Vegan Asparagus Omelette Recipe
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This asparagus omelette is so savory and fluffy, just won’t believe it’s egg-free! It’s also easy to make in just 15 minutes.
Give the breakfast favorite a wholesome twist with chickpea flour!
This vegan omelette recipe does not use tofu or plant-based mixes that sometimes don’t really hit the spot when you’re craving a hearty and flavorful omelette.
It also sneaks in spinach for added nutrients and nutritional yeast, so you don’t miss out on parmesan cheese’s umami goodness.
With avocado and salsa on top, this veggie omelette might be your gateway to loving savory breakfasts (Sorry, pancakes and cereal!)
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Pair your omelette with potato hash and whole wheat pancakes for the most comforting breakfast ever! The best part? Everything is plant-based
Why You’ll Love This Asparagus Omelette Recipe
- This fantastic asparagus omelette tastes rich and savory, just like an omelette made with actual eggs. It also has the perfect fluffy texture that goes well with crisp-tender asparagus.
- You can double or triple this chickpea omelette recipe for a big batch to feed a crowd or make the vegan egg mixture in advance for busy mornings! Leftovers can also be stored in the fridge and freezer.
- This vegan omelette with asparagus and veggies is wholesome and can be customized with more nutritious fillings.
Ingredients And Substitutions
Chickpea flour – This vegan omelette recipe uses chickpea flour instead of tofu!
Nutritional yeast – Our parmesan cheese substitute in this plant based omelette.
Cornstarch – Helps thicken the chickpea batter for the perfect omelette structure.
Himalayan salt and ground pepper – This asparagus omelette tastes just like the real thing with simple seasonings! However, you can swap Himalayan salt with black salt for a more pronounced eggy taste. Another optional ingredient you can add is ground turmeric to give the plant based omelette a beautiful yellow hue.
Vegetable broth – You can hydrate your chickpea flour with plain water, but vegetable broth adds tons of savory deliciousness to the vegan egg omelette.
Fresh asparagus – Try to avoid thicker asparagus stalks as they’ll take longer to cook.
Baby spinach and shallots – The veggies and fillings in this non egg omelette are up to you! If using frozen ones or those with a high moisture content, make sure to saute them first.
Avocado and salsa – You can’t go wrong pairing omelette with asparagus, salsa, and creamy avocado, but feel free to use your favorite toppings. Vegan sour cream and cilantro are also great!
Cooking spray – For cooking the asparagus omelette. Unsalted butter also works (dairy-free, of course.)
Tips For Making This Recipe
Trim Your Asparagus
The tough ends of the asparagus can be quite unpleasant to eat, so make sure to snap them off with your hands before chopping the stalks.
Let the Batter Sit
Let your chickpea omelette batter sit for at least 1 to 2 minutes before cooking. This will allow the chickpea flour to fully hydrate for a smoother and thicker batter that’s easier to cook. But if the mixture seems too thick, you can thin it out with a tablespoon of water at a time.
Cook the Asparagus Omelette Perfectly
You can flip your asparagus omelet once the top is no longer wet and the edges are slightly browned. To ensure even cooking, you can also cover the pan while you cook the other side for 2 minutes.
Vegan Omelette with Asparagus Recipe FAQs
Should you saute veggies before adding them to the vegan egg omelet?
This non egg omelette recipe immediately adds the vegetables to the chickpea batter, but you can definitely saute your veggies for about 3 minutes on medium-low to help release their moisture and avoid a runny omelette. The spinach can be sauteed for 1 to 2 minutes to wilt it, and thick asparagus spears can be steamed or blanched.
What are good fillings for omelets?
Some delicious fillings for omelette without eggs are sauteed mushrooms, caramelized onions, chopped bell peppers, cherry tomatoes, vegan mozzarella shreds, and vegan bacon bits!
Can chickpea omelette be made ahead of time?
Yes! You can make the vegan omelet mixture 3 days in advance. Transfer it to an airtight container and keep it in the fridge.
How do you store leftover omelette with asparagus?
You can store your chickpea omelette in an airtight container in the fridge for 3 to 5 days and reheat it in the microwave or skillet.
Can I freeze a plant based omelet?
This plant based asparagus omelette is best enjoyed freshly cooked, but you can freeze it for meal prep. Wrap it in foil and store it in a freezer-safe container for 1 month. To serve, thaw in the fridge overnight and reheat it in a non-stick skillet over medium heat.
More Delicious Vegan Breakfast Recipes
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Asparagus Omelette
Equipment
Ingredients
- 1/2 cup chickpea flour
- 1 1/2 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1 tsp Himalayan salt
- 1/4 tsp black pepper
- 3/4 cups vegetable broth
- 1 cup asparagus, chopped
- 1/2 cup baby spinach, packed
- 1/8 cup shallots, diced
- Avocado, sliced (optional for serving)
- Salsa (optional for serving)
- Cooking spray
Instructions
- Whisk together the chickpea flour, nutritional yeast, cornstarch, salt, and pepper in a bowl.
- Pour the vegetable broth into the chickpea flour mixture and whisk until smooth.
- Add the asparagus, spinach, and shallots. Stir until combined.
- Heat a skillet over medium heat. Lightly spray the pan with cooking oil.
- Once the oil is hot, pour half of the vegan omelette mixture into the pan and cook for 5 to 7 minutes until the edges start to brown. Flip and cook the other side for another 2 minutes.
- Repeat with the remaining chickpea omelet mixture. Serve hot and enjoy with avocado slices and salsa.
Notes
- The tough ends of the asparagus can be quite unpleasant to eat, so make sure to snap them off with your hands before chopping the stalks.
- Let your chickpea omelette batter sit for at least 1 to 2 minutes before cooking. This will allow the chickpea flour to fully hydrate for a smoother and thicker batter that’s easier to cook. But if the mixture seems too thick, you can thin it out with a tablespoon of water at a time.
- You can flip your asparagus omelet once the top is no longer wet and the edges are slightly browned. To ensure even cooking, you can also cover the pan while you cook the other side for 2 minutes.
