Nothing says spring like fresh spring veggies and this asparagus, pesto and feta omelette is exactly that! This egg free omelette is made from chickpea flour and is stuffed with caramelised onions, asparagus, vegan feta and pesto.
This vegan omelette is the perfect recipe for breakfast, lunch, or dinner! Because aren’t those the best? I’m definitely a savoury breakfast person and will always have a hot breakfast if I have time.
The omelette batter is made up of chickpea (gram) flour, water, nutritional yeast, turmeric, garlic powder, ground turmeric, smoked paprika, salt and pepper.
You can find chickpea/gram flour in most big supermarkets, I use the Dove Farm free from brand which I got from Sainsburys.
It’s as simple as mixing all the batter ingredients together in a bowl and then leaving to rest whilst you prepare your filling.
First comes the caramelised onion, I love caramelised red onion and it works so well with the feta. Thinly sliced red onion is cooked on a low to medium heat for about 15 minutes. You want them to be really soft.
Whilst the onions are cooking you can pan fry the asparagus with some oil, salt and pepper. You want them to be starting to brown, it will only take a few minutes.
For this recipe I’ve used shop bought feta and pesto for ease but if you fancy making your own you can!
Or if you’d rather use a different cheese a vegan cheddar or ricotta would work nicely. I really like the Sainsburys free from greek style feta cheese.
How to make a vegan omelette:
There are a few different ways to make a vegan omelette including tofu or chickpea/gram flour. I adapted a recipe from Dove’s Farm which involves mixing gram flour, water and seasoning.
Adding seasoning is really going to give the omelette flavour – I added nutritional yeast, smoked paprika, turmeric, garlic, onion and salt and pepper.
You’ll want to whisk the omelette batter first before prepping the filling to allow the batter time to rest. To make sure these turn out perfect and don’t fall apart you’ll want a non stick pan.
Also make sure the pan is clean if you’ve used it to fry the filling, with some fresh oil on medium heat.
This vegan omelette would be great with one or a few of these sides:
As always if you make this vegan asparagus, pesto and feta omelette be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Omelette recipe adapted by Dove's Farm. I used Sacla free from pesto and Sainsburys free from greek style cheese. Chickpea flour is naturally gluten free but if you have an allergy make sure you buy a gf brand. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 414 Total Fat: 12g Saturated Fat: 6g Unsaturated Fat: 5g Sodium: 1131mg Carbohydrates: 59g Fiber: 9g Sugar: 7g Protein: 19g
Omelette recipe adapted by Dove's Farm.
I used Sacla free from pesto and Sainsburys free from greek style cheese.
Chickpea flour is naturally gluten free but if you have an allergy make sure you buy a gf brand.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.