5 from 2 votes
Vegan Mini Greek Omelettes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Mini super fluffy chickpea omelettes studded with caramelized onions, kalamata olives and roasted red peppers. Perfect for meal prepping! 

Course: Breakfast
Author: Lauren Hartmann
  • 1/2 a Sweet onion, sliced thin
  • 2 tsp. Olive oil
  • 1 Tbsp. Agave nectar
  • 1 C. Chickpea flour(garbanzo bean flour)
  • 1 C. Water
  • 1/2 tsp. Baking powder
  • 1 Tbsp. Flax meal
  • 2 Tbsp. Nutritional yeast
  • 1 tsp. Turmeric
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1/2 tsp. Garlic powder
  • 1/3 C. Kalamata olives, chopped
  • 1/4 C. Roasted red peppers, chopped
  1. Preheat oven to 350 degrees.

  2. In a cast iron skillet or non stick pan, heat the olive oil on medium. Then add the sliced onion. Saute until the onions become translucent. Then reduce heat to low and saute, stirring frequently until they start to become brown. Now add the agave. Stir and continue to saute on low until they are all brown and caramelized. This should take about 10 minutes or so. Once the onions are caramelized. Remove from heat. 

  3. Now, in a large mixing bowl. Whisk together the chickpea flour and water until smooth. Then whisk in the baking powder, flax meal, nutritional yeast, turmeric, salt, pepper and garlic powder. Whisk until fully combined. 

  4. Now add the caramelized onions, chopped olives and chopped roasted red peppers to the chickpea omelette mixture. Stir to combine. 

  5. Now spray a muffin tin with non stick spray. Fill the muffin cavities about 3/4 of the way. It should make about 8-10 mini omelettes. 

  6. Bake the omelettes at 350 degrees for 18-20 minutes or until they are firm and a toothpick comes out clean. 

  7. Let cool for a few minutes. Pop out and serve immediately, or let cool, then put in the fridge and reheat for breakfast during the week! 

Recipe Notes

I used a silicone pan from Farm Table Chef which made it a lot easier to pop these omelettes out!