Thursday, August 27, 2009

The allure of an eggless omelet?

I found this recipe in The Nutritional Yeast Cookbook by Joanne Stepaniak. It sounds so intriguing...

Eggless Omelets
--makes 4 omelets--

3/4 cup whole wheat pastry flour
2 T Red Star Vegetarian Support Formula nutritional yeast flakes
1 tsp non-aluminum baking powder
1/4 tsp salt
Pinch of tumeric

Scant 1 cup nondairy milk
1/2 tsp canola oil

Additional canola oil, as needed for cooking

  1. Place dry ingredients in mixing bowl and stir together until well combined.
  2. Pour milk and oil into dry ingredients. Stir well using wire whisk to make a smooth batter. Let the batter rest for 5-10 minutes, then stir it again.
  3. Mist a skillet with canola oil or non-stick cooking spray. When skillet is hot, pour 1/3 cup of batter into it, immediately tilting and rotating the skillet to distribute the batter evenly and create a 5-6 inch round.
  4. Cook the omelet until the top is completely dry, the bottom is a deep golden brown, and the edges start to curl up slightly.
  5. Carefully loosen the omelet with a metal spatula, and gently turn it over. Cook the second side until it too is a deep golden color and flecked with brown. Slide the finished omelet out of the skillet onto a dinner plate.
  6. Make the remaining omelets following the same procedure. Adjust the heat as needed during cooking, and add a this layer of canola oil or cooking spray to the skillet before cooking each omelet to prevent them from sticking to the pan! Stack omelets until finished.
  7. To serve, fold omelets in half or stuff omelets with filling before folding.

I might try it this weekend. Have to buy flour (I ran out of all kinds of flour a while ago and have avoided recipes that require any kind since then). Maybe make a cheeze to go with it?

No comments:

Post a Comment