This Vegan Spinach-Mushroom Omelet is perfect for weekend brunch! It also makes a fun weeknight brinner meal, too. It’s very versatile – if you’re not a fan of spinach or mushrooms, you can use whatever veggies you prefer.
One of my favorite meals in my prevegan days was a simple omelet with mushrooms and cheddar cheese. When I went vegan 14 years ago, I figured I’d never eat one again, not realizing that vegan chefs and bloggers would soon create delicious vegan versions of just about everything. I had my first vegan omelet just a few years ago. It was made with chickpea flour, and the recipe came from High Protein Vegan by Hilda Jorgensen. It wasn’t exactly like the eggy omelets I remembered, but it was still delicious. Since then, I’ve tinkered with the recipe and made it my own, and I’m back to enjoying omelets on a regular basis.
Feel free to play with the fillings and use whatever strikes your fancy. You’ll have some cheese sauce leftover, but it tastes great on just about anything, so go ahead drizzle it on tacos, salads, and anything that needs a little extra something-something. 
Vegan Spinach-Mushroom Omelet
Vegan Spinach Mushroom Omelet is perfect for weekend brunch! It also makes a fun weeknight breakfast for dinner meal, too. It's very versatile – if you're not a fan of spinach or mushrooms, you can use whatever veggies you prefer.
Ingredients
For the Omelet
- 1 cup chickpea flour
- 3 tablespoons nutritional yeast
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kala namak (black salt)
- 1/4 teaspoon sea salt
- 1 cup water
- 1–2 teaspoons neutral-flavored oil
For the Filling
- 1 teaspoon neutral-flavored oil
- 1/4 cup onion diced
- 2 cups mushrooms sliced
- Pinch sea salt
- 5 ounces baby spinach coarsely chopped
For Serving
- 1/4 cup Cashew Cheese Sauce
- 1/4 cup diced tomatoes optional
- 1/4 cup chopped flat leaf parsley optional
- 1/4 cup thinly sliced scallions optional
Instructions
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Whisk all of the omelet ingredients except the oil together in a medium bowl. Let sit for 10 minutes, while you prepare the filling.
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To make the filling, heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for about five minutes, until the onions begin to brown.
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Add the mushrooms to the pan along with a pinch of salt. Stir frequently and allow them to brown.
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Once the mushrooms have browned, add the spinach and stir quickly to allow to wilt.
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Cover the veggies to keep them warm while you cook the omelets.
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Brush 1/2 to 1 teaspoon of oil onto a large skillet. Heat over medium-high heat and pour in half of the chickpea batter. Cook for undisturbed for about 5 minutes, until the edges start to brown and the center bubbles slightly. Gently flip over and cook for another two minutes or so. Remove from the pan and cook the other half of the batter the same way.
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To serve, top half of one of the chickpea pancakes with half of the veggie mixture. Fold the pancake over and drizzle with the cheese sauce. Top with chopped tomatoes, parsley, and scallions. Prepare the other omelet the same way.
this honestly just made my stomach growl, it looks so fresh and tasty! it has been forever since I made a chickpea omelet, I need to change that soon!
Thank you, Kristina!
This looks amazing! I’ve also had a “hash brown” omelette that worked pretty well, where the shell was made out of hash browns. But I’ve never made it myself, I just had it at Disney! Hope you have a wonderful weekend, and it was great to find your blog through Gluten Free Fridays too!
Thank you, Kaila! I love the sound of that has brown omelet! I’d love to try it.
Yum! This looks amazing!
Thank you, Bethany!
I was wondering if this can be made in larger batches (maybe a week’s worth?) & keep in fridge?
Hi, Mindi! I’ve never made them that far in advance, so I can’t say for sure. I have had leftovers the next day, and they’ve tasted great. If you do make a big batch, I’d suggest storing them with parchment paper or wax paper in between them, so they don’t stick.