Chef: Jeannie Hudkins
Makes: 2 -3 servings
Prep time: 30 minutes
Cook time: about 20

 

 

 

 

Ingredients


Omelett
½ c plant-based milk
½ c water
¾ c whole wheat pastry flour
1 T tapioca flour
½ t salt
1 T maple syrup
½ t turmeric
2 T nutritional yeast
Cheese
1 c water
1 T whole wheat flour
2 T cornstarch
⅓ c nutritional yeast
1 T miso
¼ t paprika
¼ t mustard powder
1 t lemon juice
¼ t salt
¼ t garlic powder
Omelette Filling
The omelette filling can be any vegetable you like, including mushrooms, asparagus, peppers, broccoli, bok choy, olives, etc. Simple water-saute your choices until tender.

Directions

Omelette

  1. Place all ingredients into a blender or food processor and mix until blended. 
  2. Place blended mixture into the freezer for 15 - 20 minutes.
  3. Heat a non-stick skillet on medium heat.
  4. When pan is hot, ladle ¼ cup of the chilled batter into the center of the pan and lift and tilt the pan so that batter spreads in a thin circle. (If you are concerned about sticking problems, rub a tiny bit of tahini on the bottom of the pan prior to heating.) 
  5. Cook for a few minutes until omelette is bubbly and dry. Gently slide a spatula under the crepe to loosen and lift the crepe. (If the omelette does not lift easily, let it cook a bit more.) Flip the omelette and let it cook another minute. 
  6. Repeat for remaining omelettes. You will need two omelette circles to make one completed omelette. 

Cheese

  1. Place about ¼ of the water in a cup and mix with flour until smooth. 
  2. Add the cornstarch and mix well. 
  3. Add the remaining water a little at a time and stir until smooth. 
  4. Place all ingredients in a blender and mix until smooth.
  5. Pour the mixture into a saucepan and stir over medium heat until it starts to thicken. Let it bubble for 30 seconds, and whisk vigorously. 

Filling

  1. To assemble your omelette: Lay one omelette circle on a plate.
  2. Place a second circle under the first so that it folds over on the side and covers about two-thirds of the bottom piece.
  3. Place your fillings inside the open pocket and top with cheese. 

Tip

  1.  Serve with hash brown potatoes and pancakes for a delightful Sunday brunch! 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com
 

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