Description
A delicious and nutritious vegan mushroom omelette made with silken tofu, chickpea flour, and nutritional yeast. This plant-based omelette is packed with sautéed mushrooms and spinach, perfect for a hearty breakfast or brunch. Served with avocado, berries, and a splash of hot sauce for added flavor and freshness.
Ingredients
Scale
Omelette Batter
- 16 oz silken tofu
- 1 cup unsweetened almond milk
- ¾ cup chickpea flour
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ¼ teaspoon ground turmeric
- ¼ teaspoon Himalayan sea salt
- Pinch of black pepper
- 1 tablespoon olive oil, divided
Mushroom and Spinach Filling
- 8 oz sliced mushrooms
- Giant handful of spinach
For Serving
- Avocado slices
- Berries
- Hot sauce
Instructions
- Prepare the Batter: Add the silken tofu, almond milk, chickpea flour, nutritional yeast, cornstarch, turmeric, Himalayan sea salt, and black pepper to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
- Cook the Omelettes: Heat half of the olive oil in a large skillet over medium-high heat. Once warm, pour about 1 cup of the blended mixture into the skillet, spreading it gently into a large pancake shape. Cook for 4-5 minutes until the top appears drier with small bubbles and the bottom is browned.
- Flip and Finish Cooking: Carefully flip the omelette and cook for another 4-5 minutes until the second side is browned. Transfer to a plate and repeat with the remaining batter to make about 4 omelettes in total.
- Sauté Mushrooms: While the omelettes cook, heat the remaining olive oil in another skillet over medium-high heat. Add the sliced mushrooms and sauté for 8-10 minutes, stirring occasionally, until they are lightly browned and tender. Season with salt and pepper to taste.
- Wilt the Spinach: Add the spinach to the mushrooms during the last few minutes of cooking. Cover the skillet with a lid and allow the spinach to wilt completely.
- Assemble and Serve: Place an omelette on a plate, add a quarter of the sautéed mushrooms and spinach on one side, then fold the omelette in half. Serve with sliced avocado, fresh berries, and a drizzle of hot sauce as desired.
- Storage: Store any leftover omelettes and sautéed vegetables in airtight containers in the refrigerator for up to 5 days. Reheat before serving.
Notes
- Use a non-stick skillet to prevent the omelette from sticking and making flipping easier.
- Adjust seasoning in the batter according to taste, adding more salt or pepper if desired.
- You can swap almond milk for any other plant-based milk if preferred.
- For extra flavor, add herbs like chives or parsley to the batter.
- Make sure to cook mushrooms thoroughly to bring out their rich, savory flavor.
- If you don’t have nutritional yeast, you can omit it but it adds a nice cheesy flavor.
- Reheat leftovers in a skillet over medium heat to maintain texture instead of microwaving.
