Omelette Muffin

Very tasty omelette/quiche style dish. Made from chickpea flour, it’ll surprise everyone!


This omelet can be eaten as it is or with maple syrup!


Prep : 20 min

Cooking : 35 min

Servings : 12 mini-muffins or 3 omelettes


  • 2 Tbsp oil (I used olive oil)

  • 1 tomatoe, seeded and cut in small dices

  • 4 cups (227 g) mushrooms, in small dices

  • 1 cup (250 ml) green onion, chopped

  • 1 garlic clove, chopped

  • 1/2 tsp (2.5 ml) dried basil

  • 1/2 tsp (2.5 ml) dried oregano

  • 1 cup (120 g) chickpea flour

  • 1/4 cup (20 g) nutritional yeast

  • 1 cup (250 ml) vegetable broth

  • App. 1/2 cup (125 ml) vegan bacon or sausage, in small dices (I used Gusta Brunch sausage (37.5 g))

  • 1/2 cup (125 ml) vegan Cheese, grated

  • 1 tsp (5 ml) baking powder

  • 1 tsp (5 ml) black salt (for the eggy taste)

  • Optional : A little turmeric (I didn’t use any for these pictures, but it makes it more yellow)

  • Pepper, to taste


  1. Preheat the oven to 375 F (190 C).

  2. In a frying pan, heat the oil over medium heat. Add tomatoe, mushrooms and green onions then sweat for 10 minutes. Add garlic, basil and oregano, then continue cooking for 2 minutes.

  3. In a bowl, mix the chickpea flour, the nutritional yeast and the vegetable broth.

  4. Remove the pan from the heat and add the vegetables to the flour mixture. Also add the vegan meat, cheeze and baking powder. Mix well, then season with salt, turmeric and pepper.

  5. Divide the mixture into baking dishes (oiled muffin cups or ramekins). Bake 10 to 25 minutes (depending on the size of the dish) or until a toothpick comes out clean.

Recipe inspired by La cuisine de Jean-Philippe, Ses 100 meilleures recettes véganes