Eggless Omelets
Yield:: 4 omelets
These tender, flu ffy, egg-free omelets are terrific for breakfast. You can also serve them stuffed with savory vegetables, beans, or Metty White Cheeze,for brunch, lunch, or dinner. At first glance, they may appear to be complicated to prepare, but don't be daunted by the lengthy directions. The truth is, they are very easy and very quick.
  • ¾ cup whole wheat pastry flour
  • 2 Tablespoons Red Star Vegetarian Support Formula nutritional yeast flakes
  • 1 teaspoon non-aluminum baking powder (such as Rumford)
  • ¼ teaspoon salt
  • pinch of turmeric
  • scant 1 cup low-fat, nondairy milk
  • ½ teaspoon canola oil
  • additional canola oil, as needed for cooking
  1. Place the flour, nutritional yeast flakes, baking powder, salt, and turmeric in a medium mixing bowl, and stir them together until they are well combined.

  2. Pour the milk and oil into the dry ingredients (from step #1). Stir well using a wire whisk to make a smooth batter. Let the batter rest for 5 to 10 minutes, then stir it again.

  3. Mist a 9-inch or 10-inch skillet with non­ stick cooking spray, and place it over medium-high heal When the skillet is hot, pour 1/s cup of the batter into it. Immediately tilt and rotate the skillet to distribute the batter evenly and create a 5-inch or 6-inch round.

  4. Cook the omelet until the top is completely dry, the bottom is a deep golden brown, and the edges start to curl up slightly.

  5. Carefully loosen the omelet with a metal spatula, and gently turn it over. Cook the second side until it too is a deep golden color and flecked with brown. Slide the finished omelet out of the skillet onto a dinner plate.

  6. Make the remaining omelets following the same procedure. Adjust the heat during cooking as necessary, and add a thin layer of canola oil to the skillet before cooking each omelet. This is essential in order to prevent the omelets from sticking to the pan. Stack the cooked omelets, one on top of the other, on the dinner plate.

  7. To serve, fold the omelets in half (with the most attractive side out), or stuff the omelets with your favorite filling prior to folding them.

  8. Variations:
  9. For variety, add one or more of the following to the batter:
  10. • 2 to 4 Tablespoons finely chop­ ped scallions or chives
  11. • 2 to 4 Tablespoons minced parsley or cilantro
  12. • 2 to 4 Tablespoons Hickory Bits, or vegetarian bacon bits
  13. • 1 to 2 Tablespoons fresh dill weed,.or to 2 teaspoons dried dill weed
  14. • several drops Tabasco sauce

  15. The Cook's Secrets:
  16. There is enough batter to make a small "test omelet" to season the pan. Use about two table­ spoonfuls of batter for this initial mini-omelet. There will be plenty of batter left to complete the recipe.

  17. A nonstick skillet will work best. If you do not have a nonstick skillet, a thin layer of canola oil must be added to the skillet between each batch to help keep the omelets from sticking to the pan.

  18. To test if the skillet is properly heated, moisten your fingertips with water and flick a few droplets into the pan. If the droplets sputter and steam, the skillet is ready. If the droplets skit­ ter rapidly across the bottom, then the skillet is extremely hot and the heat may be turned up too high.
  19. If you like, you can keep the finished omelets warm while the remainder cook by placing them on a nonstick baking sheet in a 300°F oven. If you do not have a nonstick baking sheet, use a regular baking sheet misted with nonstick cooking spray.
Nutrition Information
Calories: 167 Fat: 3 gm Carbohydrates: 27 gm Protein: 8 gm

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