Fluffy Breckenridge omelet
Ingredients:
For the omelet:
½ block silken tofu, drained
2 Tbsp nutritional yeast
1 Tbsp tapioca starch/ flour
2 Tbsp rice flour
3 Tbsp plant-based milk
¼ Tsp paprika
½ Tsp turmeric
½ Tsp onion powder
Filling:
5 asparagus, sliced
5 mushrooms, sliced
½ Cup sugar snap peas
1 Tbsp vegetable stock or olive oil
1 clove garlic, chopped
Sprouts
Instructions:
1. For the omelet, add all ingredients in a food processor and process until smooth. Set aside.
2. For the filling, heat the stock or olive oil in a large frying pan over medium heat. Add the mushrooms and garlic. Stir well and cook for 5 minutes. Add asparagus and peas. Cook for 2 minutes, stirring occasionally. Set aside.
3. To make the omelet, heat stock or olive oil in a non-stick pan. Pour one part of the omelet batter into the center of the pan, trying to make a circle. Use a spatula and spread it like a pancake. Don’t make it too thick.
4. Cover and cook for 3-4 minutes, or until the top is no longer liquidy. Repeat with the rest of the batter.
5. Add the filling and the sprouts to one half of the omelet, then fold one side over to cover the filling.
