Good morning, beautiful people! It’s Saturday, the sun is shining and the world is waiting for you. But, before you head out to enjoy this lovely weekend, you’ve got to fill your bellies with a hearty, healthy breakfast…or brunch. Between the silken tofu and tahini, this omelette has a nice balance of carbohydrates, protein and fat. It also has a nice amount of fiber and antioxidant-rich vegetables. Top with fresh avocado, salsa, hot sauce, and there you have it…a breakfast of champions!
VEGAN OMELETTE FOR ONE
From the FatFree Vegan
Yields 1 huge omelette (serves 1-2)
1 tablespoon nutritional yeast
1 tablespoon potato starch or cornstarch1 teaspoon tahini (optional)
1/8 teaspoon turmeric
1 pinch chipotle pepper or smoked paprika (optional)
1 pinch kala namak (black salt), optional (adds an eggy taste; look for it in Indian grocery stores)
Blend together all ingredients until smooth (use a food processor or blender).
Spray or wipe a large non-stick skillet lightly with oil and heat on medium-high until very hot. Pour the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top. Place your filling ingredients over the batter, and reduce the heat to medium-low.
Cover and cook for about 3-5 minutes, checking often to see if it’s done. When the edges have dried out and the middle is no longer liquidy, lift a small section with a spatula and check to see that the omelette is set. It will be golden in color and browned in spots. When it’s ready, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.
Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot.
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes one (large) serving. Without filling, this provides 157 Calories (kcal); 4g Total Fat; (22% calories from fat); 15g Protein; 16g Carbohydrate; 0mg Cholesterol; 687mg Sodium; 2g Fiber. If not using tahini, deduct 30 calories and 2.7 grams fat.