Wake up to the flavors of Italy with this Vegan Caprese Omelette for breakfast! This is a vegan version of the classic breakfast omelette that uses protein-rich chickpea flour as the base instead of eggs.
Prep the veggies then whisk up the omelette batter, like you would for pancakes. Pour some of the batter into a small, non-stick pan (this is key!) until it covers the bottom.
Cook for a few minutes until it starts to bubble, then layer the veggies and vegan cheese on one side and carefully fold the other side over to create the omelette.
After a few minutes, flip the omelette and finish cooking until the cheese is melted and the omelette is golden brown.
You can really use any ingredients you’d like to make this Vegan Caprese Omelette. This is a perfect end-of-the-week breakfast to make when you’re looking to use up leftover vegetables from the refrigerator.
Vegan Caprese Omelette
- 1 ¼ c chickpea flour
- 1 tsp garlic powder
- 1 2/3 tbsp nutritional yeast
- ½ tsp turmeric ground
- 1 ¼ c water
- 1 ½ c cherry tomatoes
- ¾ c basil
- 1 c arugula
- ½ c vegan mozzarella cheese
- ½ tbsp olive oil
- 1 c soy yogurt plain
- 1 ½ c raspberries
- 1 ½ tsp hemp seeds
- Mix the chickpea flour with the nutritional yeast, turmeric, garlic powder, and water until well combined with the consistency of pancake batter. Add more water, if needed and set aside.
- Dice the tomatoes and prepare the greens, then set aside.
- Heat the pan with a drizzle of olive oil and place on medium heat. Pour the chickpea batter into the pan and spread out evenly in the pan and cook for 5 minutes until the batter is no longer wet and the bottom is slightly browned.
- Next, add the diced tomato, basil, arugula, and vegan mozzarella cheese to one side of the batter then gently fold one side over to create an omelette.
- Serve with yogurt topped with fresh berries and hemp seeds.
- Calories – 500 Calories
- Protein – 26 grams
- Carbohydrates – 62 grams
- Fat – 17 grams
- Nutrition Note – this meal was specifically designed and developed to promote a healthy weight with balanced macronutrients (21% protein, 49% carbs and 30% fat)