Greek Omelet

BGV cover  Annie & Dan Shannon show us how they recreated a vegan version of Betty Crocker’s Greek   Omelet from their cookbook “Betty Goes Vegan”.

You can find out more about Annie & Dan by visiting Meet The Shannons.

Greek Omelet
Recipe Type: Breakfast
Cuisine: American
Author: Annie & Dan Shannon
Prep time:
Cook time:
Total time:
Serves: 2-4
After years and years of scrambling my tofu, I get pretty excited about new way 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!
  • <strong>OMELET</strong>
  • 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
  • <strong>FILLING</strong>
  • 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
  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[br]500 Classic Recipes for the Modern Family[br]Annie & Dan Shannon


Copyright 2013

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