This Vegan Omelette is a tasty, high protein recipe to start your day with! Stuff this omelette with leftover vegetables, California Avocados, and dairy-free cheese.
This post is sponsored by the California Avocado Commission but all opinions are my own.
There are very few things that make me as upset as when I find a vegetable in the back of my fridge that is totally beyond usable. I know I’m not alone since many of y’all try to reduce your food waste, too.
Today, I’m here to bring you a recipe that’s great for using those random vegetables: a vegan omelette!
I am very proud to be partnering with the California Avocado Commission on this vegan omelette recipe and a few future recipes. They are now in season, so to ensure you’re enjoying locally grown California Avocados, be sure to check for California on the label! (PS: here’s my recipe index filtered by recipes that feature avocados!)
How to Make Vegan Eggs
- Ripe, Fresh California Avocados. This will go in our vegetable stuffing to add flavor and heart-healthy unsaturated fats to this vegan breakfast recipe.
- Mung beans. You’ll specifically need moong dal, or split yellow mung beans. Look at your local Indian market or online (Amazon has them) for moong dal.
- Chickpea flour. This high-protein flour adds some fluffiness and structure to our vegan eggs.
- Black salt (kala namak). This has a very sulfurous taste, just like cooked eggs. You can also find it at your local Indian market or online (Amazon has it).
- Spices. Garlic powder, onion powder, and turmeric (for color).
- Leftover vegetables. This vegan omelette recipe is great for reducing food waste because you can stuff it with whatever vegetables you have in your fridge, like onion, peppers, greens, or tomatoes.
- Shredded dairy-free cheese. It’s not an omelette without cheese!
How to Make a Vegetable & Avocado Omelette
First, you’ll want to soak the mung beans overnight in water. Drain, then add to a blender with the rest of the vegan egg ingredients. This mix can keep in the fridge for a few days.
Next, sauté your vegetables. For this recipe, I used onion, bell pepper, and spinach, but any vegetable goes. Use up what’s in your fridge to reduce your food waste!
Then, add your diced California Avocado. If your avocado yields to gentle pressure (like gently squeezing it), that’s when you know it’s firm ripe to ripe. Set your vegetables aside on a plate.
Cook your omelette. You want the batter to be a pretty thin layer, about 1/4-inch—if it’s too thick, it won’t cook through. Cook on both sides.
Finally, add your vegetables and avocado to this vegan omelette and sprinkle on cheese. Fold the omelette and you’re ready to eat!
This Vegan Omelette is a tasty, high protein recipe to start your day with! Stuff this omelette with leftover vegetables, California avocados, and dairy-free cheese.
For the vegan egg mix:
- 1 cup dry split yellow mung beans (moong dal), soaked in water overnight and drained*
- 1 cup unsweetened non-dairy milk
- 1/2 cup chickpea flour
- 1 teaspoon black salt (kala namak)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground turmeric
For the omelette:
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1/2 bell pepper, diced
- 2 cups spinach, chopped
- 1 ripe, Fresh California Avocado, diced
- 1/2 cup shredded dairy-free cheese
- To a blender, add all egg mix ingredients. Blend until completely smooth. Store in an airtight container or jar in the fridge.
- In a medium skillet over medium heat, add oil. When hot, add onion and bell pepper. Cook for 3 minutes, until lightly browned. Add spinach and avocado; cook 1-2 minutes, until spinach is wilted. Transfer vegetables to a plate.
- Clean the skillet of any remaining vegetables. Grease generously with nonstick spray. Place over medium-low heat.
- Pour 1 cup of egg mix into the skillet. Cook for 3 minutes, then flip and cook for 2 minutes. Place 1/4 of the vegetables and avocado on half of the omelette. Top with 2 tablespoons shredded cheese. Fold the other half of the omelette over the vegetables, avocado and cheese.
*Look for moong dal at your local Indian market.
**Vegan egg mix will keep in the fridge up to 4 days in an airtight container or jar. Separation is normal; shake before use.
Thanks to California Avocado Commission for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for your support!