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Greek Omelet

After years and years of scrambling my tofu, I get pretty excited about new way of making “eggs” for breakfast. Just the idea of French-style or fold-over omelet puts a big smile on my face. You may even want to have these for lunch!

Scale

Ingredients

Instructions

  1. Place all of the ingredients for the omelet into a food processor and blend until you get a smooth paste.
  2. Preheat you pan on medium heat and grease with oil or margarine. Pour the omelet paste into the pan and spread to an even layer like a pancake. Fry for 5 to 8 minutes. Look to the edges for a slightly golden brown color.
  3. Place all of the filling ingredients on 1/2 of the omelet. Flip the empty omelet side over. Remove from pan and plate. Enjoy!

Notes

From the cookbook Betty Goes Vegan
500 Classic Recipes for the Modern Family
Annie & Dan Shannon