This recipe comes from the cookbook Vegan Comfort Foods. I make this for my guy and myself almost every Friday night. It never ceases to amaze me how many great tasting recipes and products there are to substitute for eggs, dairy and meat.
Red Pepper and Spinach Filling:
1 Tbsp canola oil
3/4 cup diced white onion
3/4 cup diced red bell pepper
2 cups fresh baby spinach or
1/4 cup frozen spinach, de-thawed, squeeze out excess water
1/2 cup Daiya vegan mozzarella cheese
1 container medium tofu, not pressed (just as it is)
1 Tbsp tahini
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp turmeric
1/4 tsp curry powder
1 tsp salt
2 Tbsp potato starch
1 1/2 Tbsp nutritional yeast
3 Tbsp rice, almond or soymilk
2 Tbsp oil for frying (I use grapeseed oil)
To make the filling:
Warm the oil in a medium saucepan over medium heat. Add the onion and bell pepper and sauté till tender. Add the spinach and stir constantly until spinach cooks down about 2 minutes. If using frozen just add the last minute. Remove the pan from the heat and set aside.
To make the omelet:
In a blender add the omelet ingredients (except the frying oil) until smooth.
Warm some the frying oil in a large frying pan over medium heat. Once hot pour some of the omelet batter into pan in swirling motion. (Make them small so they are easier to flip over)
Cover and cook for a few minutes till the batter dries out on top and is not bubbling anymore.
Carefully flip the omelet …this can be a tricky process. It must be done very delicately…believe me with practice you will get the hang of this. I do it using 2 spatulas on each side. Once flipped over add some of the filling ingredients along with some of the vegan cheese on one half of the omelet. Wait a few minutes then with the spatula fold over to create a traditional crescent omelets shape. Move the omelet onto a baking pan and keep warm in the oven while you make the rest of the omelets. Repeat until all ingredients are used up. Makes 6 small omelet’s.