ASPARAGUS OMELET IN A BAG

SERVES 4 PORTIONS

1 cup (120 g) chickpea flour

3 tbsp. (15 g) nutritional yeast

2 tbsp. (15 g) cornstarch

1 1/2 tsp. Indian black salt (kala namak; see note)

1/4 tsp. black pepper

1 3/4 cups (415 ml) vegetable broth

2 cups (250 g) chopped asparagus; woody ends trimmed

1 cup (40 g) packed baby spinach or arugula

1/2 cup (55 g) vegan Cheddar shreds (optional)

1/4 cup (30 g) diced shallots Cooking oil spray

NUTRITIONAL VALUES

Calories: 287kcal
Fat: 5.2g (1.2g S.Fat)
Carbs: 42.4g
Protein: 20.3g
Sugar: 7g
Sodium: 438mg

METHOD

Whisk together the chickpea flour, nutritional yeast, corn starch, Indian black salt, and black pepper in a mixing bowl until combined. Whisk the vegetable broth into the flour mixture until smooth, then divide it among four sealable sandwich bags.

Next, fill each bag with 1/2 cup (75 g) asparagus, 1/4 cup (10 g) spinach, 2 tbsp (15 g) Cheddar shreds (if using), and 1 tbsp (7 g) shallots. Refrigerate or store in an iced cooler for up to 1 week before preparing.

Warm a pan or well-seasoned cast-iron skillet over medium heat when you're ready to make an omelette. Apply a thin layer of cooking oil to the pan. When the omelette bag is hot, shake it vigorously.

Pour the mixture into the pan and cook for 5 to 7 minutes on one side, or until the edges begin to brown. Cook for another 2 minutes after flipping one half over onto the other. When ready, repeat with the remaining bags and serve hot.

RECIPE NOTES

If you have the space and don't mind the weight, you can bottle these omelettes in 12-oz. (355 ml) jars.