Mushroom & Tomato Omelette
I have been making vegan fried eggs and scrambled eggs for some time, but it was only when I had perfected these that I thought about making a vegan omelette. So, here it is! I have added tofu for an extra protein punch, along with kala namak (Himalayan black salt) for that eggy flavor.
- 25g rice flour or besan (chickpea flour)
- 100g medium tofu
- 1 1⁄2 tablespoons soy milk
- 1 tablespoon nutritional yeast flakes
- Pinch of ground turmeric
- Pinch of freshly ground black pepper
- Pinch of sea salt
- Pinch of Kala Namak (Himalayan black salt) (see Tips)
- 1 teaspoon olive oil
- 1 button mushroom, sliced
- 4 cherry tomatoes, halved
- A handful of baby spinach leaves
- Chili flakes
- Snow pea sprouts
- Olive oil
- Toasted sourdough slices (optional)
- Lemon wedges (optional)
- Place the rice flour or besan, tofu, soy milk, nutritional yeast, spices, and salts in a blender and blend until smooth.
- Heat the oil in a small non-stick frying pan over medium-high heat and pour the omelet mixture into the pan. Add the mushroom, tomato, and spinach and fry the omelet for 3 minutes or until the bottom is golden and cooked through. Gently fold the in half and continue to cook for a further minute (see Tips).
- Top with chili flakes, snow pea sprouts and a drizzle of olive oil and serve with sourdough toast and lemon wedges for squeezing over, if you like.
- Make sure your omelet is completely cooked through before attempting to fold it in half. If your omelette doesn’t hold its shape, don’t worry – it will still taste absolutely delicious!
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