Easy Vegan Omelet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan omelet made from chickpea flour, tofu, and milk, seasoned with turmeric and kala namak for an eggy flavor. Filled with asparagus and topped with vegan cheese, ready in 15 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/2 cup chickpea flour
- 1/2 cup plant based milk (or water, up to 3/4 cup for desired consistency)
- 1/4 cup silken tofu (optional)
- 1/4 tsp baking powder (optional for fluffier omelets)
- 2 tbsp nutritional yeast
- 1 pinch Turmeric
- 1 1/2 tbsp soy sauce
- 1 pinch Kala Namak ("black salt", optional for eggy flavor)
- cooking spray or oil mister
- 8 stalks asparagus (lightly seared)
- 1/3 cup vegan cheese (shreds)
- or any vegan toppings of your choice
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 1541mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1106mg
- Calcium
- 301mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.