Vegan Omelet Recipes

VEGAN OMELETTE

Steps:

• Watch the video in the post for visual instructions.Heat about 1-2 teaspoons of oil in a skillet and add the onion, bell pepper, and mushrooms. Saute for a few minutes until the veggies are softened, then turn off the heat.
• Meanwhile, grind 60 grams of red lentils (or split mung beans) in an electric coffee/spice grinder (or high-speed blender) until it's flour. You can also use store-bought lentil flour or mung bean flour. Chickpea flour works too.
• Combine all dry ingredients (ground lentils, tapioca flour, salt, black pepper, cumin, smoked paprika, Kala namak, and turmeric) in a medium-large bowl and stir until combined.
• Add the water and stir with a whisk. Also, add the cooked veggies and fresh herbs (I used parsley), and stir again with a spoon.Allow the batter to sit: Allowing the batter to sit for 5-10 minutes helps create a better consistency. It's not necessary though, but if you have the time, leave it for an extra few minutes.
• Heat a few teaspoons of oil in a skillet (use the same that you used to saute the veggies, just wipe it clean with a tissue) and pour in half of the batter once the oil is hot.
• Spread it evenly with a spoon and let the omelette cook over medium heat for about 3-4 minutes, then flip it over with a spatula (pancake turner) and cook the other side for a few minutes.
• Repeat this process with the other omelette, serve, and enjoy!

YUMMY VEGGIE OMELET

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• Shred the cheese into a small bowl and set it aside.
• Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

VEGAN OMELET

Steps:

• Crumble tofu (I like to use a plastic bag, but it can be done in the skillet with a masher).
• Add red and green peppers, mushrooms, tomato and onion to tofu in skillet.
• Add water and lemon pepper seasoning.
• Cover with medium high heat for 10 minutes (This is what gives it the rich texture).
• Stir and add Braggs and nutritional yeast and turmeric (for color).
• Stir again and add grated soy cheese.
• Turn off heat, Cover for 2 minutes or until cheese melts and enjoy!