Breakfast/ Dessert/ Meal

Protein packed vegan omelet with asparagus – mushroom filling and tomato asparagus salad

Calling all veggie lovers! Get ready for an amazing journey into the world of vegan omelets. And the best part? There are no chickens involved!!! Just pure plant – powered deliciousness packed with protein.

Protein packed vegan omelet with asparagus – mushroom filling and tomato asparagus salad

Breakfast, Dinner, Meal International
Serves: 3
Prep Time: 10 Minutes Cooking Time: 20 Minutes Total Time: 30 Minutes


  • 1 silken tofu
  • 2 tbsp rice flour
  • 1 ½ tbsp chickpea flour
  • 2 tbsp nutritional yeast
  • 1 tbsp flour
  • 1 ½ -2 cups soy milk (depends on the milk)
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp sweet paprika powder
  • Filling
  • 300 g asparagus
  • 250 g mushrooms
  • 2 tbsp soya sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp agave syrup
  • ½ tsp garlic powder
  • Salad
  • 20 cherry tomatoes
  • asparagus tops
  • 2 tbsp balsamic glaze


Place all the ingredients in a blender and blend until you have a slightly runny mixture. If it’s too thick add a little bit more soya milk.

In a greased pan, on a medium to high heat place a ladle or two of the mixture and cook.

When golden, turn and cook from the other side for a little bit more.

For the filling:

Cut asparagus stems in a half and keep the tops and the bottoms aside. You need the tops to cook slightly because it’s sensible that’s why we are using them in the salad.

A good way to know where the asparagus stems should separate (tops & bottoms) is to hold two ends with your hands and snap them. Where it snaps it means that until this spot is where the asparagus is fresh and soft. The other halves are hard.

Take the hard bottoms, cut the hard edge and the rest of the bottom stem chop it in thinly slices.

Chop in thin slices the mushrooms and sauté the asparagus and mushrooms in a pan with little bit of oil.

When cooked, pour over the soya sauce, balsamic vinegar and agave syrup and cook for a little bit more.

Remove from the heat.

Springle over the garlic powder and set aside.

For the salad:

Take the asparagus tops and blanche them in boiling water for 2-3 minutes and quickly transfer them in a bowl of water with a little bit of ice.

Cut the cherry tomatoes in half and place them in a bowl with the balsamic glaze and a pinch of salt (you can do this upfront, before you even start to let the cherry tomatoes marinade and release all the beautiful aromas).

Combine the asparagus with the cherry tomatoes.

Serve the vegan omelet with two tablespoons of the filling and two tablespoons of the salad on the side.


CALORIES395 kcal
OMEGA 30.3 g
OMEGA 62.6 g
SUGARS23.6 g
Vitamin A122.2 mcg
Vitamin D1.2 mcg (46.7 IU)
Vitamin E4.1 mg
Vitamin K74.9 mcg
Vitamin C36.7 mg
B1 (Thiamine)3.6 mg
B2 (Riboflavin)4 mg
B3 (Niacin)25.2 mg
B6 (Pyridoxine)3.6 mg
B12 (Cobalamin)3.2 mcg
Choline89.3 mg
Folate337.8 mcg
Iron4.7 mg
Calcium250.5 mg
Magnesium87.4 mg
Zinc3.4 mg
Iodine1.3 mcg
Selenium35.2 mcg
Copper0.9 mg
Manganese1 mg
Phosphorus339 mg
Sodium950 mg

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