Vegan Muffin Tin Omelets
These Vegan Muffin Tin Omelets are a delicious and nutritious plant-based alternative to traditional omelets. Made with chickpea flour, vegetables, and seasonings, they create a light, fluffy, and savory bite-sized meal. Perfect for breakfast, brunch, or meal prepping, these mini omelets are easy to customize with your favorite veggies and herbs. They're vegan, gluten-free, and protein-packed, making them an ideal choice for a healthy, satisfying meal.
Equipment
- 1 Muffin tin (12-cup)
- 1 Medium bowl (for mixing chickpea flour base)
- 1 Non-stick frying pan (for sautéing veggies)
- 1 Whisk (for mixing ingredients)
- 1 Knife (for chopping vegetables)
- 1 Spoon or ladle (for filling muffin tin)
- 1 Measuring cup (for chickpea flour and water)
- 1 Measuring spoons (for spices)
Ingredients
- 1 cup 120g Chickpea flour
- 1 cup 240ml Water
- 2 tbsp 30g Nutritional yeast
- 1 tsp 5g Garlic powder
- ½ tsp 2g Turmeric powder
- Pinch 2g Black salt (kala namak)
- 1 tbsp 15ml Olive oil (for sautéing)
- 1 cup 150g Bell peppers, chopped
- 1 cup 100g Spinach, chopped
- 1 small 100g Onion, chopped
- 1 cup 100g Mushrooms, chopped
- Salt & pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray.
- In a medium bowl, whisk together chickpea flour and water until smooth.
- Add nutritional yeast, garlic powder, turmeric, and black salt. Mix well and set aside.
- Heat olive oil in a frying pan over medium heat. Add the chopped bell peppers, spinach, onions, and mushrooms.
- Sauté the veggies for 5-7 minutes until soft and fragrant. Season with salt and pepper.
- Spoon the sautéed veggies into each muffin cup, filling them about halfway.
- Pour the chickpea flour mixture over the vegetables in each muffin cup, filling them nearly to the top.
- Bake in the preheated oven for 25-30 minutes, or until the tops are firm and golden brown.
- To check, gently press the center of one of the omelets; it should feel firm and spring back.
- Allow the omelets to cool for a few minutes before removing them from the muffin tin.
- Serve warm with fresh herbs, avocado, or your preferred topping.
Notes
- Customization: Feel free to add other vegetables like tomatoes, zucchini, or broccoli based on your preference.
- Storage: Store any leftovers in an airtight container in the fridge for up to 4-5 days. They can also be frozen for up to a month.
- Vegan Cheese: For a cheesy flavor, you can sprinkle vegan cheese on top before baking.
- Spicy Variation: For a spicier flavor, add chopped jalapeños or chili flakes to the vegetable mix.
- Toppings: Serve with a dollop of vegan sour cream, avocado slices, or fresh herbs like parsley or chives.