A vegan omelet? Chickpea flour turns out a crisp-edged, custardy take on the traditional dish

I’ve been on a breakfast-for-dinner tear recently, and I’m not talking about eggs.

Instead, I’ve been making pancakes, French toast — and, most recently, these omelets. Omelets without eggs, you ask? I can’t wait to see some of the most persnickety commenters get up in arms about the name of this egg-free take on a traditionally egg-full dish, but yes: With the help of chickpea flour, you can make a lovely vegan omelet.

Granted, it comes together more like a savory pancake, with a batter that also includes a little baking soda (boosted by vinegar) for lift and turmeric and nutritional yeast for color and earthy, nutty flavor. In the pan, too, it gives you those telltale bubbles on one side and light browning on the other before you slide a spatula underneath for the turning.

Rather than flip it all the way over, though, you add your filling — in this case, mushrooms, spinach and cherry tomatoes, but it could be whatever else you like — and fold the omelet over the mixture.

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Before you serve, there’s one more step, an important one. Previous recipes of this type I’ve tried have resulted in something with a texture too dry for my liking. In this one, author Saskia Sidey smartly has you turn off the heat after you fold the omelet — and then cover the pan for a few minutes to finish cooking, gently.

The result: crisp edges and a slightly custardy interior, helping this omelet live up to its name — at least to me. If you’d feel better calling it a pancake, that’s cool, too. Just make sure to eat it when it’s fresh and warm; that perfect texture doesn’t last upon refrigeration, so this is no time to create leftovers, whatever they’re called.

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If you love vegan cheese, feel free to sprinkle some over the omelets before folding them, but these are great — and very filling — without it.

Active time: 25 mins; Total time: 35 mins

Storage Notes: These are best eaten immediately after they’re made.

Get the recipe: Chickpea Omelets With Mushrooms, Spinach and Tomato

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