Saturday, March 27, 2010

Vegan Omelette Time!

So I have been curious about vegan omelettes for awhile now and finally decided to give it a try. I havent found too many recipes for this so I used Susan's recipe from her Fat Free Vegan blog. I have made this 2 days in a row now and I really like it. Its pretty close to what I remember an omelette tasting like. I put mushrooms, spinach and follow your heart monterey jack in it. You should try it. Here is the recipe.


  1. remember the portabella/asparagus strata...this is probably the same concept :)

  2. Looks very good. I bet adding some chopped fresh tomato or fresh-pack salsa along with the mushroom/spinach topping might work, too. In making a large, "dinner" omelet that I could cut in half for my 2 kids to have for supper, turning the burner real low and putting a lid helped in slow steaming the top & toppings before flipping it in half. And of course, sour cream topping!

    Looks good, Miss.

  3. Oh yah, forgot to add. Per Alan Hooker's cookbook "Vegetarian Cooking II", adding a little flour (the tip of a butter knife of flour per egg, which is about 1/8 tsp per about 1/8c of egg?) makes a nice thick and fluffy omelet, and don't know why it wouldn't be worth a try with the tofu mixture. And if you don't get to have hot breakfast in the morning, "dinner omelets" are great!