These Omelet Recipes Are All Fluffy, Light, and Totally Egg-Free

On average, Americans eat more than 280 eggs per year, and many of them will be beaten and poured into a pan to make an omelet. The classic breakfast dish is loved across the US. In fact, according to one survey by OnePoll, nearly 40 percent of Americans say that omelets are one of their top breakfast picks.

But delicious omelets don’t have to be made with eggs. Tofu, chickpeas, dairy-free milk, and kala namak are just a few of the ingredients that can be combined to make a delicious plant-based, eggless omelet. If you want to learn more, find some of our top vegan omelet recipes below.

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Are omelets healthy?

Traditional omelets are, of course, made with eggs, which are a good source of protein. If you make an omelet with three eggs, that’s around 21 grams of protein for breakfast. Eggs also contain essential nutrients like vitamin D, calcium, vitamin B12, and iron. 

However, research indicates omelets aren’t a perfect health food. Eggs do contain high amounts of cholesterol, which is a risk factor for heart disease. Experts are split on whether consuming cholesterol is harmful, but there is research to suggest that it is.

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RELATED: How to Make Deviled Eggs Without Using Eggs (Plus, 6 Recipes)

In 2019, one study published in JAMA examined data from nearly 30,000 adults to determine whether eating eggs every day could increase the risk of heart disease. It concluded that “among US adults, higher consumption of dietary cholesterol or eggs was significantly associated with higher risk of incident [cardiovascular disease] and all-cause mortality in a dose-response manner … These results should be considered in the development of dietary guidelines and updates.”

Often, omelet recipes feature processed meats. For example, a traditional Denver omelet features ham, onions, and bell peppers, while a Southwestern omelet often features chorizo or bacon. Frequent processed meat consumption is associated with a higher risk of several diseases, including heart disease, cancer, and type 2 diabetes.

However, omelets can also be loaded up with vegetables, like spinach, tomatoes, and mushrooms, for example, all of which are loaded with nutrients and antioxidants. If you want to reduce your egg consumption, it’s also possible to make a tasty omelet without them. 

What is an eggless omelet made of?

Several popular ingredients can be used to recreate the texture and flavor of an omelet without using eggs. 

Chickpea flour, for example, can be mixed with water to form a batter that can be cooked just like an egg-based omelet. Chickpea flour is also a good source of protein—in fact, 100 grams will provide you with around 22 grams (one gram more than an omelet made with three eggs).

Just Egg

Silken tofu or firm tofu can also be combined with ingredients like nutritional yeast, turmeric, and kala namak (which provides that sulfurous egg-like flavor) can also be mixed together to create an eggless omelet. Lentils, mung beans, and dairy-free milk can also be used in eggless omelet recipes. 

Alternatively, liquid plant-based egg products, like Just Egg, can be used to make an eggless omelet. The vegan egg industry is growing rapidly—in fact, research suggests it could grow to nearly $1 billion by 2028.

7 vegan omelet recipes

For more on how to make a tasty eggless omelet, check out some of our favorite vegan recipes below.

Desiree Nielsen

1 Vegan Chickpea Omelet With Curried Sweet Potato and Spinach

This tasty omelet recipe from the Good For Your Gut cookbook walks you through how to make a tasty eggless omelet with ingredients like chickpea flour, avocado oil, and ground turmeric. It’s also stuffed full of nutrient-dense tasty roasted vegetables, including spinach, sweet potato, and red onion.
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Chef Reina

2 Vegan Battered Eggplant Filipinx Omelet

Filipinx omelets are a little different from American omelets. This one, for example, is a plant-based version of Tortang Talong, which is usually made with fried eggplant dipped in egg. However, this recipe swaps in chickpea flour with delicious results.
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Nourishing Amy

3 Kale and Mushroom Chickpea Omelet

Packed with kale, mushrooms, spring onions, and tomatoes, and topped with avocado salsa, this chickpea omelet from Nourishing Amy is packed with goodness. “[It’s] a great option for a quick lunch or dinner and comes together in 20 minutes plus it’s highly versatile,” says recipe developer Amy Lanza.
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Okonomi Kitchen

4 Vegan Tamagoyaki

Tamagoyaki is a popular dish in Japan, and it’s usually made by rolling together several thin layers of seasoned egg. “The texture is soft, fluffy, and almost custard-like in the middle,” says Lisa Kitahara of Okonomi Kitchen. “Tamagoyaki is a staple for bento boxes, in sushi, and as a protein-rich side dish for Japanese home cooks.” Kitahara makes a delicious eggless version of tamagoyaki with ingredients like silken tofu, mung bean flour, and kala namak.
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Zucker Jagdwurst

5 Vegan Tofu Omelet

Isabelle von Meer wasn’t sold on chickpea flour for eggless omelets, so instead, she decided to use a block of firm tofu, and she was thrilled with the results. The key to the flavor, of course, is kala namak. “Let’s be clear: kala namak is a must-have for a vegan omelet, no matter which ‘base’ you are using,” she writes. “It’s Indian rock salt and tastes similar to hard-boiled eggs.”
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Cook Republic

6 Vegan Chickpea Masala Omelet

If you like a little bit of spice for breakfast, check out this delicious chickpea masala omelet from Cook Republic. It’s inspired by a traditional Indian dish called Gujarati Pudla, which is made with chickpea flour, chopped tomatoes, and spices. This ultra-flavorful version is made with tomatoes, coriander, onions, and green chili. “Onion, tomato, and coriander really is the trifecta of Indian street food and go really well together,” says recipe developer Sneh Roy.
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Nora Cooks

7 Just Egg Omelet

Sometimes, busy mornings call for easy ingredients. Stock up on Just Egg and whip up this delicious and super easy omelet by Nora Cooks. “Fluffy, filling, and just so delicious, you may have to remind yourself that you aren’t eating real eggs as you dig into this recipe,” says recipe developer Nora Taylor.
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Charlotte is a VegNews editor and writer based in sunny Southsea on England’s southern coast.