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Vegan Omelette for One

I've never been a big breakfast eater. In fact, most of the time I skip breakfast and don't even miss it. Lately, I've been trying to change my ways since finding out that people who eat breakfast are less likely to be overweight than people who skip it. In addition to speeding up your metabolism, eating breakfast has also been shown to improve your memory. I've decided to become a breakfast person.

I have found traditional breakfasts foods (I.e. Oatmeal, cereal, fruit, etc.) leave me less than satisfied. I'm immediately hungry for more. And again at 10:00. And again at 12:00! (what's new, right?) However, non-traditional breakfast foods (i.e. edamame, chickpeas, even leftovers from dinner, etc.) that balance carbs with proteins keep me satisfied, but not stuffed, for hours.

If you loved my Mini Crustless Quiches, you'll love this because it's based on that one. But unlike the quiches, the omelette takes literally minutes to prepare, if you already have the filling made. Fill it with whatever tickles your fancy (for dinner try vegan pepperoni, pizza sauce and soy cheese).

What you need:
1/2 package of silken tofu
1 Tbs. soymilk
1 Tbs. nutritional yeast
1 Tbs. cornstarch
Onion powder

Also needed:
Filling of your choice (warm or room temp)

What to do:

Blend together all ingredients until smooth.

Pour batter into the center of a large non stick skillet (medium high). Use a spatula to smooth over the top. Place your filling over the batter and reduce heat to low.

Cover and cook until edges have dried out, lift a small section to see if it's set. When it has, loosen the omelette by sliding the spatula under it from each direction and then fold one side over the other.

Cook for about one more minute. Slide it onto a plate.

I wanted to include veggies in my breakfast, so I filled my omelette with broccoli that sautéed beforehand. I included chopped green onions in the batter after I blended it and used green onions as a garnish. I also topped my omelette with a little of the Chipotle Remoulade left over from my Not-So-Krabby Patties.

It was out of this world!


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