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Asparagus Mushroom Omelette

A hearty Asparagus Mushroom omelette with Creamy Mint Chili Sauce!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Main Course
Cuisine: Vegan, Vegetarian
Keyword: Asparagus, Creamy, Mushroom, Omelette, Vegan
Servings: 2 people
Calories: 100kcal
Author: Jackie Sobon


  • Filling
  • 1 T. High Heat Cooking Oil Safflower or Coconut Oil work great
  • 8 oz. Asparagus Spears
  • 1 C. White Onion Diced
  • 6 oz. Baby Bella Mushrooms Sliced
  • 2 T. Bandar Mint Cilantro Chili Paste
  • Salt & Pepper to Taste
  • Omelette
  • 3/4 C. Vegetable Broth
  • 1/3 C. Chickpea Flour
  • 1 T. Nutritional Yeast
  • 1 T. Vegg Powder
  • 1/4 tsp. Salt
  • Pinch of Black Pepper
  • Creamy Mint Cilantro Chili Sauce
  • 1/2 C. Unsweetened Non-Dairy Milk
  • 1 T. Nutritional Yeast
  • 1 T. Bandar Mint Cilantro Chili Paste
  • 1 T. Corn Starch
  • Salt & Pepper to Taste
  • Garnish: Fresh Cilantro Chopped



  • Trim the white ends off of the asparagus.
  • In a large cast-iron pan, over medium heat, warm the cooking oil. Once hot, add in the asparagus and white onion.
  • Sauté until the onions start to clear, then add in the mushrooms. Adjust heat to medium-low and sauté until the mushrooms soften and reduce in size, stirring occasionally.
  • Place the sautéed mixture in a bowl and set aside.


  • Place the veggie broth, chickpea flour, nutritional yeast, Vegg powder, salt and pepper into a blender and puree until completely smooth.
  • Warm the same large cast-iron pan over medium heat, and coat with a thin layer of oil.
  • Pour the omelette batter into the hot pan and cook for 3 minutes before filling half of the omelette with the sautéed veggie mix.
  • Cook for an additional 2-4 minutes, until the edges brown and lift slightly, making sure to pop any large bubbles.
  • Carefully separate the edge of the omelette from the pan and use a large spatula to flip the empty half on top of the veggies. Adjust heat to very low, just to keep warm while preparing the sauce.

Creamy Mint Cilantro Chili Sauce

  • Whisk all ingredients together in a small, unheated pot until the cornstarch dissolves. Bring to a boil, stirring frequently, and lower to a simmer. Stir over heat until the sauce thickens and take off of heat.
  • Pour the sauce over the omelette and serve hot, preferably with a mimosa.