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. This easy recipe is vegan and gluten-free.
Vegan Spinach Mushroom Omelet
One of my favorite meals in my prevegan days was a simple omelet with mushrooms and cheddar cheese. When I went vegan, waaaaay back in 2001, 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’ve had many vegan omelets in recent years, both when dining out and when cooking at home. I’ve found the easiest way to make them is with chickpea flour. They’re not exactly like the eggy omelets I remembered, but they’re still delicious.
Chickpea flour omelets were probably first inspired by the Indian dish pudla, also know as chilla or cheela. A pudla is a pancake or crepe made with besan or chickpea flour and spices, usually with onions, cilantro, and chiles mixed into the batter.
What is Chickpea Flour?
Chickpea flour is a high-protein flour made from ground chickpeas. It’s sometimes called garbanzo bean flour, besan, or gram flour. Bob’s Red Mill makes a garbanzo and fava combo flour that will also work in this recipe, if you can’t find garbanzo flour on its own. Because it binds together really well, chickpea flour is essential for this recipe. Other flours won’t work.
How to Make a Vegan Spinach Mushroom Omelet
This recipe is super easy to make!
- First you mix together the omelet ingredients and allow the mixture to sit for a few minutes.
- While the batter is resting, you cook the onion for about 5 minutes, or until it begins to brown.
- Then you add the mushrooms to the pan and cook the for about 5 more minutes.
- And then you add the spinach and cooking for another minute or two, until it wilts.
- Cover the vegetables and keep them warm while you make the omelets.
- To make the omelets, you brush a little oil onto a large skillet and pour on half the batter. Spread it out into a thin circle and allow it to cook undisturbed for about 5 minutes, until the edges start to brown.
- Now you gently flip it over and cook it for another 2 or 3 minutes.
- Then you do the same with the remaining batter.
- Then you top half of each omelet with the spinach and mushroom mixture and fold the other half over it. Finally you top your omelets with a drizzle of the cheese sauce, and the scallions, tomatoes, and parsley.
How to Customize Your Vegan Omelet
Feel free to play with your omelet fillings and use whatever strikes your fancy.
- Instead of spinach, you can use kale, arugula, or finely chopped broccoli.
- If you don’t like mushrooms, you can use zucchini or bell peppers.
- Rather than make your own cheese sauce, you can use shredded nondairy cheddar. I like Violife’s Just Like Cheddar Shreds.
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.
For the Omelet
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
- 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
Whisk all of the omelet ingredients except the oil together in a medium bowl. Let sit for 10 minutes, while you prepare the filling.
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.
Add the mushrooms to the pan along with a pinch of salt. Stir frequently and allow them to brown.
Once the mushrooms have browned, add the spinach and stir quickly to allow to wilt.
Cover the veggies to keep them warm while you cook the omelets.
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.
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.
More breakfast recipes you might enjoy include:
More chickpea flour recipes you might enjoy include: