This is a quick and dirty omelet, just the thing when you have a long day of work ahead of you.
For the Filling:
Broccoli, chopped randomly and coarsely
3 slices onion, chopped coarsely
Handful of kale, chopped coarsely
1 clove garlic, chopped fine
3 TBLSP faux cheese (I like daiya mozzarella), shredded
For the Nomlette:
4 oz. (1/3 package) silken tofu
2 TBLSP almond milk
1 ½ TBLSP nutritional yeast
1 TBLSP corn starch
1 teaspoon white or yellow miso
1/8 teaspoon onion powder
1/8 teaspoon turmeric
Salt and pepper to taste
A pinch of kala namak (black salt) (optional—adds an eggy taste)
Make the Filling:
- Sauté the onions and broccoli in olive oil.
- When the onions are partially transparent, add the kale and garlic. When the kale has relaxed, set aside.
Make the Omelet:
- In a blender or food processor, whirl away at the tofu, milk, yeast, corn starch, miso, onion powder, turmeric, salt and pepper, and kala namak until it’s smooth.
- Slosh a little more olive oil into a non-stick skillet or omelet pan and heat it on medium high until it’s very hot. Pour the tofu mixture into the center of the skillet and smear it in a large circle evenly around the pan. It should be about 6-8 inches across. You might use a spatula or a spoon to smooth the top, just to make sure there aren’t any thin places.
- When it starts to have bubbles fairly evenly across the top, spread the cheese across half of it, making a half-moon shape right to the edge.
Assemble the Nomlette:
- Once the batter is starting to firm up enough that you can peel an edge up with your spatula, place your filling ingredients on top of the cheese on one half of it.
- When the edges have dried out and the middle is no longer jiggly, loosen the omelet by sliding a spatula under the edges. You might want to work your way around, making sure that the omelet is free on all sides. If it’s not moving loosely in the pan, it’s not set, and if you try the next step too soon, you’re going to have scrambled tofu instead of an omelet. Don’t worry. It will still be quite yummy.
- When it’s set, fold the empty half of the omelet over the full half. If your naked omelet half is oriented away from the handle of the pan, you can tip the pan and let gravity help a bit as you use your spatula to lift the rest. You can’t really flip this omelet the way you might an egg omelet or a crepe—it’s neither thin nor dry enough.
- Slide it onto a plate and serve immediately. I garnished mine with avocado slices and some grapes.
Life is good.