Ingredients
- Omelet Filling:
- 8 ounces mushrooms, fresh, sliced
- 1/2 onion, diced
- 1 red bell pepper, sliced into strips
- 1 cup Baby Spinach leaves
- Omelet:
- 12 ounces Silken Tofu, Lite Firm
- 2 Tbsp So Delicious Coconut Milk
- 2 Tbsp Nutritional Yeast
- 2 Tbsp Ener-G Egg Replacer
- 2 tsp Bragg Liquid Aminos
- 1 Tbsp vital wheat gluten
- 1/4 tsp onion powder
- 1/4 tsp turmeric
- Salsa to taste
- Fresh fruit
- Variation: Add sliced avocados, diced tomatoes, pineapple chunks, or sliced olives.
Preparation
Step 1
For omelet filling:
Sauté mushrooms and onion in a large sprayed skillet over high heat for 5-7 minutes or until mushroom liquid is mostly gone. Remove to a bowl and return skillet to the heat. Toss in bell pepper strips in the skillet for 3 minutes until they begin to brown slightly. Remove from heat and set aside.
For omelet:
Blend together all ingredients until smooth. Spray a large nonstick skillet (unheated) and pour half the batter (a little less than 1 cup) into the center, using a spoon to spread it out thinly over the bottom of the skillet. Turn the heat to medium, cover and cook for 8 minutes, then place half the cooked mushrooms, onions, pepper strips, and spinach in a line down the center of the omelet. Use a spatula (and help with your fingers if you need to) to flip both sides over the veggies, cover and cook an additional 2 minutes. Remove from heat and gently shake the skillet to loosen the omelet. Carefully slide omelet onto a plate. Repeat with remaining batter and filling. Serve immediately with salsa and fresh fruit.