Asparagus and Feta Vegan Omelet
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!
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
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.