Recipes: Mushroom, Spring Onion & Chilli Vegan 'Omelette'

Okay. Since this recipe has proved to be so popular, and it doesn't even have a post of its own, I decided I needed to ensure it *did* have a post of its own, so readers can find it easily. So I am bringing you this post, with a recipe that has already been published within my site, for that reason.

I featured this 'omelette' in the 12 Yummy Vegan Breakfast & Brunch Ideas post I wrote a couple of months back which seems to have been pretty well-received. So well-received, that a fellow vegan food blogger Adriana has dedicated a whole post on her own blog, called Vegan Omelette, to it. I have to say, I am incredible flattered and there's surely no better compliment a cook could have than this!

I'm afraid my lone picture above isn't as great as Adriana's - who also provides some super variations on this omelette made from chick pea flour - but just be sound in the knowledge that this is utterly delicious.

As well as for breakfast or brunch, this dish makes a great supper, and you can even let it go cold and then cut into thin slices, and serve as an appetiser / starter for several people.

What to learn how to make it? Here you go:

Mushroom, Spring Onion & Chilli 'Omelette'

6 spring onions

A couple handfuls of mushrooms

½ green chilli, finely chopped

Olive oil for frying

¾ cup of gram (chick pea) flour

1 clove garlic, minced

½ tsp turmeric

½ tsp yellow curry powder

¼ tsp all-purpose seasoning salt

¼ tsp salt

150ml / ⅔ cup unsweetened soya milk

1. Lightly fry the spring onion and mushroom in a non-stick frying pan for a few minutes before adding the garlic and chilli.

2. While the vegetables are frying on a low heat, in a mixing bowl add the gram flour, seasoning and spices. Then stir in the soya milk to make a batter like a thick sauce.

3. Ensure there is enough oil coating the pan (add more if needed) and pour in the batter, tilting the pan to let it spread around. Cook on a medium heat for around 8 minutes, until the edges turn slightly brown.

4. *Now you need to do a pancake flip! Use a spatula to push around all of the edges of the omelette to stop it sticking, and wobble the pan a bit to loosen from the bottom. Very quickly toss the omelette so it flips fully over, and then cook again for a while longer (around 5-8 minutes).

*Alternatively, you could also place the pan underneath a heated grill / broiler, and cook the top that way, if you don't want to risk flipping!

5. Check the underside for it to be nicely browned before serving one half per person. Although as Adriana mentions in her blog post, she eats the whole lot! And you may like to do that too :)

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Comments

[Christine Adams]

This is really good. It's my 'addiction' to eggs which is preventing me from going fully vegan but I think this has won me over. I'd say the texture is more pancake than omelette but it's very, very good. Thank you!

[Christine Adams]

Incidentally, I replaced the dry spices with asafoetida as this gives it a more 'eggy' effect.

[Andrea - Chocolate and Beyond]

Christine thank you so much for commenting and wow - I'm so happy to discover this omelette may be the catalyst into you going fully vegan!

Thank you for your tip with asafoetida. I have also heard that black salt (Kala Namak - available from Indian grocery stores) is very 'eggy' and is, in fact, the main ingredient in The Vegg. So I intend to buy some of this and try next it next time! Maybe the two combined will seal the deal?

They could both be used in scrambled tofu as well to make them taste more like scrambled eggs?

[Carolyn Casey]

I made this not realising how blummin' filling it is! I had it with some baked beans and I have to say I scoffed the lot!! It has to be the greatest breakfast I have had for a long time,it was a good 6 hours before I felt hungry again. Delicous, will be making it this weekend for my Mum but I will be nice and share it with her ; ) Thank you Andrea, I always find breakfast difficult, never know what I want so will be trying out more of your fab recipes. xxx

[Andrea - Chocolate and Beyond]

Thanks for commenting Carolyn - yes it is filling, isn't it? And there are so many variations you can do once you get the hang of it. I hope your mum enjoys it just as much! :)

[Cathy McCra]

It doesn't say when to add the veggies to the omelette. Do you add then to the batter before you pour or once the batter is in the pan? Thank you, can't wait to try it!

[Andrea - Chocolate and Beyond]

Hi Cathy - it does! You fry the veggies first (see #1 and #2 of the recipe steps), and then you add the batter to the frying pan with the veggies in :) Thank you for stopping by and please let me know how your omelette turns out!

[Cathy McCra]

OK thanks very much Andrea! Breakfast Saturday Morning!!! I'll be sure to let you know.

[Agnieszka Szumska]

That is amazing! It tastes bit different than regular omlette, but it's even better :) Slightly spicy, slightly sweet, perfect!

[Andrea]

Hi! Looking forward to trying out your "omelette" recipe. So tired of oatmeal and smoothies! From USA and would appreciate if you would explain "cup gram" vs. cup. I just want to make sure I'm using the correct amount of chick pea flour. TY

[Andrea - Chocolate and Beyond]

@Agnieszka - thank you so much for commenting and letting me that you loved this omelette!

@Andrea - LOL! The recipe refers to gram flour, not grams as in the weight :) So it is 3/4 cups of gram flour! Thank you for commenting and let me know how it turns out for you.

[Ivelina]

That recipe looks amazing. I have been vegan now for just over 6 months and its a bliss. People like you really inspire me. Thank you. Sending love .
P.S I love chick peas in any form, but never really made anything with gram flour . I am going to buy some now. ;-)

[Andrea - Chocolate and Beyond]

Hi Ivelina and thank you so much for your lovely and heart warming comment. It really makes me know this is all worth doing - sharing vegan recipes and taking the time to pay attention to my blog - when I get comments like yours. I'm so happy to be a source of inspiration :)

[Emiel]

This is a great recipe. It's just what has been missing the past years after going vegan;] I remember eating eggs for breakfast and always needed to lie down beacuse the made me feel uncomfortably full. This 'omelet' is fun to make, makes you feel full but not too much and (most important for me) it's cruelty-free. I normally would experiment with this, but the above recipe is good as it is. Greetings, Emiel.

