Egg Free Veggie Omelette

Missing eggs? Not anymore with this quick and easy recipe for an egg-free omelet that actually tastes like eggs! This is a great way to use up colorful sauteed vegetables from the day before and easy enough to whip up a quick vegetable sauté just for this dish. Add a little cashew cream cheese for creaminess and just the right balance of flavors. This recipe is visually appealing, and it will become your go-to breakfast dish for special guests or for any time you want to treat yourself to something special.

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Egg Free Veggie Omelette

Missing eggs? Not anymore with this quick and easy recipe for an egg-free omelet that actually tastes like eggs! This is a great way to use up colorful sauteed vegetables from the day before and easy enough to whip up a quick vegetable sauté just for this dish. Add a little cashew cream cheese for creaminess and just the right balance of flavors. This recipe is visually appealing, and it will become your go-to breakfast dish for special guests or for any time you want to treat yourself to something special.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Breakfast
Cuisine: American Comfort Food
Keyword: cashew, cheese, omelette, sauteed, vegetable
Servings: 4
Calories: 195kcal

Ingredients

  • 8 ounces organic firm or extra-firm tofu
  • 3/4 -1 cup soymilk
  • 1/4 cup nutritional yeast
  • 1/4 cup cornstarch
  • 1/4 cup all purpose flour
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2-3/4 teaspoon turmeric
  • 1/8 teaspoon black pepper
  • 2 tablespoons light miso
  • 4 teaspoons Vegan Butter I prefer EarthBalance
  • 1 1/3 cup baby spinach
  • 3 cups Danielle's Sautéed Summer Veggies
  • 4 tablespoon Danielle's Versitle Cream Cheese
  • 1/2 teaspoon kala namak black salt

Instructions

  • Sauté whatever ingredients you are planning to fill the omelette with and cook them without a lid to get them as dry as possible. Otherwise, you will have soggy omelettes. Bring your vegan cheese to room temperature before making your omelette to assure it will melt. This is a quick process.
  • Blend together all batter ingredients until smooth and about the consistency of pancake batter.
  • Heat a medium-sized non-stick ceramic sauté pan on medium-high until medium-hot. Pour half the batter into the middle of the pan and spread it out with the back of a non-stick spoon. Try not to pull the batter off the bottom of the pan creating holes. If that happens, repair the holes with a little more of the batter. Reduce the heat to medium or medium-low.
  • Cook, uncovered, until the batter begins to dry out. When it is nearly dry and is obviously firming up, add your ingredients to half of the omelette beginning in the middle and working towards the edge until half of the omelette is covered. Sprinkle or spoon your vegan cheese, if using, atop the ingredients. Cover and allow the cheese to melt.
  • The omelette will become fairly crisp around the edges. Work a long, thin spatula (similar to a fish spatula) underneath the uncovered part of the omelette and fold it over the side with the filling. Then, using your spatula, slide the omelette onto your plate. (It helps to have two people to perform this task.)
  • Serve hot.

Notes

This recipe will yield two large or three small omelets. They should be prepared one at a time, cleaning the pan between each completed omelet.

Nutrition

Calories: 195kcal | Carbohydrates: 25g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 362mg | Potassium: 502mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2007IU | Vitamin C: 48mg | Calcium: 101mg | Iron: 3mg

Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.