Meet the OM-let
Introducing the Quick, easy vegan Om-Let
1 serving 23 grams/3 TBS
Calories from Fat 0
Total Fat 3% 2.0 grams
Sodium 7% 160 mg
Total Carbs 6% 17 grams
Dietary Fiber 17% 4.5 grams
Protein 18% 9.0 grams
Just add water ratio of 1:1, to whisk together with dry Omelet mix, till all the lumps disappear.
Pour om–let “batter” into a medium-hot pan, oiled, or non-stick/ceramic, and watch for bubbles to appear, much like pancake batter. Reduce heat to medium.
Lay your already cooked, drained veggie toppings over the surface of the batter, and fold over in half to finish cooking till your preferred stage of doneness. Optional, add a slice of non-dairy cheez before folding in half. Residual heat will continue to heat the cheez till melted. Serve with a garden salad for a complete lunch or dinner.
For scrambled eggs: Pour om–let “batter” into a medium-hot pan, oiled, or non-stick/ceramic, and stir continuously to break up the pieces into egg-like clusters. Season with freshly chopped chives, or dill, or enjoy plain, or topped with your favorite cheez.
Sautéed leafy greens: spinach, Swiss chards, mustard greens, collard greens or kale
Shaved Brussels sprouts
Sautéed tricolor peppers mix
Traditional, folded over, filled omelette:
Any of the above, plain, or with your preferred Cheez or cheese. And hey, if you haven’t already tried current Top quality non-dairy cheezes, well, cheezus, yer missing’ out on melty, cheesey deliciousness!
Give some of these tried, tested and true favorites a try: anything shredded or sliced by @followyourheart, @chao, @violife and for a few splurges, @miyokos and @kitehill. On a personal note, all I can say is the Parmesan substitutes are game changers and many of the above can be eaten raw on a cheezeboard, or who are we kidding, right out of the pack!