Chickpea & Aquafaba Omelette

Wanna make an omelette without breaking any eggs?

I'm one of those who never really liked eggs, even before turning vegan. I used to buy half a dozen of eggs to make a cake and then trhowing away the extra ones cause they would sit in my fridge for ages. Eating an egg on its own actually felt gross to me ... Except for the cheesy omelettes my dad used to make me when I was a child, I think it was more because of all the cheese in there haha! Scrambled or boiled, or even sunny-side up eggs, name it, it truly wasn’t my thing.

It was not until I became a vegan that I actually discovered a passion for traditional egg dishes. Especially the "scrambled eggs" (or rather scrambled tofu now hihi) that have now become a staple in my kitchen! I can’t get tired of it!

Today, I’m sharing with you my omelette recipe. Omelette recipes using chickpea flour are numerous on the web. But this time, I decided to include aquafaba in it (cooking chickpea water). Which totally makes sense, knowing that aquafaba exists thanks to chickpeas, while being an excellent substitute for eggs (I talk more about aquafaba here and here on the blog, along with my recipes of meringue and pavlova). Aquafaba gives a very "fluffy" and perfectly "runny" texture, as it would be with real eggs! And without hurting anyone! That's maazing, isn’t?

So without any further, here’s the recipe!

PS: The trick with chickpea omelettes is to have a good non-stick pan (like for pancakes). There is nothing more frustrating than seeing your omelette sticks to the pan and ending in some sort of "scrambled" omelette, trust me!


Chickpea & Aquafaba Omelette

makes 2-3 omelettes


  • 1/4 cup aquafaba

  • 1/4 teaspoon cream of tartar

  • 1/4 cup + 2 tablespoons chickpea flour

  • 1 tablespoon of nutritional yeast

  • 1/2 teaspoon of garlic powder

  • 1/8 teaspoon of turmeric

  • 1/4 teaspoon of kala namak salt

  • 1/2 tablespoon dried chives (or more if fresh)

  • 1/4 cup + 2 tablespoons of non-dairy milk

  • Optional add-ons to the omelette batter :

    • spinach or kale finally cut

    • kimchi coarsely chopped (you can replace one or two tablespoons of vegetable lai with kimchi brine)

    • green onions, finely chopped

  • Optional omelette filling :

    • sauteed vegetables (kale, mushrooms, tomatoes, bell peppers, etc.)

    • vegan sausages sliced and sautéed in the pan.

    • non-dairy cheese of your choice



  1. In a large bowl, combine all dry ingredients: chickpea flour, garlic powder, turmeric, kala namak and dried chives.

  2. Add the non-dairy milk to the dry ingredients and mix with a fork so that there are no more clumps. Add optional add-ons to the omelet batter. Put aside.

  3. Prepare the aquafaba: pour the aquafaba and the cream of tartar in a bowl (either glass or stainless steel, but avoid plastic) and whip with an electric hand mixer at low speed, slowly increasing the power until the mixture begins to froth and gets foamy. Continue the beating for a few more minutes until you get a thick and stable white foam.

  4. Put a non-stick pan over medium-high heat.

  5. Using a spatula, slowly integrate the foamy aquafaba to the omelette batter, without over mixing it too much (you don’t want to lose all the volume).

  6. Slightly lower the heat of the pan (to medium-low) and pour about one-third of your mixture (or more), distributing it evenly on the surface of the pan.

  7. Cook until bubbles appear on the surface of the omelette. To speed up the cooking, you can also cover your pan, while checking it frequently so it does not stick to it.

  8. Pour your filling on one half and fold the other half over it (use a silicone spatula to unstick the omelette from the pan). Cook for another 2-3 minutes; you can also return the omelet on the other side so that it cooks evenky on both sides.

  9. Serve and enjoy while it’s still hot!

If you give it a try, feel free to share your comments and remarks with me!