Light Eggless Omelettes
This is, without a doubt, my new favorite breakfast!! I found this recipe a few weeks ago in a very old, handwritten cookbook that was left to me by grandmother (the most incredible cook I have ever known). After a few alterations to make them lower in calories, I finally came up with the perfect texture and taste – and I haven’t been able to stop eating them since! Light Eggless Omelettes are so unbelievably easy, delicious, and versatile.
Equipment
- 1 medium bowl
- 1 medium skillet
- 1 plate
Ingredients
- ¾ cup whole wheat pastry flour
- 1 cup skim milk
- 2 tablespoons tablespoons (not bread or brewer’s yeast)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- ½ teaspoon olive or canola oil
Instructions
- Place the flour, nutritional yeast, baking powder, salt and turmeric in a medium bowl and stir until well combined. Pour in the milk and oil and stir until the batter is smooth. Let the batter sit at room temperature for 5-10 minutes, and then stir it again right before pouring.
- Spray a medium skillet with nonstick cooking spray and place it over medium-high heat. Once warm, pour in 1/3 cup of the batter and tilt/rotate the skillet to distribute the batter into a 5-6 inch round circle.
- Cook for 2-3 minutes, then gently turn the omelet over and cook for 2 additional minutes on the other side. Slide the finished omelet onto a plate and repeat this process with the remaining batter until you have a total of 4 omelets. Fill or top with your favorite veggies, fruit, syrup, or cream.
Video
Notes
Light Eggless Omelettes are incredibly versatile and can be enjoyed in various ways. Serve them folded in half with a side of fresh salad for a light and nutritious breakfast. Alternatively, layer them with vegan cheese, sautéed vegetables, and a touch of vegan mayo for a satisfying brunch wrap. The possibilities are endless, so get creative and savor the flavors in your own unique way.