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Greek Omelet

author

After years and years of scrambeling my tofu, I get pretty excited about new ways
of making "eggs" for breakfast. Just the idea of French-style or fold-over omelet
puts a big smile on my face. You may even want to have these for lunch!

Greek Omelet

My big fat Greek breakfast

Makes 2 to 4 servings

OMELET
1 (14 oz) package tofu
1 Tbs soy coffee creamer
2 Tbs nutritional yeast
1 Tbs cornstarch
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp miso paste
1/4 tsp tumeric
1/2 tsp Bragg liquid amions
1/4 tsp paprika
Salt & pepper to taste

FILLING
1/4 C raw baby spinach leaves
3 cherry tomatoes, quartered
1/4 C kalamata olives, pitted, drained and halved
1 tsp fresh oregano leaves
Handful of fresh basil leaves
1 roma tomato, sliced
1/2 cup shredded Daiya vegan mozzarella cheese
2 Tbs vegan feta cheese
1/4 tsp crushed black pepper
red pepper flakes to sprinkle over the top

INSTRUCTIONS

1. Place all of the ingredients for the omelet into a food processor and blend
    until you get a smooth paste.
    
2. Preheat you pan on medium heat and grease with oil or margarine. Pour the omelet
    paste into the pan and spread to an even layer like a pancake. Fry for 5 to 8
    minutes. Look to the edges for a slightly golden brown color.
    
3. Place all of the filling ingredients on 1/2 of the omelet. Flip the empty
    omelet side over. Remove from pan and plate. Enjoy!
    
From the cookbook Betty Goes Vegan
500 Classic Recipes for the Modern Family
Annie & Dan Shannon

Copyright 2013        
 

Breakfast