Vegan Omelette Recipe

5 from 13 votes

Surprise! It’s possible to make fabulous eggless omelettes!!

Course: breakfast, main course

Cuisine: American, Indian

Keyword: healthy breakfast

Servings: Omelettes

Calories: 149kcal

Measure the lentils and then sprinkle them slowly into a mesh strainer; watch carefully for dirt, pebbles, or other debris. Once you’ve added all of the lentils to the strainer, pick through them making sure you didn’t miss anything. Rinse well under cold running water and drain.
Put washed/drained lentils and 1-1/2 cups fresh water into a covered bowl and refrigerate overnight.

Preheat small ceramic non-stick skillet over low heat.
Pour the lentils with water into your blender jar. Add the ricotta, ginger root, lime juice, and spices.
To cook each omelette, melt about 1 teaspoon of butter in the skillet.
Blend the batter on high-speed until well blended and frothy. Using a dry measuring cup, measure 1/3 cup of the mixture and pour it into the skillet, covering the entire surface. Turn the heat up to medium.
Arrange a good amount of the chopped spinach. Then arrange a smaller amount of the red onion and red pepper.
Cover the pan and cook for about 4 minutes. Use a soft spatula to release the edges from the pan, then fold in half.
Continue to cook, covered, for about 3 more minutes.
Repeat step 3 to cook the remaining omelettes. Blend the batter again, right before making each omelette. This will ensure that each omelette comes out light and airy.
If desired serve with fruit – and dress with your favorite sauce such as poblano sauce or creamy dill dressing.

Important! This recipe will only work with red or yellow lentils. Don't attempt to make it with split peas or other colored lentils.
If necessary, you can substitute nut-based cream cheese for the ricotta, such as Miyoko's or Kite Hill brands.
Refrigerate leftover batter and cook the following morning.