The Elegant Eggless Omelet Recipes

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THE ELEGANT EGGLESS OMELET!



The Elegant Eggless Omelet! image

These tender, fluffy, egg free omelets are great all by themselves or topped with sour cream. You can also serve them stuffed with fruit or vegetables, or beans! They are surprisingly easy and quick to make. Adapted from Vegan Vittles cookbook by Jo Stepaniak.

Provided by Sharon123

Categories     Breakfast

Time 13m

Yield 4 omelets

Number Of Ingredients 7

3/4 cup flour (whole wheat, wihte or a combination)
2 tablespoons nutritional yeast
1 teaspoon baking powder
1/4 teaspoon salt
1 pinch ground turmeric
1 cup milk, scant (rice, soy, almond)
1/2 teaspoon vegetable oil

Steps:

  • Place flour, nutritional yeast flakes, baking powder, salt, and turmeric in a medium bowl, stir with a whisk until well combined. Pour in the milk and oil, stirring well with the whisk to make a smooth batter. Let rest 5-10 minutes, then stir again.
  • Oil a 9" or 10" nonstick skillet, or mist with cooking spray. Place over medium hot heat. Pour in 1/3 cup of batter. Immediately tilt and rotate the skillet to distribute the batter evenly and creat a 5"-6" circle Cook until the top is completely dry, the bottom is deep golden and the edges start to curl up slightly.
  • Carefully loosen the omelet with a spatula and gently turn it over. Cook the second side until it also is deep golden and flecked with brown. Slide the finished omelet ou of the skillet onto a plate. Cook the remaining omelets in the same way.
  • Adjust the heat as necccessary during cooking, and always add a layer of oil to the skillet before cooking each omelet, to prevent from sticking.
  • Stack the cookd omelets, one on top of another, on the plate.
  • To serve, fold the omelets in half(most attractive side out), or stuff the omelets with your favorite filling before folding them. Enjoy!

Nutrition Facts : Calories 147.7, Fat 3.3, SaturatedFat 1.5, Cholesterol 8.5, Sodium 269.5, Carbohydrate 23.3, Fiber 1.9, Sugar 0.1, Protein 6.7

TOM'S VEGGIE STUFFED 3-EGG OMELET



Tom's Veggie Stuffed 3-Egg Omelet image

Candy really wanted a veggie omelet this morning so Tom came to the rescue. This was WAY too good not to share!

Provided by CandyTX

Categories     Breakfast

Time 30m

Yield 1 omelet

Number Of Ingredients 10

3 eggs
1/2 cup cheddar cheese
1/3 small onion (chopped)
1/3 small tomatoes (skinned and chopped)
5 mushrooms (Sliced)
1/4 teaspoon salt
1/4 teaspoon onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon paprika
salsa, if desired

Steps:

  • Filling:.
  • In a medium frying pan, add tomatoes, onion, mushrooms, 1 teaspoon garlic powder, and 1/2 teaspoon of paprika.
  • Saute over medium heat until the onions are translucent.
  • Keep hot till eggs are ready.
  • Omelet:.
  • Mix eggs, salt, onion powder, and 1/2 teaspoon garlic powder in bowl.
  • Heat a well oiled frying pan over medium heat for 2 minutes.
  • Pour mixture into pan.
  • Move pan to shape mixture into an even circle.
  • If an large bubbles should appear while there is still liquid mixture, pop bubble using knife.
  • Once cooked approximately 1/2 way through, flip eggs using large spatula.
  • Immediately add 1/2 cup of cheddar cheese, spread evenly.
  • When cheese starts to melt, use spatula to slide eggs to a plate.
  • Stack filling mixture on 1/2 of the circle of eggs while filling is hot.
  • Using spatula, carefully close the omelet, hold closed till the filling melts the cheese.
  • Top with salsa, if desired.
  • Note: I used recipe # 159906 for the salsa on top -- YUMMY!

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