Asparagus & Spinach Omelette (Vegan Friendly)
Created by ImPat on August 14, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Recipe #30145
Ingredients
- 1 cup chickpea flour
- 2 tablespoons cornstarch
- 3 tablespoon nutritional yeast
- 1 1/2 teaspoon salt (Indian black salt, available from health store)
- 1/4 teaspoon black pepper
- 2 cups asparagus (chopped, woody end trimmed)
- 1 cup spinach, packed (or baby rocket)
- 1/2 cup cheese (vegan cheese, optional)
- 1/4 cup diced shallots
- Cooking oil spray
How to Make
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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.
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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).
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Step 3: Warm a pan or skillet over a medium heat and spray with the oil.
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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.
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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.
Nutritional Facts
- 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