Red Pepper & Spinach Omelets


This recipe comes from the cookbook Vegan Comfort Foods. 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, thawed, squeeze out excess water
1/2 cup vegan mozzarella cheese shredded


Omelet:

1 package (420g) firm tofu, not pressed (just as it is)
3 Tbsp water
2 Tbsp potato starch
1 1/2 Tbsp nutritional yeast 
1 Tbsp tahini
1 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp turmeric
1/4 tsp curry powder
 2 Tbsp oil for frying, or more as needed 

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 and set aside.

To make the omelet:

In a blender add the omelet ingredients (except the frying oil) until smooth. Add more water as needed if you find it too thick but you do want it to be somewhat thick and not too thin.

Warm some frying oil in a large frying pan over medium heat. Once hot pour some of the omelet batter into pan and with a rubber spatula spread out the batter. (Make them small so they are easier to flip over)

Cover and cook for a few minutes till the batter dries out on top, is not bubbling anymore and has some areas that have become slightly brown on the bottom.
Re-oil the pan. Carefully flip the omelet. 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 making sure to keep. Re-oil the pan often to prevent omelet mixture from sticking when being cooked. Makes around 8 small omelets.


Note:

Making these omelets can be tricking I know it took me a while to get the hang of it. Make sure your pan is always well oiled to prevent sticking and that you wait long enough for it to cook before trying to flip them over.

Your frying pan should be hot pan but not too hot. I find after a few omelets I turn the heat down to low medium because it ends up getting too hot.