This recipe is so easy to make and significantly healthier than traditional cheese omelet recipes. Fill the omelet with whatever vegetables or herbs that suit your palate, or enjoy as is.
Soy margarine cooks much faster than the clarified butter traditionally used in cooking omelets, so it is important to keep an eye on your pan and heat-setting to prevent your margarine from burning or browning your omelette too quickly.
Makes 1 omelette
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
- 1 T. dairy-free soy margarine, preferable a “stick” variety
- 3 large eggs
- 1/4 cup nutritional yeast
- 3 T. plain unsweetened soy yogurt
- Salt and pepper
Preparation:
1. In a medium sized mixing bowl, whisk the eggs vigorously for about 30 seconds, or until fluffy. Add the nutritional yeast, soy yogurt and a dash of salt and pepper and continuing to whisk for just about 15-30 seconds more until incorporated.
2. Meanwhile, heat a medium-sized nonstick skillet over medium heat. Add the dairy-free soy margarine once the pan in warm, swirling to coat the bottom of the pan.
3. Immediately after whisking the eggs, provided that the skillet is ready, add the egg mixture to the pan, continuing to whisk the eggs while shaking the pan until the eggs just begin to set. (You don’t want to whisk after the eggs have started to set as this will “scramble” your eggs, but to achieve an evenly-cooked omelet you want to move the liquid egg back and forth across the surface while the omelet cooks for the first 30 seconds or so.)
4. Once the omelet has set, loosen the edges from the pan with a rubber spatula and very carefully fold over one side of the omelet onto the other to form a crescent shape (if you would like to add any fillings, do so right before folding). Holding a plate in one hand and the skillet in the other, slide the omelet onto the plate, season with salt and pepper, and serve.
