Written by Meredith Hink MS, RD, CD
Yield: 1 omelet
One vegan omelet is enough to satisfy one or two people. Enjoy for breakfast, brunch, or lunch.
Ingredients
- 10 stalks of asparagus cut into 1 inch stalks (approx. 1 ¼ cup)
- ½ cup halved red grapes
- ½ cup chickpea flour
- 2 Tbsp nutritional yeast
- ½ tsp baking powder
- ¼ tsp nutmeg
- ¼ tsp dill
- ½ tsp thyme
- 1/8 tsp salt
- 1/8 tsp pepper
- ½ cup coconut water
- 1 tsp balsamic vinegar
Instructions
- Steam asparagus in a steamer for 8 minutes. Add halved red grapes and steam for an additional 4 minutes. Toss steamed asparagus and red grapes in balsamic vinegar.
- Spray a 10-inch frying pan with pan spray. Heat over medium heat. Mix together chickpea flour, baking powder, nutmeg, dill, and thyme in a bowl until well blended. Using a whisk, slowly whisk in the coconut water until a smooth batter forms. Add batter to the frying pan and spread evenly across pan. Cook for 6-8 minutes until the batter is cooked through and able to be removed with a spatula. Add asparagus and red grapes on top of chickpea omelet. Fold in half and remove from pan.