I have to thank my little sister for the name Vomlet. It’s better than it sounds, I promise. I’m posting this intentionally on a Monday- You have plenty of time to buy the ingredients in time for brunch next weekend!!
Okay, so most of the background for this recipe came from a recipe in a “Vegan Brunch” cookbook, you can also find it here.
First, here’s what you need. This is going to make 4 omelets, take about 20 minutes to prep, 30 minutes to cook, and hours to clean up (just kidding. But seriously, my husband cleaned up so I can’t help you there).
1 clove garlic, diced
1/2 green pepper, diced
1/2 onion, diced
2-3 pieces vegan meat, diced (optional. You might consider trying black beans)
For additional filling: (this is what we did, get creative if you must)
1/4 cup Daiya Pepperjack cheese
~1/2 cup mushrooms
2 cloves garlic
1 package silken tofu*
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric
pinch or two smoked paprika
pinch or two onion powder
pinch or two white pepper
1 teaspoon black salt**
1/2 cup chickpea flour
1 tablespoon arrowroot flour (or cornstarch if you don’t have it)
*SILKEN- not soft. This means there may be entire parts of the world where you can’t cook this recipe, like Columbus GA. Sorry, Mom. Also, the recipe recommends the refrigerated kind and not the vacuum packed kind. That would change the water content.
** Buy this from an indian grocery store to add a sulfury, egg like flavor. If you can’t find it, sub regular salt, but you’re missing out.
To prepare toppings: Saute/warm veggies. No need to overthink (or overcook) this.
Chop garlic in food processor (we used our Cuisinart 4 cup, plenty of space). Add spices, oil, nutritional yeast, and tofu. Blend until smooth. Add chickpea flour and arrowroot flour, blend until combined.
Pre-heat non-stick pan over medium heat. Use a large pan so you’ll have plenty of room to get your spatula under to flip. I used our pancake pan for this. If you use an omelet pan, you won’t be able to scrape down the sides- these aren’t eggs and the omelet needs to cook more like a pancake.
The preparation part is where my recipe really differs from the original, so pay attention here. When the pan is warm, spray a light coat of olive oil. Add 1/2 cup of batter, using a spatula to smooth and flatten into a circle (~6 inches). Add 1-2 tablespoons of your toppings, spreading thinly and evenly. Don’t add too much- think blueberries in pancakes. You can also add a small amount of cheese here if desired. Next, add ~1 tablespoon of batter (in drips) over your toppings. Spread evenly over toppings with spatula. You’re just trying to create a thin film so the toppings don’t stick when you flip.
Depending on how long it took you to add your toppings, your omelet has already been cooking on the first side for 2-3 minutes at this point. Let omelet cook for 4-6 minutes total on the first side. You’ll know it’s ready to flip when your spatula slides easily under. If it seems hard to flip, wait longer. Cook 2 minutes on the second side. Flip again, add 1-2 tablespoons of cheese and some spinach. Fold in half and serve hot.
You can make 4 omelets with this recipe, but you’ll need to do them one at a time. I added my toppings rather than putting all veggies as a filling because it tastes better that way! Veggies as a filling is like blueberries on top of your pancakes rather than inside. It’s a little extra work but definitely worth it.