When we stopped eating eggs, that didn't mean that we had to stop having omelettes. Brunch is our favorite meal of the day other than pizza (yes, pizza is a meal in our world), and what would our breakfast repertoire be without omelettes?
We were lucky to have been introduced to these amazing creations by the cook book "Vegan Brunch" by vegan goddess Isa Chandra. From waffles, to scones, to breakfast sausages and omelettes, this wonderful book is bursting with incredible brunch recipes. In brunch terms, this food is "eat-greedily-then-fall-asleep" level awesome.
We put our own stank on the filling, but the omelette recipe is straight from the book. We'll let you buy it to figure it out.
Spinach and Chicken Omelette
- Recipe for omelette (from "Vegan Brunch", by Isa Chandra)
- canola cooking spray
- 2 cloves garlic chopped
- 1 cup chopped baby spinach
- 1 cup Beyond Chicken chopped
- 1 tbsp chopped sun-dried tomatoes
- 1 tsp dried basil
- salt and pepper to taste
- 1 cup vegan cheese (we use the brand from Fairway)
In a medium skillet sprayed with canola oil cooking spray, saute the garlic for 1-2 minutes. Add basil, salt and pepper. Add the beyond chicken with the sun-dried tomatoes and saute until the chicken is browned. In a separate prepared pan, cook the omelette batter until desired consistency. Add half of the prepared filling to the center of the omelette, sprinkling half of the chopped spinach and topping with cheese. Fold over and cook covered until cheese is melted. Transfer your finished omelette on to a plate and eat while warm (everything is tastier warm!).
Makes 2 servings
We made a variation on this omelette using the same base, but we filled it with roasted broccoli and homemade seitan "chicken". The result:
Not to toot our own horn but...toot-toot-toot!!