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Eggless Omelets

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Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium


Amount Measure Ingredient Features
2 cups unbleached all-purpose flour
cup nutritional yeast flakes
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½ teaspoon baking powder
3 cups water
1 tablespoon vegetable oil


Amount Measure Ingredient Features
473 ml unbleached all-purpose flour
79 ml nutritional yeast flakes
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2.5 ml baking powder
7.1E+2 ml water
15 ml vegetable oil


Combine all ingredients in a blender.

Whip up batter until smooth.

It can rest for 30 minutes to overnight in the refrigerator.

Heat a 9-inch skillet and when hot put a few drops of oil on the bottom.

Rotate the pan to coat the bottom.

Pour ¼ cup of batter into pan and immediately tilt and coat the pan so batter forms an evn later over the whole bottom.

Cook over medium high heat until the top starts to dry up and the edges loosen.

Slide pancake turner under it, flip over and cook the other side.

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 16913% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
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