Asparagus Omelette

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.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 183kcal

Author Louisa

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.

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.