When I think of omelettes, I think of my mom.
All of my life, whenever I had an “important” day, she’d make them for me. Test days, special field trip days, “big conversations” with friend days… she’s was the best! I always felt like I was fueled and ready for whatever came my way because she made me such a good breakfast.
In actuality, it was because of HER that I felt confident, not because of the omelette. Thanks, mom!
This one’s for you.
You can see how omelettes run deep with me and how not having them anymore has in such a way, taken part of my childhood away. So when I stumbled upon this recipe, I was ecstatic!
I love you Susan Voisin!!
I was floored when I made this recipe this morning. I was able to get two omelettes out of it. The trick is having a really good non-stick pan AND spraying it really well with non-stick cooking spray. I kept the recipe pretty much as is but I did add some of my own things. First off, I used 8 oz of tofu instead of 6, omitted the tahini, added chili powder, cumin and more soy milk to make it thinner and more spreadable.
Weight Watchers friends, if you were to use the entire batter for one omelette (which I do not recommend, it’s harder to flip that way) it would only have a PPV of 4. That means only 2 PPV if you split it in to two. There are also 15 grams of protein for the entire batch. How awesome is this?!
The likeness of this omelette is crazy! So creamy, delicious and easy without all the guilt of animal products. You can use any filling you like. I water sauteed some rainbow chard, peppers and green onion. Then topped it with salsa. So satisfying! Really brought me back to the good ol’ days with my mom. For THAT reason alone I will be making this dish a staple in our home.