Asparagus and Grape Stuffed Vegan Omelet

Asparagus and Grape Stuffed Vegan OmeletThis vegan revision on a previous Food Feature is even more savory than its predecessor.  One 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

  1. 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.
  2. 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.

Yield: 1 omelet

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Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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