Vegan Protein Breakfast: Spinach & Shiitake Omelette Recipe

A protein-packed breakfast is essential to start your day on the right note, and this vegan spinach & shiitake omelette is the perfect choice.

Made with wholesome ingredients and packed with nutrients, this plant-based omelette is flavorful, satisfying, and easy to prepare.

Whether you’re looking for a filling post-workout meal or simply want a hearty start to your morning, this dish will not disappoint.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/2 cup water
• 1/4 cup unsweetened plant-based milk (such as almond or soy)
• 1 tbsp nutritional yeast
• 1/2 tsp turmeric powder
• 1/2 tsp black salt (kala namak, for an eggy flavor)
• 1/4 tsp baking powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and black pepper to taste
• 1/2 cup fresh spinach, chopped
• 1/3 cup shiitake mushrooms, sliced
• 1 tbsp olive oil or vegan butter
• Fresh herbs (such as chives or parsley) for garnish
• 1 small diced tomato (optional, for added freshness)
• 1/4 cup bell peppers, finely chopped (for added crunch and sweetness)

Instructions:

Step 1: Prepare the Batter

In a mixing bowl, whisk together the chickpea flour, water, plant-based milk, nutritional yeast, turmeric, black salt, baking powder, garlic powder, onion powder, salt, and black pepper.

Mix until smooth and lump-free. Let the batter rest for about 5-10 minutes to allow flavors to meld and for the chickpea flour to absorb the liquid, creating a more cohesive texture.

Step 2: Sauté the Vegetables

In a non-stick pan over medium heat, add olive oil or vegan butter. Sauté the sliced shiitake mushrooms for 3-4 minutes until they are golden and tender.

Add the chopped spinach and cook for another minute until wilted. If using bell peppers and tomatoes, add them at this stage and sauté for another 2 minutes until slightly softened but still vibrant. Remove the vegetables from the pan and set aside.

Step 3: Cook the Omelette

Pour the chickpea batter into the same pan, spreading it evenly to form a round omelette. Cook on medium-low heat for about 4-5 minutes, or until the edges start to lift slightly and bubbles appear on the surface.

Cover the pan with a lid to help the top set faster without overcooking the bottom.

Step 4: Add the Filling

Once the omelette starts to firm up, spread the sautéed spinach, shiitake mushrooms, and other vegetables evenly over one side of the omelette.

Carefully fold the omelette over the filling and let it cook for another 2 minutes to ensure everything is well combined and heated through.

Step 5: Serve and Garnish

Slide the omelette onto a plate, garnish with fresh herbs, and serve immediately. Pair with avocado toast, a side salad, or roasted potatoes for a wholesome breakfast.

A drizzle of tahini sauce or a side of dairy-free yogurt can add an extra creamy texture and boost the flavors even further.

Nutritional Benefits:

• Chickpea flour is a great source of plant-based protein and fiber, supporting digestion and muscle recovery.
• Spinach is rich in iron, calcium, and antioxidants, helping to boost energy levels and bone health.
• Shiitake mushrooms provide essential vitamins and immune-boosting properties while adding an umami flavor.
• Turmeric and black salt add an authentic egg-like flavor and provide anti-inflammatory benefits, making this a great choice for overall wellness.
• Bell peppers are high in vitamin C and antioxidants, helping to improve skin health and immunity.
• Tomatoes add a refreshing taste and are packed with lycopene, which has heart-protective properties.

This vegan spinach & shiitake omelette is a delicious, protein-rich breakfast option that keeps you full and energized throughout the morning.

Whether you’re making it for a quick breakfast or a leisurely weekend brunch, this easy recipe will become a staple in your plant-based meal rotation. Give it a try and start your day with a nutritious, flavorful meal!