Basic Vegan Omelet

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
This basic vegan omelet is a quick cooking version of our farinata batter. It is super versatile and can be filled with any number of yummy things, from savory veggies to sweet fruits. It’s...

Ingredients

    1/4 cup silken tofu

    1/4 cup extra virgin olive oil, divided

    1 cup water, divided

    1/2 cup garbanzo (chickpea) flour

    1/2 teaspoon baking powder

    1/4 Teaspoon smoked paprika (optional)

    1/2 teaspoon sea salt

     

Nutrition Facts

Calories

188 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

13 g

Sugar

0 g

Fiber

1 g

Protein

3 g

Sodium

244 mg

Directions

  1. In the vase of a blender put the silken tofu, 3 tablespoons of olive oil and 1/2 the water. Blitz until well blended and smooth.
  2. Add the the garbanzo flour, the baking powder, the smoked paprika and the salt. Blend until there are no lumps. The batter will be thick. Add enough of the remaining water to make it the consistency of heavy cream. (See Ann''s Tips)
  3. Heat a non-stick skillet or omelet pan over a medium high flame. When hot, grease with 1 teaspoon of the olive oil. Pour on 1/4 of the batter and quickly swirl and spread it round into a disc as you would a pancake or an omelet. Cook until you start to see little bubbles appear all over the top.
  4. Add any fillings you may be thinking of using on one half of omelet. Flip the other side over it with a spatula. Let it cook for 1 minute then flip it over. Cook one minute more. Eat right away or keep warm between 2 plates over simmering water  while you make the next one.

Chef Tips

If you let the batter sit it will thicken, so if this happens, gradually add a little extra water to bring it back to the right consistency.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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