vEgan eggs

asparagus omelette


– 1/2 cup chickpea flour – 1.5 Tbsp nutritional yeast – 1 Tbsp cornstarch – 1 tsp himilayan salt (or sea salt) – 1/4 tsp black pepper – 3/4 cups vegetable broth – 1 cup chopped asparagu – 1/2 cup packed baby spinach – 1/8 cup diced shallots or onion


Whisk chickpea flour, nutritional yeast, cornstarch, salt, and black pepper in a mixing bowl. Pour in vegetable broth and whisk until smooth.


Add asparagus, spinach, and shallots; stir to combine. Heat a pan over medium heat, spray with cooking oil.


Pour half the mixture into the pan, cook for 5-7 minutes until edges brown. Flip one half over onto the other, cook for another 2 minutes.

Tips for Making Vegan Eggs Asparagus Omelette:

Then of course the additions are really up to you. In this omelette, I loved using the asparagus, spinach, and shallots Jackie used in her recipe, but I’d imagine the possibilities are endless.