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4.8 from 10 votes

Vegan Souffle Omelette with Asparagus, Spinach & ‘Cheese’

Light and fluffy vegan soufflé omelette with deep, earthy chickpea flavour, stuffed to bursting with delicious sautéed vegetables & cashew cheese.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Brunch, Entree, Lunch, Main Course
Cuisine: Dairy-free, gluten-free, vegan
Servings: 2 omelettes
Calories: 294kcal
Author: Melanie McDonald

Ingredients

  • 6 asparagus spears
  • 240mls | 1 cup aquafaba , liquid from canned chickpeas
  • 92g | 1 cup garbanzo bean flour
  • 2 large handfuls of fresh spinach
  • 1 pinch chilli flakes , feel free to add more if you want an extra kick
  • salt & pepper
  • your choice of oil for sautéing & frying
  • Cashew Cheese

Instructions

  • Get a sauté pan warming over a medium heat.
  • In a very clean bowl whisk the aquafaba until stiffish peaks form.
  • While this is happening add a drop of oil to your sauté pan and sauté the asparagus gently with some salt and pepper.
  • Warm a fry pan over a medium heat with a tiny drop of oil. The least you can get away with. You know your pan. If it's a really super-duper non-stick one you can get away with none. If it's pretty good use a tiny drop and if it's not great use a bit more.
  • Gently and gradually fold the garbanzo bean flour into the aquafaba with a metal spoon until just combined.
  • Pour a thick layer (about 1cm) of the batter into the frypan and smooth the top very gently with a spatula.
  • Turn heat to low/medium and leave well alone until it starts to solidify a bit and the top isn't wet anymore.
  • While the omelette is cooking move your asparagus to one side of the pan & add your spinach to the other side.
  • Sprinkle with chilli flakes and salt and pepper. Cook until gently wilted then turn off the heat.
  • Turn your omelette over very carefully (it will be pretty fragile and you might need to loosen it up around the edges a bit first) and continue cooking for another 3 - 4 minutes.
  • Remove from pan and keep warm in the oven until you have cooked the other omelette.
  • Once they are both cooked, stuff with spinach and asparagus and drizzle over plenty of cashew cheese.

Notes

It is normal to see some lumps throughout the mixture when folding the chickpea flour into the aquafaba so don't worry about them. Folding the flour in gradually though will minimize this. It is also normal for it to lose a bit of it's puffiness, but being as gentle as you can will preserve it as much as possible.
Nutritional information is for one omelette and does not include the cashew cheese. 

Nutrition

Serving: 1omelette | Calories: 294kcal | Carbohydrates: 42g | Protein: 15g | Fat: 9g | Sodium: 27mg | Fiber: 11g | Sugar: 8g | Vitamin A: 35% | Vitamin C: 16% | Calcium: 12% | Iron: 31%