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Vegan Asparagus Spinach Omelet

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1

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.