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May 2020 Issue
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No egg omelette

Photo: Maddy Bellcroft
You don’t have to crack any eggs to make an omelette with this easy recipe.

I don’t trust my ability to get eggs safely to their destination in my pack – often because it is dropped off my shoulders with gusto and then sat on while I eat lunch. This recipe uses chickpea flour instead of eggs and is packed with vitamins, minerals, protein and fibre. You can mix and match the veggies you choose to put in them and include options like cheese or pesto if you like.

Prep time 5min
Cook time 10min
Makes 1 omelette
Cost $3-4

Ingredients – dry mix

  • ½ cup chickpea flour
  • 1 tbsp nutritional yeast (optional)
  • 1 tsp ground chia or flax seeds
  • ¼ tsp baking soda
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • Pinch salt
  • Pinch turmeric

Ingredients – to cook

  • ½ cup water
  • ¾ cup per omelette of veggies of your choice (I used a mixture of onion, zucchini and capsicum)
  • 2-4 tbsp olive oil
  • Chutney to serve


At home, times the dry recipe by the number of omelettes you want to make and place the dry ingredients in a zip lock bag.

To cook, add water (1/2 cup per omelette) and whisk with a fork to remove lumps. Set aside.

Slice veggies and place with 1tbsp olive oil in a frying pan over medium heat. Sauté the veggies until softened, remove from pan.

Put the pan back on the heat, add 1tbsp olive oil and pour batter into pan and sprinkle cooked veggies over the top.

Cook until bubbles appear, and edges start to crisp (2-3min), then flip and cook for another couple of minutes.

Serve topped with chutney.