Back to Recipes

Eggless Omelette — Cooking with Gia and Olive

By Gia Kavanagh 1 min read
Thursday, May 24, 2018

Breakfast or dinner, this vegan dish will be sure to satisfy.

Preparation Time: 10 Minutes

Cooking Time: 12 Minutes

Serves: 3


  • 1 cup mushrooms, sliced
  • ¾ cup chickpea flour
  • 2/³ cup water
  • ¼ bunch dill, chopped
  • ¼ bunch coriander, chopped
  • 2 shallots, chopped
  • ½ tsp salt


  1. Sauté mushrooms in a non-stick pan.
  2. Add chickpea flour and water to a bowl and mix until smooth. Stir in herbs, shallots, mushrooms and salt.
  3. Heat a non-stick pan over high heat. Spoon in one-third of the batter, carefully tilting the pan around to spread it evenly and cook for 2 minutes. When the surface looks cooked, use a spatula to carefully flip the omelette and cook for 2 more minutes.
  4. Repeat with the remaining batter.
  5. Serve with yoghurt and hot or sweet chilli sauce.