All of my food has been tasting the same lately, so I figured it’s time to try some new recipes!
I came across Fit Green Mind’s omelet recipe on IG and had to try it out for myself.
With a few tweaks, of course, since I’m me.
The batter is composed of silken tofu, chickpea flour, cornstarch, and plant milk (I used Oatly original).
I then added nutritional yeast (for more savory flavor), dried dill and basil, freshly cracked black pepper, pink sea salt, and crushed red pepper flakes, for a little kick.
Maya put sauteed onions, garlic, and peppers in her omelet, but I decided to whip up a springy variety and utilized shallot, asparagus, plus spinach!
Saute your veg, pour in your batter, cook, flip, cook, then eat!
Well, finish your faux-egg dish with peppery arugula, zesty lemon juice, Italian parsley, basil, and hot sauce, thennnn eat!
P.S. Do not attempt to taste the uncooked batter, oops. The texture is rather unappetizing. But it will puff up beautifully.
P.P.S. Please season your batter and your veggies well! Bland is not invited to this brunch party.
P.P.P.S. Make sure you use a nonstick pan. A well-seasoned cast iron should work too. If you don’t have a large pan, you can make two smaller omelets, one at a time.
P.P.P.P.S. I didn’t actually add shallot to mine since my tummy can’t hang when alliums are involved, but I highly recommend that you do… for flavor purposes of course.
Vegan Asparagus Spinach Omelet
Ingredients
Batter
- 300 grams silken tofu (do not use another type of tofu)
- 1/3 cup (45g) chickpea flour (I use Bob's Red Mill)
- 2 tablespoons cornstarch
- 1/4 cup plain non-dairy milk (I used Oatly original)
- 2 teaspoons nutritional yeast
- 3 dashes dried dill
- 3 dashes dried basil
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
- Crushed red pepper flakes or cayenne, to taste
Veggies
- 1 tablespoon extra virgin olive oil
- 1/4 cup minced shallot
- 3 asparagus stalks (preferably medium thickness)
- 1 handful roughly chopped fresh baby spinach
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Toppings
- Arugula
- Fresh lemon juice
- Fresh parsley, finely chopped
- Fresh basil, chiffonade
- Hot sauce, optional
Instructions
- Blend the batter in a blender until smooth.
- In a large nonstick pan, heat the oil over medium.
- Saute the minced shallot for 5 minutes, or until soft. Be careful not to burn.
- Meanwhile, chop the woody ends off of the asparagus and compost. Cut the asparagus tips off, then slice the stalks into rounds.
- Saute the asparagus tips and rounds for 30 seconds, then remove the tips for garnish. Add the spinach, and cook for another 30 seconds. Season.
- Spread the veggies evenly around the pan, then pour in the batter. Cover, and cook for about 5 minutes over medium heat, or until the bottom of the omelet is golden brown and the top is dry.
- Slide the omelet onto a large plate, then place another plate on top, and flip, so that the cooked/browned side of the omelet is facing up. Slide the omelet back onto the pan so that the uncooked side can brown. Cover and cook for 3 more minutes, or until cooked through.
- Slide the omelet back onto the plate, fold in half, then top with arugula, lemon juice, herbs, and hot sauce, if you wish.