Bruna’s Ultimate Egg-Free Omelette

Name: Bruna’s Ultimate Egg-Free Omelette
Total time: 35 min
Ingredients: ¼ teaspoon cream of tartar (found in baking aisle); Rapeseed/canola; Rapeseed/canola; 150 g/5½ oz cherry tomatoes; 70 g/2½ oz button mushrooms; 1 clove garlic; ½ tablespoon olive oil; ½ tablespoon dried oregano or dried mixed Italian herbs; ¾ teaspoon ground turmeric; 1 teaspoon garlic powder; ¾ teaspoon smoked paprika (optional); ½–1 teaspoon black salt or regular sea salt; ½–1 teaspoon black salt or regular sea salt; 470 ml/16 fl oz/scant 2 cups aquafaba (the liquid from inside 2 x 400 g/1 oz cans chickpeas/garbanzo beans), chilled; 470 ml/16 fl oz/scant 2 cups aquafaba (the liquid from inside 2 x 400 g/1 oz cans chickpeas/garbanzo beans), chilled; 470 ml/16 fl oz/scant 2 cups aquafaba (the liquid from inside 2 x 400 g/1 oz cans chickpeas/garbanzo beans), chilled; 220 g/1 oz/1⅔ cups chickpea/gram flour; 3 tablespoons B12-enriched nutritional yeast; 220 g/1 oz/1⅔ cups chickpea/gram flour; sea salt and black pepper; fresh green salad, to serve; ½ tablespoon dried oregano or dried mixed Italian herbs; sea salt and black pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“Aquafaba, the liquid from cooked chickpeas/garbanzo beans, when whipped works wonders in mimicking the airy quality of eggs. I created many variations of this recipe and I’m really happy with how light and airy this omelette turns out. It’s a plant-based version of a classic breakfast that is tasty and comforting. The more you work with aquafaba you get to know its ways – so don’t be put off if your first go isn’t perfect. Save the chickpeas/garbanzo beans to use in another meal rather tha

Ingredients

Breakfast
Vegan
Gluten-free

Ingredients

Method