Banging Breakfast, Transition Foods, Vegan Alternatives, Vegan Recipes



Omelettes are incredibly versatile! This recipe is perfect for hustling weekdays; try this vegan recipe, which is delicious when you have more time to play around in the kitchen.

Add to the blender:
½ cup silken tofu
3 tablespoons nutritional yeast
1 tablespoon cornstarch,
½ teaspoon baking powder
2 tablespoons unsweetened plant-milk
4 tablespoon brown rice flour, or 2 egg replacement

½ teaspoon paprika,
¼ teaspoon onion powder,
¼ teaspoon turmeric,
1 teaspoon black salt
½ teaspoon pepper
½ teaspoon red chili flakes

Omelet filling

2 garlic cloves, minced
½ cup red bell peppers, chopped
½ cup swiss chard
½ cup red and onions
½ of preferred veggies
Cooking spray

Prepare Omelet Mixture
In a blender add silken tofu, nutritional yeast, cornstarch, baking powder, plant-milk, and coconut into the blender. Pulse for 1-2 minutes.

In a small bowl mix seasoning. Add to the blender. Pulse for another 1-2 minutes, until the mixture is smooth and creamy. Scrape the edges of the blender, and pour the mixture into a bowl or measuring cup—set aside

Cook vegetables. In a non-stick frying pan, over high medium heat, cook vegetables. Spray pan with cooking spray to prevent any sticking. Cook until vegetables for 1-2 minutes. Vegetables should remain crisp. Set vegetables aside after cooking.

Fry omelet. In a large, non-stick frying pan, add oil or cooking spray. Adjust heat to medium-high. Once hot, pour half of the omelet batter into the non- stick pan; be sure to pour in a circular motion. Use a spatula to try to make a circle that is about 1/2 inch thick. Make sure it’s not too thick; you will have difficulty cooking through if it is too thick. 

Cover the pan and let it cook for 8- 10 minutes, on medium-high heat, until it looks foamy at the top, not liquidy.
The edges of the omelet should look golden brown.

Add cooked vegetable filling, layering in the center of the cooked omelet.

Fold one half of the omelet onto the side with the fillings. Cover the pan and cook for another 5 minutes, until the omelet becomes one.

Serve fresh and hot.

If your omelet is having trouble cooking through or thick, carefully flip the omelet over and cook the other side for 1-2 minutes. Flip it back over. Remember, this is not an egg, so you may have to practice a few times.

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