Vegan Omelette

Happy, sad, celebratory, or lazy, an omelette is a food for every mood. Whether you’re just beginning your vegan ventures, are a vegan veteran, or simply don’t enjoy eggs (the horror!) – this recipe will help you chow down the Omelette with all the taste but none of the real eggs.

Prep time: 5 minutes + 25 minutes

Caters to: One gobbler

Challenge level: Beginner

From The Pantry:

Omelette

• 1 teaspoon olive oil
• 3/4 cup soft tofu, drained and patted dry
• 2 tablespoons hummus
• 2 large garlic cloves, minced
• 2 tablespoons nutritional yeast
• Salt to taste
• Black pepper to taste
• 1/4 teaspoon paprika
• 1 teaspoon cornstarch

Filling

• 1 heaped cup of vegetables, as preferred (such as tomatoes, spinach, etc.)

Cook Away:

1. Preheat the oven to 190C.
2. Heat a small skillet over medium heat. Once heated, add 1/2 teaspoon olive oil and garlic and cook for about 2 minutes, until slightly golden-brown in colour.
3. Put the garlic and rest of the Omelette ingredients in a mixer and combine together. If the mixture gets too thick, add 1-2 tablespoons of water to it.
4. Add the remaining olive oil to the skillet. Now add in the vegetables, salt, and pepper and sauté as preferred. Set aside.
5. In the now empty skillet add the Omelette batter and 1/4 of the sautéed vegetables, and spread it evenly.
6. Let it cook until the edges start to dry. Now place the skillet in the oven and bake for 10-15 minutes, until the edges turn a deep golden-brown.
7. Just about 2-3 minutes before taking it out of the oven, add the remaining veggies on top of the batter.
8. Once baked, take out the skillet and fold over the Omelette.
   

Your Vegan Omelette is ready to be savoured!

Throw in a toast and a glass of OJ with this Vegan Omelette and you have the perfect breakfast in bed.