Vegan Egg-Free Omelette

/Vegan Egg-Free Omelette

Vegan Egg-Free Omelette

This is the best egg-free and soy free vegan omelette ever!

If you are looking for a quick and healthy breakfast, lunch or dinner… then this is it!

You can add any herbs and spices you like and top with any vegetables or toppings you have on hand.

Eat as a snack, have as a full meal or even pack in your lunch box for a quick and easy omelet that is healthy for you and packs a delicious flavor punch that both kids and adults alike will love.

Vegan Omelette
Servings Prep Time
1Omelette 5minutes
Cook Time
Votes: 40
Rating: 3.43
Rate this recipe!
Print Recipe
Vegan Omelette
Servings Prep Time
1Omelette 5minutes
Cook Time
Votes: 40
Rating: 3.43
Rate this recipe!
Print Recipe
Vegan Omelette
Servings: Omelette Units:
  1. For this recipe it is nice to have a blender, however, you can mix the ingredients manually. You will also need a medium sized non stick pan with a lid (preferably glass so you can see how it is cooking).
  2. Place the ingredients into your blender and blend till smooth.
  3. Pour the mixture into the pan and place on a low to medium heat. Cover the pan with a lid for 3-4 minutes until the top of the omelette has a sponge-like consistency (quite firm on top like bread).
  4. From here you can either fold in your favorite ingredients and serve or turn over the omelette to brown both sides.
Recipe Notes
mushrooms, spinach, char-grilled red peppers, pesto, hummus, potatoes etc
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By |2015-07-29T06:01:40+10:00April 6th, 2015|Recipe, Videos|21 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Ramona April 15, 2015 at 1:39 pm - Reply

    Anja, I just finished eating my omelette and had to tell you how much I enjoyed it! I didn’t get it quite right, it stuck to the pan so it wasn’t pretty like yours, but boy was it ever tasty! Thanks for all your recipes!

    • Anja April 16, 2015 at 9:15 pm - Reply

      So glad you liked it Ramona. I eat it at least a few times a week… great for a quick lunch or dinner too 🙂

  2. carolyn June 23, 2015 at 8:03 pm - Reply

    this is amazing love the fact I don’t use any oil or fat and it turns out perfectly…i love making socca too with chickpea flour bit this is my favourite!!

    • Anja June 24, 2015 at 8:58 pm - Reply

      Glad you like it 🙂

  3. Mallory July 30, 2015 at 10:28 pm - Reply

    Mine was still a bit mushy on the inside 🙁

    • Anja August 4, 2015 at 7:13 am - Reply

      It sometimes helps to cook it longer and with the lid on to help cook the inside.

  4. Karla January 22, 2016 at 3:27 am - Reply

    Hi Anja! What type and/or brand of non-stick pan are you using? Is it ceramic or what? I have one non-stick pan but still requires some oil, otherwise everything gets stuck to it. I want to reduce my oil consumption. Thanks!

    • Anja January 22, 2016 at 9:43 am - Reply

      I use a circulon pan 🙂

  5. gloria mackenzie December 14, 2016 at 12:33 am - Reply

    hi anja,
    i am about to have this for brekkie. i made it one time befor and really liked it .i used to love egg omlets ate them for supper ,snacks and whenever i got real hungry.

    now i can eat them without eggs and they are so good.the imagination is the only limit to what u can use for fillings. i use THE ROCK fry pan and never have any thing this recipe.keep up the great work.

  6. Nina April 29, 2017 at 7:11 pm - Reply

    Hi Anja, what size frying pan do you use in this recipe?

    I so miss your videos and recipes. Have you any plans to do any more in the future?

    Thanks Nina

    • Anja May 18, 2017 at 2:53 pm - Reply

      The pan is approx 20cm diameter / 8 inches. I will be doing more recipes and videos very soon.

      • Nina May 23, 2017 at 10:01 pm - Reply

        Thanks Anja look forward to that!

        Also, I have been trying to purchase your latest cookbook on Amazon UK. It is not on there at the present time. Do you know if it will become available anytime soon?

        I did look into have it shipped but the costs etc., were quite expensive so will wait…..

        • Anja August 1, 2017 at 12:12 pm - Reply

          I have a lot on my to do list this year and am hoping to have them available and more accessible through amazon etc

  7. Nina June 9, 2017 at 9:54 pm - Reply

    Can you tell me if your new book will be available on Amazon UK soon? I purchased your first one as a kindle edition from Amazon UK as that was all that was available. I would like to buy your second book through Amazon UK. Thanks

    • Anja August 1, 2017 at 12:06 pm - Reply

      I’ll aim to put it on there very soon.

  8. Jenny June 15, 2017 at 12:49 am - Reply

    Looks yummy! I don’t like the taste of the chickpea flour I find in my local store. Is there a reason why you use chickpea flour instead of, say, mungbean flour or black bean flour?

    • Anja August 1, 2017 at 11:52 am - Reply

      Sometimes if the chickpea flour is not fresh it can taste bitter. I’ve never tried it with mungbean or black bean flour. I just like the way the chickpea flour holds together nicely.

  9. Lynne November 27, 2017 at 4:13 am - Reply

    I was tired last night, but I needed to feed us. I didn’t feel like messing with vegetables. I had some carrot and sweet potato vegan cheese sauce around (it gets very thick) and some vegan bacon bits. I stuffed my omelettes with that. It was almost too rich to eat! My vegetarian daughter said she would try it at least once. She raved about it and asked for another for breakfast! We have a winner. So easy and perfectly delicious. We are adding this recipe to our table on a regular basis. Thank you!

    • Anja January 9, 2018 at 2:26 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂

  10. Eliran May 25, 2018 at 1:03 am - Reply

    Love this idea. Tried it last night for dinner, and ran into a problem… What do I do if my stove isn’t so even, so the batter is thicker in some areas, so the thin part cooks faster than the thick part? Also, I think I need a thinner non-metal spatula…

    • Anja May 29, 2018 at 5:18 am - Reply

      Maybe try tilting the pan every now and again as it’s cooking so that the mixture spreads evenly. Or buy a plug in pan.

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