EGGLESS Vegan Omelette (Gluten-free)

I made it! Finally a vegan omelette which is fluffy, at the same time crispy outside and moist inside 🙆🏻‍♀️
Recipe adapted from Susan Voisin.

You can prepare this powder mix and keep it in the fridge. So that when you want some vegan omelettes, you can just take out the mix and add water to it. Isn’t it so convenient? 😊

This recipe serves approximately 3 big omelettes or more if you prefer smaller ones.


Flour mix

1 cup chickpea flour
2 Tbsp coconut flour
3 Tbsp nutritional yeast
3 Tbsp grounded flaxseeds
1 tsp cumin
1/2 tsp tumeric
1/4 tsp paprika
1/4 tsp mixed herbs
1 1/2 tsp baking powder
Salt and black pepper to taste


1/2 cup powder mix
1/2 + 2 Tbsp water
1/2 cup chopped vegetables (here I used chopped tri-color bell peppers)


The Floral Vegan signature Carrot Dressing
Slow-dried tomatoes
Nutritional yeast flakes
Dried basil leaves


  1. To use the mix, simply add water to it at a ratio of 1:1. Mix well until no powder is seen and let it rest for 5 minutes so that water is fully absorbed. The batter should be at a consistency that is pourable. If the batter is too thick, add water to it bit by bit (1 Tbsp)
  2. Add the chopped vegetables into the batter and stir well, until the veggies are distributed evenly in the batter
  3. Heat a non-stick pan. And when the pan is hot, simply pour the omelette batter to the pan is spread it all over the pan as thin as possible. Otherwise, your omelette will be very difficult to flip
  4. Fried the omelette until the top is no longer shiny and the underside is slightly brown
  5. Flip over and cook the other side, for another minute or two
  6. Place on a place and decorate with your choice of toppings (if any)
  7. Enjoy!


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