I always get so excited to share a recipe with you guys because I honestly only share the reeeally good ones! The ones I can’t stop making and think everyone needs to try! This one is no exception. Egg. free. omelettes. VEGAN OMELETTE! Whaaat?

I’ve had an up and down relationship with eggs since becoming vegan 7 1/2 years ago. At first I was fine being around them (my husband has always eaten them) but didn’t crave them myself. Then during my first pregnancy I craved them but only a runny yolk so I ended up purchasing The Vegg and that totally fixed my craving! By the end of my pregnancy the smell of eggs repulsed me and continued to for quite a while. Then during my second pregnancy I started craving eggs again! Again, i wanted a runny yolk but The Vegg wasn’t cutting it. So you know what? I ate eggs a couple times. I LISTENED TO MY BODY and ate intuitively. Did it feel super freakin’ weird after not eating eggs for 5+ years? YES! But it was something I had thought about for a year and finally realized I was being ridiculous and just needed to trust myself and not be so caught up in the “vegan label”. I’ve had eggs a handful of times in the past 2 years… not a ton but when I honestly crave it, I allow it (and it’s generally a fried egg on toast at home).

I think many vegans feel a lot of “pressure” to stick to their lifestyle but I have always said from day one that I was doing this for ME (yes, of course part of it is for the animals as well as the environment but ultimately I am putting myself first). I told myself that I could stop being vegan or change what I was doing at any time. I had to make that promise myself to take some of that pressure off! And honestly, I’ve been a pretty strict vegan for 7+ years because that felt natural but you know, I used to avoid wine but now allow that (even if I don’t know if it’s technically vegan). I also added in raw honey (occasionally I’ll eat something bought with honey in it) 4 years ago. And when I started having kids, my approach to my vegan diet shift a little more. I’m more flexible with their eating habits because I don’t want them to feel deprived or like I’m restricting them or causing them to miss out on happy moments/memories. So yeah, I still call us vegan because we are like 98% of the time and it’s easier to just say we are but I AM more flexible about it than I once was. My intuitive eating comes FIRST, that’s why I like to call myself “intuitively vegan”… yes, I am vegan unless it intuitively doesn’t feel right in a particular moment. I am sure that will piss off some diehard vegans but I do not care- it is 2019 and veganism is evolving.

That all said… let’s talk about this recipe! So like I said, I only ever crave a fried egg so most of the time if I want something egg-like I do look for a vegan alternative. I’d never felt like I’d found a really good omelette option until now. THIS OMELETTE IS SO GOOD. I’ve made in so many times! It uses chickpea flour which has protein (like eggs) and is very nutritious. It’s also fluffy like eggs but I wouldn’t say the flavour/texture is the exact same.

You can also make this omelette batter ahead of time and store it in the fridge for a day or two! And your filling/topping options are pretty endless. Oh and did I mention my kids like it too? Win!

When it looks like this, you can fold it in half! You want it to be pretty much cooked through since it’ll cook slower once folded.

Need another use for chickpea flour? Make these chocolate chip cookies!

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Egg-free Omelette
The BEST vegan omelette recipe!
Prep Time 10 minutes
Cook Time 24 minutes
Servings
omelettes
Ingredients
Prep Time 10 minutes
Cook Time 24 minutes
Servings
omelettes
Ingredients
Instructions
  1. Add all ingredients to a blender and blend until smooth.
  2. Add 1/2 cup of the batter to a hot, lightly greased pan.
  3. Sprinkle cheeze and veggies (or whatever toppings you want) to the top of the omelette.
  4. Cook for approx. 3 min over medium heat or until the bottom half looks cooked.
  5. Fold the omelette in half OR flip it over and continue cooking. I like to fold it but if yours is very thick you may want to flip it to ensure it gets cooked through and then you can always fold it later.
  6. Cook for another 3 min or until the batter looks firm.
  7. Repeat with remaining batter.
  8. Serve as is or with salsa, hollandaise sauce, avocado etc
Recipe Notes

If you make this recipe and post it on social media, tag @liftinglettuce so I can see!

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