Full of asparagus and tofu feta, this Vegan Omelet is a terrific dish to serve at a spring brunch. It’s great for days when you’re craving breakfast for dinner, too!
Signs of Spring
Spring is finally starting to show itself here in New Jersey. The snow is starting to melt and I’m seeing green buds on trees. Spring produce is showing up at the grocery store, too, which has me craving fresh green vegetables. I’ve been so happy to see asparagus, and I’ve been buying it in large amounts, and I recently caught myself 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 do give it a bit of the flavor that I remember.
The chickpea flour in this recipe is used to make a crepe of sorts, and then the crepe is loaded up with Tofu Feta, asparagus, and artichoke hearts. I then drizzle it with Tahini Dressing and sprinkle on parsley and diced tomatoes. This dish comes together super quickly, and it’s the perfect spring meal. Serve it for breakfast, brunch or dinner!
Asparagus and Feta Vegan Omelet
For the Omelet
- 1 cup chickpea flour
- 3 tablespoons nutritional yeast
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon. garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kala namak (black salt)
- 1/4 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
- ¼ cup Lemony Tahini Dressing
- 1/4 cup diced tomatoes
- 1/4 cup chopped flat leaf parsley
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 1/2 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.