour is one of my favourite gluten-free flours. If you’re interested in learning more about chickpea flour or other gluten-free flours, have a look at my post on How to use gluten-free flour. If you don’t have chikpea flour you could use regular flour. Although I haven’t made this brownie with regular flour I’m sure it would work. You might just have to adjust the amount of milk.
Seasoning
Just like with any dish, the seasonings can provide a lot of flavour. Here, I used paprika powder, dried oregano, turmeric powder and salt. The great thing about turmeric powder is that it’s not only adds flavour but it also has a strong yelow colour which works really well in this recipe.
Other then the above mentioned ingredients, you can add any vegetables (i used onions and bell pepper) that you have at home. I also added some dairy-free cheese but this is definitely optional!
10 Minute Eggless Omlette
Ingredients
- 3 Tbsp Olive oil
- 1 medium Brown onion
- ½ cup Bell peppers finely diced
- ½ tsp Paprika powder
- 1 ½ cup Chickpea flour
- 2 Tbsp Dried oregano
- 1 tsp Turmeric powder
- 2 tsp Salt
- 2 handful Non-dairy cheese
Toppings (optional)
- 2 tbsp Mayonnaise or aioli
- 1 handful Sango sprouts
- 1 tsp Black sesame seeds
Instructions
- Pre-heat a large non-stick frying pan on medium to high heat. After a minute add the olive oil, onion and bell pepper. Sauté for 4-5 minutes until the veggies become fragrant and slightly brown in colour.
- While the veggies are cooking, add the remaining ingredients except the cheese into a mixing bowl and stir well.
- Put the onion bell pepper mix into a small bowl and set aside. Drizzle a bit of olive oil into the same frying pan and pour half of the omelette mix into the pan. Tilt the pan to help the mixture spread evenly into a circular shape. You want the omelette to be thin but not too thin otherwise it will break.
- On one side of the omelette, add half of the sautéed onion and bell pepper mix as well as one handful of cheese. Fold the side that has no filling over the side with the filling and gently press the spatula down to flatten the omelette.
- Repeat the process to make a second omelette. Serve with a drizzle of garlic aioli, and top with some Sango bean sprouts and black sesame seeds (this is optional).
Did you make this recipe?
Don’t forget to leave a comment below if you like or made this 10-minute egg-less ‘omelette’. Also, please or tag#fiveelementswithanna on Instagram.
If you like this recipe, you might like my other breakfast recipes like Crispy hash browns and One-bowl banana protein pancakes.
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