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Tuesday, May 5, 2015

Breakfast omelet

Breakfast Omelet 

I wrote this recipe today because I miss omelets.  I loved omelets growing up and into my adult life.  I would make them several times a week.  When I transitioned over to a plant based lifestyle, that menu item went to the sidelines and my options were slim.  
I tried the omelets made from chickpea flour.  I did not like them at all.  I don't know why I have such a horrible dislike for chickpea flour.  I love chickpeas.  I love hummus, so why do I shutter when it comes in flour form?  I tried making chickpea tofu, chickpea omelets and every time the same result.  I just about lost it.  So how was I going to make an omelet without using chickpea flour?  
Enter tofu!!!!!  I have a love relationship with tofu.  I love it no matter how it is given to me.  So I was going to try and make this omelet from tofu.  
I had a fresh block of extra firm tofu sitting at home and after a 12 hour graveyard shift at the hospital, I was hungry.   So now was my chance to experiment.  I love when my experiments work out the first time!
Here is what you will need to make these fluffy clouds just waiting to be stuffed!

You will need an 8 inch, good non stick pan.  

Ingredients: (This will make two omelets)

1/2 block of extra firm tofu, drained, rinsed and cut in half 

1 heaping tablespoon glutenous rice flour (or any rice flour you have)
1 heaping tablespoon tapioca flour
1/2 tsp. kosher salt or salt of choice (optional)
dash of hot sauce
1/8 tsp. turmeric (I use a little less)
1/2c cashew milk (or non dairy milk of choice.  Almond milk may leave a strong nut flavor)
1 T fresh or dried herbs (I used dried chives)




Here is the best part, you take all the ingredients, except the herbs, and dump into a blender.  
Blend until very smooth.  I blended for a good minute in my high speed blender.
Place your saute pan on the stove, over medium low heat.  Let it heat up for two minutes.  
Add half the liquid from the blender and quickly spread out to one even layer.
Sprinkle the herbs on top.
Now cover the pan and walk away.  You want it to cook for 10 minutes, or a little longer.
After 10 minutes, check the pan.  The goal is to have the top dry and the edges just starting to lift a bit.
At this point, the omelet is very delicate.  With a small spatula, go around the edges and make sure it comes loose.  If your pan is very good non stick, it should move around with a gentle shake.  If not, run the spatula around until it comes loose.  Be patient and don't rush.  If it needs a little longer, cover and let it go a couple more minutes.
Now you are going to want to flip the omelet.  The easiest way to do this is place a plate over it, and invert the pan (use hot pads so you don't get burned).
Then slip the omelet back in the pan on the other side.


Cover again and cook another 10 minutes.  
When 10 minutes is up, take off the heat, uncover and slid onto a plate.
Let sit for at least 5 minutes to set up.  I let mine go for about 8 minutes while I prepared my filling.  You can fill with anything you want.  Spinach, onions, mushrooms, kale, anything you like for breakfast.
You could add black salt to the mix if you would like, for a more "eggy" taste.  I found the taste mild and fluffy, so I didn't add it.  Most of all, ENJOY!

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