A veggie omelet is actually what I have for breakfast every morning. Sometimes I do add tofu, but this recipe does not add tofu. Here is the recipe for yummy veggie omelet.
- Chickpea flour: labeled as garbanzo bean flour. You can use one from Bob’s Red Mill – it’s available at many grocery stores.
- Oat milk: or cashew, almond or soy milk.
- Nutritional yeast: for a cheesy, eggy flavor
- Salt
- Pepper
- Baking powder
- Garlic powder
- Onion powder
- Turmeric: mostly for that vibrant, egg-yellow color
Make filling: add butter to a sauté pan over medium heat. Add mushrooms and increase heat to medium high, stirring frequently. Once the mushrooms have cooked down, reduce heat to medium and add spinach and parsley. Season to taste with salt and pepper.
Make omelette: Heat a separate 8″ nonstick pan to medium. Once hot, add just enough omelette batter to cover the pan in a thin, even layer. Cook for 4-5 minutes, until the top of the omelette looks mostly dry. You can use a spatula to take a peek at the bottom of the omelette – it’s ready when it’s slightly golden brown (see photos for visual guide).
Veggie Omelets are super yummy!
