Asparagus & Spinach Omelette (Vegan Friendly)

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From our Sunday newspaper, The Sunday Times. Times are estimated, to decrease cooking time by half have a couple of frypans on the stove and cook two omelettes at a time."

Original recipe yields 4 servings
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Nutritional

  • Serving Size: 1 (139.4 g)
  • Calories 200.7
  • Total Fat - 3.6 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 7.9 mg
  • Sodium - 1383.1 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 5.9 g
  • Sugars - 2.1 g
  • Protein - 12.9 g
  • Calcium - 173.5 mg
  • Iron - 3.4 mg
  • Vitamin C - 6.2 mg
  • Thiamin - 3.4 mg

Step 1

Whisk the flour, cornstarch, yeast, salt and pepper in a bowl and add the broth, and whisk until smooth and divide among 4 sealable sandwich bags.

Step 2

Divide the vegetable and cheese (if using) among the bags and seal (these can be stored in the fridge/esky for 1 week).

Step 3

Warm a pan or skillet over a medium heat and spray with the oil.

Step 4

Once hot, shake the bag and pour in the mixture and cook for 5 to 7 minutes, or until the edges start to brown.

Step 5

Flip one half over the other and cook for another 2 minutes and then remove and keep warm as you cook the others, serve hot.

Tips & Variations


No special items needed.

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