Eggless Omelettes: Omelets are a staple breakfast food in many houses in India just like how pancakes are here on the Western side of the world. I cracked the code to make the best eggless pancakes a few years back and ever since that’s one of the most visited and tested recipes in the blog.
That recipe has been tried mostly by people who usually eat eggs and make pancakes with eggs and when they run out of eggs search for eggless pancake recipe, land here, try that recipe and most of them comment saying that they won’t go back to pancakes with eggs. Will I be able to replicate the same effect with eggless omelets too?
How To Make A Veggie Omelette
Here’s step-by-step video tutorial on how to make the veg omelette without egg.
Unlike pancakes where eggs constitute only a small portion of the recipe, the main ingredient or the only ingredient required for an omelette is just eggs! No wonder it’s challenging to create an eggless omelet that looks, tastes, and feels like a regular omelet.
I didn’t grow up eating eggs and egg omelettes so when I wanted to try an eggless version of omelet, saw a couple of recipes online. Some of them use a small portion of all-purpose flour but I wanted to keep it gluten-free as well.
I tried a few recipes and have come up with my humble version of the eggless omelet hoping that it tastes and feels to some extent like a regular omelet. I took inspiration from another Indian recipe called “besan chilla” (besan omelette), which is nothing but a savory pancake made using besan (chickpea flour).
I have tweaked it a bit to make it more like an omelette and everyone at home loved this eggless breakfast and hoping this veg omelette recipe won’t disappoint others who try as well.
The BEST Fluffy Eggless Omelettes Recipe
|Prep Time||Cook Time||Makes|
|10 Mins||2-3 mins per omelette||5-6 Omelettes|
- 1 cup besan (chickpea flour)
- 1 tablespoon oil (I used sunflower oil)
- 1/8-1/4 teaspoon salt
- 1/2-3/4 cup water
- 2 tablespoons plain yogurt
- 1/2 teaspoon baking soda
- 1-2 tablespoons onion, finely chopped
- 1-2 tablespoons peppers, finely chopped
- 1-2 tablespoons chopped spinach
- 1-2 teaspoon cilantro, finely chopped
- chopped green chilies optional
- ground pepper optional
- In a medium-size bowl sieve the besan flour. To that add oil, 1/8th of a teaspoon salt, and 1/2 cup of water and whisk it well without any lumps.
- To the batter add the yogurt and baking soda. Whisk it well and leave the batter to froth for about 2-3 minutes.
- Now add all the vegetables, herbs, and spices that you are planning to use. Add some more water if necessary. The batter should not be as thick as pancake batter. It should have a thin consistency. Taste for seasoning and add more salt if needed.
- Heat a non-stick pan and spray it with cooking spray or add some butter. Once the pan is warm enough pour a ladleful of batter and swirl the pan around.
- Add some ground black pepper, shredded cheese on top of the omelet (optional). Let it cook for a minute or two and flip the omelette and cook for another minute.
- Repeat the same process for the rest of the batter. The Healthy Veggie Omelette recipe is ready! Serve it with ketchup or Indian coriander/green chutney.
- My son and husband who have tried the usual omelets said that this omelette without eggs, looks, feels, tastes, and smells like regular omelets. I guess I have a winner!
- This version of eggless omelette with baking soda does give an eggy smell to the omelettes. I have tried this recipe with Eno fruit salt instead of baking soda which did not leave any smell. This was my son’s observation.
- Vegans might want a substitute for yogurt. You can either try some non-dairy yogurt or else please wait for me to try the recipe without yogurt and I will update it here.