Omelets are a fan favorite, but have you ever tried an eggless omelet? That’s right – an omelet with no eggs! How? Chickpea flour. This is a great alternative to a traditional breakfast. As always, get creative with the veggies! Instead of spinach, we opted for onion, red bell pepper, mushroom, and broccoli then topped it with salsa and avocado…YUM!


  • 1 tbsp flax meal + 3 tbsp water
  • 1 cup chickpea flour
  • 2 tbsp nutritional yeast
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup filtered water
  • 1/2 cup chopped spinach (loosely packed)
  • 2 tbsp oil of choice for the pan (i.e. ghee, grapeseed, etc.)
  • Add in any of your other favorite veggies!


  1. In a large mixing bowl, whisk together flax meal and water and let stand until thickened.
  2. Add chickpea flour, nutritional yeast, cumin, salt, black pepper.
  3. Whisk in water 1/3 cup at a time until all water is incorporated and no lumps remain. Stir in the chopped spinach, then set aside to thicken. It should have the consistency of pancake batter.
  4. Preheat a medium-sized pan over just-below medium heat. Add oil before you add the batter, and swirl around the pan to coat.
  5. Pour in the batter and cover to let the batter cook for about 10 minutes. Once the middle of the batter looks matte and more bread-like, flip to cook the other side. The first cooked side should have nice, browned patches that are crispy. Cook the other side until golden.
  6. Transfer onto a plate and serve!