If you don’t eat eggs or just want to start your day with plants, you definitely need this mediterranean plant-based herbed chickpea omelet in your eating repertoire. It’s absolutely one of my favorite breakfast indulgences that’s 100% plant-based … and 100% delicious!

I’ve actually been making this comforting recipe for quite a while … but I don’t actually use measurements. Since I wanted to share it with all of you, I finally jotted down specifics to make sure it’s easy to follow along. Though, if you’re like me, know that you can totally just “eyeball” most amounts!

The “egg”

This is easier and quicker to fix than it seems. There are basically two parts– the “egg” and the “filling.” For the “egg” part, you’ll whisk together equal amounts of chickpea flour and unsweetened peppermint tea or water, along with a little olive oil and seasonings. This will ultimately transform into a mixture and finished dish that looks like eggs. Though, it does have a taste all of its own … which is really, really, really enjoyable.

The mint leaves

Perhaps one of the coolest things about this omelet is the mint that accessorizes and becomes part of the prepared omelet. You’ll create this by simply placing the leaves on top of the omelet right after pouring the mixture into the skillet. (Hint: You can try this with other herbs, too!)

The “filling”

After flipping over the minted omelet in the skillet, that’s when you top it with the “filling” ingredients. Definitely try my version … plant-based feta or goat cheese (if you want!), baby spinach, grape tomatoes, tahini (yum!), lemon juice, pan-toasted pine nuts, olive oil, and sea salt. It’s sooo tasty! But you can fill this omelet however you wish next time if you want to switch things up a bit.

Serve it

To enjoy your mediterranean plant-based herbed chickpea omelet, punch up the heat with harissa sauce or the zing with lemon wedges — or go for it as is. No toast or other side dishes are required. However, if you’d like a bit more protein to round out your meal, try tempeh bacon, prepared edamame, or vegan sausage on the side. Now, go grab a fork!

mediterranean plant-based herbed chickpea omelet

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If you don’t eat eggs or just want to start your day with plants, you definitely need this omelet in your eating repertoire. It’s absolutely one of my favorite breakfast indulgences that’s 100% plant-based … and 100% delicious. Plus, it’s easier and quicker to fix than it seems!

• Yield: 1 omelet 1x

Ingredients

Units USM Scale 1x2x3x

• 1/3 cup chickpea flour (42 grams)
• 1/3 cup unsweetened peppermint tea or H2O, at room temp
• 1 tablespoon extra-virgin olive oil, divided
• 1/4 teaspoon sea salt, divided
• 1/8 teaspoon ground sumac and/or turmeric
• 1/8 teaspoon freshly ground black pepper
• 16 small fresh mint leaves
• 1 ounce plant-based feta or goat cheese (3 tablespoons crumbled; optional)
• 1 ounce fresh organic baby spinach (1 cup packed)
• 8 grape tomatoes, quartered lengthwise
• 1 tablespoon tahini
• 1 teaspoon lemon juice
• 1 tablespoon pine nuts, pan-toasted
• 2 teaspoons harissa sauce or 2 lemon wedges (optional)

Instructions

1. In a medium bowl, whisk together the chickpea flour, tea, 1 teaspoon of the oil, 1/8 teaspoon of the salt, sumac and/or turmeric, and pepper. Set aside for at least 5 minutes to allow flavors to mingle.
2. Fully heat 1 teaspoon of the oil in a well-seasoned cast iron or other stick-resistant medium (10-inch/25.4-centimeter) skillet over medium heat. Hint: If necessary, use a little more oil to help prevent sticking.
3. Pour in the chickpea mixture, top with the mint leaves, and cook until just firm on the bottom, about 3 minutes. Flip over; immediately top entire surface with the plant-based cheese (if using), baby spinach, tomatoes, tahini, lemon juice, pine nuts, and the remaining 1 teaspoon oil and 1/8 teaspoon salt; and cook until the bottom of the “omelet” is golden and firm, about 3 minutes.
4. Slide the omelet onto a plate using the skillet’s edge to help fold it. If desired, serve with harissa or lemon wedges on the side.

Notes

For bonus omelet fluffiness, whisk 1/2 teaspoon baking powder into the chickpea flour mixture in step 1, if desired.

• Author: Jackie Newgent
• Category: Main dish, Breakfast, Brunch
• Cuisine: Mediterranean
• Diet: Vegan

Nutrition

• Serving Size: 1 omelet
• Calories: 360
• Sugar: 2g includes 0g added sugars
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 9g
• Protein: 9g
• Cholesterol: 0mg

Keywords: plant-based breakfast, plant-based brunch, plant-based eggs, plant-based omelet, chickpea eggs, vegan breakfast, vegetarian breakfast

Looking for more plant-based breakfast or brunch recipes? Try my plant-based chickpea eggs (see recipe HERE), cauliflower “hash brown” patties (see recipe HERE), seasonal butternut squash hash browns (see recipe HERE), and plant-based portabella bacon strips (see recipe HERE).