About the Dish

2 teaspoons Chia Seeds
1 cup Almond Milk
1/2 cup Stone-Ground Grits
1 cup Garbanzo Fava Flour
1/2 teaspoon Ground Cumin
1 teaspoon Curry Powder
3 sprigs Parsley
1 small Onion
3 ounces Spinach
1 packet Sriracha
1 ounce Crunchy Mix
Per Serving
Calories 500
Total Fat 10 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 610 mg
Total Carbohydrates 82 g
Dietary Fiber 17 g
Sugar 13 g
Protein 20 g
Chef Zu

Chef Zu is a plant-based Farm-to-Table Chef as well as Certified Holistic Nutritionist.

Chef Zu is a Holistic Nutritionist, Urban Agriculturalist & Plant Based Chef who focuses on providing "Health & Wellness" to less fortunate communities through facilitating programs based around culinary arts, agriculture and nutrition. Chef Zu has a passion and love for studying the science of plant based foods and using the most nutritious ingredients to create amazingly flavorful vegan and raw cuisine. There is an unmentioned art to substituting plant based ingredients in dishes that were once made with meat and/or animal products such as milk, eggs, cheese & butter. Chef Zu is always looking to master this art. Chef Zu has facilitated innovated food programming for Morehouse School of Medicine, Atlanta Public Library System, Kirkwood Boys & Girls Clubs, Georgia Food Oasis, Morehouse College, Fulton County Commissioners Office, City of Atlanta Department of Sustainability, City of Atlanta Department Constituent Services, Carver Neighborhood Market, Frank McClarin High School, Gilliam's Community Garden, Lithonia Farmer’s Market, The Covenant House, Atlanta Housing Authority, Aglanta, Truly Living Well, Georgia Organics, Food Well Alliance and many more non-profits, community based organizations and initiatives.

Pepper-Spiced Beer

Sometimes you have to look beyond the dish and ask yourself how would one accompany this dish. Well in the case of this "omelet," it would go wonderfully with a spicy chutney. We suggest Georgia's Jekyll Brewings Pineapple Habanero Hop Dang Diggity. Starting as Jekyll's flagship IPA, it gets a healthy dose of pineapple and habanero to make it a chutney-like condiment.

Jekyll Brewings Pineapple Habanero Hop Dang Diggity

Glera - Prosecco, Italy

What better reminds you of brunch than sparkling wine? A prosecco is delicate, easy-going, and inexpensive. With its moderate level of alcohol and soft, peachy fruit, it might just remind you of a bellini as you enjoy with your omelet.

Maschio Prosecco, Italy


Soak chia seeds in 1/4 cup water until seeds swell and gelatinize, 10-15 minutes.
MISE EN PLACE • Peel and dice onion. • Roughly chop spinach. • Chop parsley.
• Place a small saucepan over medium-high heat. Add 1 1/4 cups water, almond milk, 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper. • When liquid comes to a simmer, whisk in grits. Return to a simmer, stirring continuously. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
While grits cook: • In a bowl combine flour, cumin, curry powder, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper and parsley. • Whisk in 3/4 cup water to create a pancake-like batter. • Whisk in chia seeds with liquid.
• In a non-stick pan, heat 1 teaspoon cooking oil. Add onion. Cook, stirring, until translucent, 2-3 minutes. • Fold in spinach. Cook until just tender, 1-2 minutes. Transfer to a bowl.
• Wipe out pan. Add 1/2 teaspoon cooking oil. When hot, add half of batter to pan. • Cook for 1-2 minutes, until set on the bottom. Flip omelet. • Top 1 half with half of spinach mixture. Fold omelet over to create a half-moon shape. Transfer to a plate.
Repeat step 6 with 1/2 teaspoon cooking oil, remaining batter and remaining spinach mixture.
• Garnish omelets with sriracha and crunchy mix. • Serve with grits, and enjoy!