Vegan egg omelette with sun-dried tomatoes, mushroom and spinach filling

14 Jun 2017

A whopping 35g of protein in this vegan omelette! Getting protein at breakfast has never been easier or more delicious on a vegan diet.

The vegan omelette came out just the way it should be. Dense and almost crispy on the outside and soft on the inside. The egg flavour was achieved with a combination of nutritional yeast and kala namak salt. I bought my kala namak salt (also called black salt) from Amazon and it lasts forever as you only need to use it in small doses. It has a sulphuric taste, just like egg, but don't overdo it as it would taste too intense otherwise).

The omelette is slightly crisp on the outside, soft on the inside and the filling goes really well with it. The natural sweetness of the sun-dried tomatoes, the earthiness or mushrooms and spinach go together really well. A real breakfast for champions. Or a perfect after workout meal. The recipe is for one large and filling portion.

Check out my other vegan recipe videos on my youtube channel:

https://www.youtube.com/c/exceedinglyvegan

Vegan egg omelette with sun-dried tomatoes, mushroom and spinach filling

35g of protein in one serving and low in carbs, what more could you ask for?

Just add the filling, fold over and enjoy!

This vegan omelette is perfect for breakfast or after a workout when you really want to get your protein in.

INGREDIENTS (1 large omelette):

Vegan omelette ingredients:

350g of silken tofu
60ml plant-based milk
1/4 cup chickpea flour (gram flour)
2 tbsp nutritional yeast
3/4 tsp kala namak salt
1/2 tsp garlic powder
1/3 tsp turmeric
1 tbsp extra virgin olive oil

Filling ingredients:

Finely chopped sun-dried tomatoes in oil
1/3 red onion finely chopped
A few chopped mushrooms
Salt and pepper to taste
Some garlic to taste
Handful of spinach

Make cooking easier with my ingredient converter: Click to open

LIQUID INGREDIENT CONVERTER

WEIGHT CONVERTER

Grams

Ounces

TEMPERATURE CONVERTER

Celsius

Fahrenheit

METHOD:

Preheat your oven to 180C (360F).

Add all vegan omelette ingredients to a blender (no need to drain the silken tofu, just open the pack and add it to the blender). Blend until you get a smooth mixture.

Heat up some oil to a pan and pour the mixture into the pan. Spread evenly and fry for 3 minutes.

Put into the oven and bake for 25 minutes.

In the mean time get another pan, and add chopped sun-dried tomatoes to it. You should get enough oil from the tomatoes but if it's too dry add a bit more olive oil. Then add 1/3 of a finely chopped red onion, a few mushrooms and sauté. Season with salt, pepper and garlic (I used garlic powder but you can use fresh as well of course, will taste even better). Add a handful of spinach last.

Take the pan with the omelette out of the oven. BE VERY CAREFUL, THE PAN HANDLE IS VERY HOT! I cannot overstate it as I burnt myself last time I made it and my friend who made it burnt himself as well. I think it's because you are used to the handle being safe normally so it's almost automatic that we want to touch it, so please be cautious.

Transfer the omelette to a plate and add the filling. Fold the omelette over and serve. Enjoy!

And if you like a hearty breakfast why not try my tofu scramble filled pitas. Recipe is here.