Asparagus Mushroom Omelette

INGREDIENTS

1 tbsp

High Heat Cooking Oil (Safflower or Coconut Oil work great)

8 oz

Asparagus Spears

1 cup

White Onion, Diced

6 oz

Baby Bella Mushrooms, Sliced

2 tbsp

Bandar Mint Cilantro Chili Paste

Salt & Pepper

3/4 cup

Vegetable Broth

1/3 cup

Chickpea Flour

1 tbsp

Nutritional Yeast

1 tbsp

Vegg Powder

1/4 tsp

Salt

Black Pepper

1/2 cup

Unsweetened Non-Dairy Milk

1 tbsp

Nutritional Yeast

1 tbsp

Bandar Mint Cilantro Chili Paste

1 tbsp

Corn Starch

Salt & Pepper

Garnish: Fresh Cilantro, Chopped