Asparagus & Spinach Omelette (Vegan Friendly)
Recipe: #30145
August 14, 2018
Categories: Breakfast, Asparagus, Spinach, Brunch, Potluck, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Flour, Vegetarian Dinner, Vegan Dinner, more
"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."
Ingredients
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 by Step Method
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
No special items needed.