Full of asparagus and tofu feta, this Vegan Omelet is a terrific dish to serve at a spring brunch. It’s great for dinner too! This easy recipe is vegan and gluten-free.
Signs of Spring
Spring is finally starting to show itself here in New Jersey! Fresh, spring produce is showing up at the grocery store, which has me craving green veggies. I’ve been so happy to see asparagus, and I’ve been buying it in large amounts, and I recently found myself with a vegetable crisper full of the green stalks.
Wondering what to do with all of that fresh asparagus, I dug around to see what else I had in the fridge. I just happened to have some Tofu Feta leftover from the Greek Frittata I had recently made. I was sure they’d pair together well. Maybe in an omelet? A plan was forming.
Asparagus and Feta Vegan Omelet
As I’ve said many times before, I think breakfast foods are the best kinds of foods. I often make breakfast for dinner, and omelets are always a great brinner dish.
Omelets were one of my favorites in my pre-vegan days. While this isn’t really the same type of eggy omelet I remember, the chickpea flour and kala namak (black salt) do give it a bit of the flavor that I remember.
How to Make a Vegan Omelet
This recipe is really easy to make!
- First you mix all of the omelet ingredients together, minus the oil. You can let it sit while you prepare the rest of the ingredients.
- Then you cook the asparagus until it's firm-crisp.
- Next you add the artichokes to the pan for a few minutes to heat them up.
- You can remove the vegetables from the heat and keep them covered while you cook the omelets.
- Then you brush a little oil on a pan and spread half of the chickpea flour batter out. You cook it undisturbed for about 5 minutes, or until the edges start to brown and the center bubbles. Then you flip it and cook it for about 5 more.
- You cook the other half of the batter the same way.
- Finally you assemble the batter by topping half of an omelet with half of the vegetables and half of the feta. Then you fold over the top. You repeat the process with the other omelet.
I like to top my omelets with lemony tahini dressing and diced tomatoes.
What is Chickpea Flour?
Chickpea flour is made from ground chickpeas, of course! It can be used as an egg replacer in breakfast dishes. I love to make omelets and pancakes with it. Because of its dense texture, it can also replace eggs as a binder in some recipes.
Chickpea flour is sometimes called garbanzo bean flour, besan, or gram flour. Bob’s Red Mill makes a garbanzo and fava combo flour that will also work in this recipe, if you can’t find garbanzo flour on its own. You can make your own by processing dried chickpeas in your food processor or a high power blender on high until a flour forms.
Chickpea flour is tenser than wheat flour, and it becomes sticky when mixed with liquids, so it's ideal for making omelets like this one. Other flours won't work in this recipe.
Vegan Feta
I like to use my homemade tofu feta in this recipe. You can also use store-bought. Violife makes a good nondairy version.
Asparagus and Feta Vegan Omelet
Ingredients
For the Omelet
- 1 cup chickpea flour
- 3 tablespoons nutritional yeast
- ½ teaspoon turmeric powder
- ½ teaspoon. garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kala namak (black salt)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup water
- 1–2 teaspoons neutral-flavored vegetable oil
For the Filling
- 1 bunch asparagus tough ends trimmed
- 1 teaspoon neutral-flavored vegetable oil
- salt and pepper to taste
- 1 cup jarred artichoke hearts, chopped
- 1 cup Tofu Feta
For Serving
- ¼ cup Lemony Tahini Dressing
- ¼ cup diced tomatoes
- ¼ cup chopped flat leaf parsley
Instructions
- Whisk all of the omelet ingredients except the oil together in a medium bowl. Let sit for 10 minutes, while you prepare the filling.
- To make the filling, toss the asparagus in the oil and sprinkle with salt and pepper. Place the asparagus in a large pan over medium-high heat and cook until it turns bright green, turning frequently. Add the artichoke hearts and continue cooking until they’re heated throughout.
- Cover the pan to keep the vegetables warm while you cook the omelets.
- Brush ½ to 1 teaspoon of olive oil onto a large skillet. Heat over medium-high heat and pour in half of the chickpea batter. Cook for undisturbed for about 5 minutes, until the edges start to brown and the center bubbles slightly. Gently flip over and cook for another two minutes or so. Remove from the pan and cook the other half of the batter the same way.
- To serve, top half of one of the chickpea crepe with half of the feta and half of the vegetable mixture. Fold the crepe over and drizzle with the Lemony Tahini Dressing. Top with chopped tomatoes, and parsley. Prepare the other omelet the same way. Serve warm.
Other delicious asparagus recipes include:
- Asparagus and Arugula Farro Salad
- Jazzy Vegetarian's Asparagus Tart
- Asparagus and Chickpea Salad with Vegan Buttermilk Dressing
- Asparagus and Tomato Tart with Cashew Ricotta
Other chickpea flour recipes include:
Sarah De la Cruz
Wow, this looks incredible! I used to LOVE omelettes! I can't wait to try this! And I am obsessed with asparagus this time of year too—so good when it's in season!
Dianne
Thank you, Sarah! I hope you enjoy it!