Recipe: Fat-Free Vegan Omelette for One

[Guest guest]

Courtesy of VegNews.

 

Okay, so this recipe isn't actually 100-percent fat free: It contains

a whopping four grams of fatty goodness. It is, however, the

brainchild of 2007 Readers' Favorite Veg Blog Veggie Award winner, the

FatFree Vegan Kitchen. The lovely Susan V says that she came up with

this recipe as an incentive to get herself into the breakfast-eating

habit, and since anything goes for omelette fillings, this recipe

doubles as a great respository for your dinner leftovers. Quick,

simple, healthy, and delicious, this recipe has everything that we

want in a breakfast. Oh yeah, did we mention that it's a vegan

omelette?! As always, Susan gets huge points for creativity on this one.

 

What You Need:

6 ounces silken tofu

1 tablespoon soymilk

1 tablespoon nutritional yeast

1 tablespoon potato starch or cornstarch

1 teaspoon tahini

1/8 teaspoon onion powder

1/8 teaspoon turmeric

1/2 teaspoon salt

1 pinch chipotle pepper or smoked paprika (optional)

Olive oil for spraying

Omelette filling of choice

 

What You Do:

1. Blend together all ingredients until smooth.

 

2. Spray a large non-stick skillet with olive oil and heat on

medium-high until very hot. Pour the batter into the center of the

skillet in a circular pattern about 6 to 8 inches across, and use a

spoon or spatula to smooth over the top. Place your filling

ingredients over the batter, and reduce the heat to low.

 

3. Cover and cook for about 2 to 4 minutes, checking often to see if

it's done. When the edges have dried out, lift a small section with a

spatula to see that the omelette is set. It will be golden in color,

but not browned. When it's ready, loosen the omelette by sliding the

spatula under it from each direction, and then fold one side over the

other. Cook for about one more minute. Carefully lift or slide it onto

a plate and serve immediately.