[Andrea - Chocolate and Beyond]

Hi Emiel! I'm so glad you like it and thank you for taking the time to come back and 'report' what you think - it's so important to me. I hope you continue to enjoy many more recipes from my site :)

[Binaka (Rebecca) Swinden]

Ammmmaaazzziinnnnggg!!! Thank you for posting this recipe!!! I added a little tofu to it with onion and mushrooms with a side of beans and my husband and I are fully satisfied. Thanks so much for this great dish!

[Andrea - Chocolate and Beyond]

Hi Binaka - yay!!! It is very filling, isn't it? It makes me so happy to read such positive feedback - many thanks for taking the time to comment :)

[Jen]

I love this recipe mine came out more like scramble egg because I have a stupid "green" pan that loves to stick but it was still good.

[Andrea - Chocolate and Beyond]

As long as still tasted okay Jen? Thank you for taking the time to comment :)

[Jen]

It tasted awesome Andrea I will definitely keep making it :)

[Helen]

This was pretty good! Yep, it did stick to the pan, but then I didn't use a non-stick pan... It's quite rich and filling, and it's quick, so this will do nicely with a side of veg. The texture is pancakey, which I quite like. Nom!

[Catherine]

This was delicious. I made mine with diced red pepper and green onion but it seemed to come out more like a pancake than an egg/omelette. Is this correct or did I overcook it or go wrong with an ingredient.

[Andrea - Chocolate and Beyond]

Glad you enjoyed Catherine and thanks for your comment! I suppose it is a little more like a pancake, though something similar is made in an Indian veggie cafe near my town, and it is called an omelette there, so I used the same description!

[pennilessveggie]

I'm planning on phasing out dairy this year (actually, I already did so for several months prior to Xmas, but slipped back over the hols what with all the cheese and cream and custard everywhere) and I'm totally up for learning to find egg substitutes too. This looks really promising and I have an unused bag of chickpea flour feeling ignored in the cupboard too! Just need to get a few fresh veggies in next week (it's that Mother Hubbard time of our grocery shopping fortnight).

[Andrea - Chocolate and Beyond]

Hi Penniless! I've found that it's really much easier to cook without eggs than it first seems - especially with regards to baking (I've barely ever used 'egg replacer' - and if you read my free baking download it provides lots of substitute ideas). I've yet to try 'The Vegg' yet - though I believe it tastes pretty much exactly like egg yolk!

[Nicole]

I'm going to try this tomorrow morning... I love that it doesn't call for tofu! Very simple recipe... Can't wait to try it. :-)

[Andrea - Chocolate and Beyond]

How did it turn out, Nicole? :)

[Lyla]

This looks so tasty! Could it be made with something other than chickpea flour? For example, with grits? Or with grits ground into flour-like form?

[Andrea - Chocolate and Beyond]

Hi Lyla - chickpea flour is what makes this what it is, really! I'm not sure how it would turn out with another flour but you could try :)

[Julie]

I love this! I've made it several times now. It has become our weekly brunch staple. Thank you so much for the recipe!

[Andrea - Chocolate and Beyond]

Julie you're welcome! And thank you so much for letting me know this - I'm really happy this recipe is such a favourite for you! It's addictive, isn't it?

[Andrea - Chocolate and Beyond]

Julie you're welcome! And thank you so much for letting me know this - I'm really happy this recipe is such a favourite for you! It's addictive, isn't it?

[Karra]

This is delicous! I have it with salad for dinner, yum yum. I add nutritional yeast in the mix. I also made some vegan aioli to go with it.... heaven! I wrote a blog post about it =)http://karrarothery.blogspot.co.uk/2013/04/chickpea-omelette.html

[Andrea - Chocolate and Beyond]

Really happy you enjoyed this Karra, thanks for taking the time to let me know.

[Nodavesclub]

Hey,

I just made this. Pretty much followed it to the letter except used diced yellow onions instead of spring onions and I added some Daiya cheese at the end. It turned out pretty well; was a bit tricky when it came time to flip because it started cracking in the middle.

It was pretty tasty. The curry powder added a nice flavor without being overwhelming. I agree w/ Christina that it was more a pancake texture though. It was Not quite as fluffy as I hoped. I saw another chickpea omelette recipe online somewhere that called a little bit of baking powder. I may try adding some next time I make this to see if that helps.

[Andrea - Chocolate and Beyond]

Thanks so much for letting me know how you got on with this, Nodavesclub! Yes I agree, I think pancake may be a fairer description. And I do think flipping can take some getting the hang of, although I tend to grill the top now, rather than flip!

[pgb205]

Could you elaborate a bit more on how to make batter?
Do you just mix flour and soy milk and then use hand mixer or fork? I guess any store bought flour will do?

thanks

[Andrea - Chocolate and Beyond]

Any brand of chickpea (gram) flour, pgb205! And I just mix the batter with a wooden spoon or hand whisk, as I would with a standard pancake batter :)

[Gemma]

i am unable to get chickpea flour, can i use regular or self raising flour do u think?

[Andrea]

Hi Gemma - no I'm afraid not - the flours are totally different! You should be able to buy chickpea flour (also known as gram flour or besan flour) online, if you can't obtain elsewhere?

[Silver]

I'm making these as I write this - can't wait to try them! I split the batter into 2 as I have a small frying pan. The middle stayed quite soft so I cooked it for longer but I'm unsure if it cooked through. Is uncooked gram flour something to be worried about? Maybe I need to split the batter into 3 portions to make thinner omelettes?

[Finest Formula Brand]

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