Amazing Easy Plant-Based Omelette (Shelf-Stable Mix + Waffle Iron Method!)

Jenny Tanner
11 hours ago
3 min read

Recently I was craving an omelette, probably because we have so many garden tomatoes and peppers right now. After searching and experimenting a bit, I found this one. It's amazing!! You’re going to love this plant-based omelette made from simple chickpea flour. 🌱

It’s fast, protein-packed, and tastes so good. But what makes this recipe really shine is that it’s:

✅ Shelf-stable

✅ Made from just three pantry ingredients

✅ Even faster (and better!) when cooked in a waffle iron

This has become a staple breakfast (and lunch!) in our home — especially since we discovered you can make the dry mix ahead and store it in a jar for instant omelettes anytime.

🫙 Make-Ahead Pantry Mix

We first found this recipe on thehiddenveggies.com and loved how simple and wholesome it was. After making it countless times, we started mixing up big batches of the dry ingredients to keep in a mason jar right in the pantry.

Now, whenever we want a hot savory breakfast, all we have to do is:

Scoop out ¼ cup + 1 tablespoon of the mix
Add water and a handful of veggies
Cook — and eat!

No planning, no prep, no excuses. It’s perfect for busy mornings, travel, camping, or those “I just need something healthy right now” moments.

Ingredients

For one omelette:

¼ cup chickpea flour (or garbanzo bean flour)
⅓ cup water
1 tablespoon nutritional yeast (optional, but adds a lovely cheesy flavor)
¼ teaspoon salt (try black salt for that eggy taste)
¼ cup chopped veggies of choice

💡 For a large batch:

In a mason jar, combine:

2 cup chickpea flour
1/2 cup nutritional yeast
2 teaspoons salt

Mix it up, pour it in the jar, label it, and keep it sealed in your pantry. This mix will stay fresh for weeks and gives you about 8 omelettes ready to go whenever you need them.

🍳 Directions (Skillet Method)

In a bowl, whisk the chickpea flour, nutritional yeast, and salt.
Add half the water and stir until smooth, then add the rest of the water and whisk again. Let sit for 10 minutes (this step is important).
While the batter is resting, prep your veggies (onion, bell pepper, spinach, mushrooms — anything goes!) and sauté them (we like to do this without oil) until tender.
Stir the veggies into your batter.
Spray a cast iron (or other non-stick) skillet with oil and heat over a medium low burner. Once the pan is hot, pour the batter and veggies into the skillet and spread a little to even it out. Cover with a lid and cook over medium-low heat for 5 minutes.
The top should look set at this point. Flip the omelette carefully and cook for 3-5 more minutes on the other side until firm and golden.
Place additional veggies and toppings in the middle and fold over in half. Enjoy!

🧇 Our Favorite Way: The Waffle Iron!

We’ve cooked this recipe many times in a cast iron skillet, but recently we tried it in a waffle iron — and it might just be our new favorite.

Why?

It cooks evenly on both sides — no flipping!
It’s faster — done in about 4 minutes.
The waffle iron is nicely non-stick

Just spray the smallest bit of oil on your waffle iron, pour in the batter, close the lid, and let it cook until done. Fill it with additional veggies and fold it over, just as with the pan-cooked omelette. The texture is incredible — you’ll never miss the eggs.

Tips & Variations

Mix in your favorite herbs — chives, dill, or italian seasoning are great.
For a breakfast sandwich, make two “omelette waffles” and stack them with veggies between!
Store your dry mix in a quart-size mason jar with a label that lists how much water and veggies to add — great for kids or spouses to make their own.
Add veggie sausage or tempeh bacon for some extra savory appeal

💬 Final Thoughts

We tend to rely on quick foods for breakfast (I hate cooking and messing up the kitchen in the morning) and this chickpea omelette is perfect in the rotation. I'm so glad to have found it!

Give it a try and let me know: Are you Team Skillet or Team Waffle Iron? 😄

Black Salt (Amazon)

Chickpea Flour (Amazon)

TVP (for sausage) (Amazon)

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