ASPARAGUS VEGAN OMELETTE WITH MUSHROOM, SPINACH & CREAM CHEESE FILLING

A LIGHT AND FLUFFY BREAKFAST BURSTING WITH SEASONAL GREENS & A CREAMY MUSHROOM FILLING. TOPPED WITH WATERCRESS SPROUTS FOR A PEPPERY FINISH.

INGREDIENTS ------------------

serves 2

For the omelette 1 firm silken tofu [drained and gently patted dry] 2 tsp turmeric

2 tbsp hummus⠀⠀ 2 large garlic cloves (minced)⠀⠀ 2 tbsp nutritional yeast⠀⠀ 1 tsp arrowroot flour⠀

1/4 tsp sweet paprika

unrefined salt

freshly black pepper⠀⠀

For the filling

6 asparagus spears, shaved with a peeler

2 large field mushrooms, finely chopped

4 handfuls fresh spinach leaves

4 tbsp vegan walnut cream cheese or vegan ricotta cheese

watercress sprouts / micro-greens, to garnish

METHOD ---------------------

1. Heat oil in a medium saucepan and cook the mushrooms over medium heat for ca. 5 minutes or until soft. Remove mushrooms from pan. Heat a small amount of cooking oil, add spinach, pinch of nutmeg and cook uncovered on medium-high heat for one minute. Return mushrooms to the pan and mix with spinach. Season with salt and black pepper and keep warm.
   

2. Saute garlic for few minutes in a small pan over medium heat making sure it doesn’t brown. Transfer garlic to food processor, along with all other omelette ingredients and blitz until smooth. Add a splash of water to thin [max. 2 tbsp].
   

3. Add oil to 2 x medium size non-stick frying pans and place over medium heat. Divide the asparagus shavings between the pans and add even amount of the omelette mixture into both pans. The thinner and more evenly you can spread it the better. Cook omelettes until golden on the bottom.
   

4. Top both omelettes with the mushroom filling & cream cheese and fold in half. Optional: sprinkle omelettes with some red-hot chilli salsa.
   

5. Garnish with black pepper and watercress sprouts / micro-greens and serve immediately.