You see how I used whole asparagus spears in the photo? Don’t do that. They’re hard to cut and your omelet will get torn up in the process. It may look less fancy, but I recommend cutting the asparagus into pieces before you cook it.
1small tomatochopped, or handful of halved grape tomatoes, optional
Cook the asparagus until it is tender in any way you like. (I roasted it in a 425F oven for about 10 minutes.) Sprinkle with salt to taste, if you like, and set aside.
While the asparagus is cooking, mix the chickpea flour with all dry ingredients (nutritional yeast through black pepper) in a medium mixing bowl. Add the water, chives, and bell pepper. Allow to stand and thicken while the asparagus cooks or about 10 minutes.
Check the batter and add water by the tablespoon if it is not a pourable consistency. It should be like thick pancake batter.
Preheat a large non-stick or cast iron skillet over high heat. Once it’s hot, reduce the heat to medium and pour half of the batter (about 2/3 cup) into the center of the skillet. Smooth it with the back of a spoon until it’s a circle about 6 inches in diameter. If you’re using tomatoes, sprinkle half of them on top. Cover tightly and cook for 4 minutes or until the top begins to look bread-like rather than liquidy.
Add half the asparagus to one side of the omelet and fold the other half over it. Cover and cook for another 3-4 minutes.
Repeat with remaining ingredients for one more omelet. Serve warm.
You can use any vegetable you like instead of the asparagus, of course. Some vegetables can even be added to the batter–just make sure that they are smaller pieces or have been cooked beforehand.Each serving counts as 4 points on Weight Watchers Freestyle program.