Plantbased omelet


  • 400 grams chickpea flour
  • 350 ml water or plantbased milk
  • 3/4 tsp kala namak (Indian black salt)
  • fresh cracked black pepper
  • dried chives or oregano (optional)
  • oil for baking
  • 1 tsp baking powder
  • 1/2 tsp baking soda


Start by sieving the flour into a bowl, whisking so there are no lumps. Add the Kala namak, black pepper, baking powder and baking soda and mix well. Then slowly add the water (or plantbased milk) while stirring with a fork. The batter should become runny, not too thick not too thin. Add more flour or water accordingly. Set aside for a couple of minutes.

Heat some vegetable oil in a frying pan on medium heat. When the oil and pan are hot, pour in a spoon of batter (it’s a bit like baking pancakes). sprinkle the dried herbs of your choice on top, if using. When the bottom is firm enough and the top stopped being runny, turn the omelet around with a spatula. Fry for a couple of minutes more on medium to low heat. The omelet should be soft but firm. The trick with this is not too much batter at once and giving it a bit of time.

Serve with a fresh salad and maybe even with a dollop of humus.


  • serves: 4 to 5 omelets
  • preparation time 15 minutes
  • baking time per omelet 8 minutes