Spinach Mushroom Omelet with Potatoes O'Brien

These vegan omelets are egg free, soy free and gluten free! What's left?! What remains is a thin, crepe like chickpea omelet Indian in origin called Besan Chilla. These cholesterol free, oil free omelets can be filled with whatever suits your mood in the morning. I would also recommend throwing herbs or vegetables in the omelet batter for an extra punch of flavor.

One Year Ago Today Oyster Mushroom Shepard's Pie


Fluffy vegan omelets made with ground chickpea flour and black salt filled with sauteed spinach and caramelized mushrooms. Serve with potatoes o'brien for a hearty breakfast.

Chickpea Omelet Batter
4-6 omelets
2 cups chickpea flour
1/4 cup brown or white rice flour
1 tsp black salt (recommended for eggy flavor) or sea salt
1 tsp baking soda
1/2 tsp turmeric, optional for color
2 cups water
canola spray

Combine all of the ingredients and stir to a slightly thin pancake batter (more like dosa or crepe batter).
If the batter sits for anymore than 5-10 minutes it will thicken up, so add a bit more water to thin it down before cooking.
Heat a non-stick skillet to medium and lightly spray with oil.
Pour 1/2 cup of batter in the pan at a time and use the bottom of a ladle to spread the batter in a thin circle about 6 inches in diameter. Cook until golden brown (about 1 minute) then flip until the other side is the same(less than a minute).
Fill each omelet with filling and serve hot.

Spinach Mushroom Filling
2 tbl extra virgin olive oil
1 yellow onion, minced
2 cups crimini mushrooms, thinly sliced
3 garlic cloves, minced
1/4 cup vegan havarti, crumbled (such as Daiya)
salt and pepper, to taste
4 handfuls fresh, baby spinach
3 tbl minced fresh parsley

Saute the onions and mushrooms in olive oil over medium-high heat until the mushrooms are caramelized, 12 minutes. Add the garlic and cheese and cook 3 minutes more. Taste and season with salt and pepper. Toss in the spinach and remove from the heat. Fill omelets and garnish with parsley.

Potatoes O'Brien
serves 2
3 tbl canola or safflower oil
2 cups small dice potatoes
1 green bell pepper, minced
1/4 cup yellow onion, minced
salt and pepper, to taste
red pepper flakes, to taste

Pan fry the potatoes, green bell pepper and onion in oil until the potatoes are tender and golden brown. Season to taste with salt and pepper and red pepper flakes.

Apple Sage Sausage, Escarole & Cremini Omelet with Bartlett Pears

Vegan omelettes are so easy to make as long as you have a very. very non-stick pan! Of course the filling options are endless and up to your taste preferences, but my filling of savory sausage, greens, crispy mushrooms and fresh pear really hit the mark for a filling breakfast on my day off.

Vegan Omelette
makes 3
12 oz extra firm silken tofu
2 tbl unsweetened almond milk
2 tbl cornstarch
1 tbl turmeric
1 tbl nutritional yeast
2 tsp tahini
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp black pepper
3 tbl extra virgin olive oil, divided

Combine all of the ingredients except the oil in a blender and blend until smooth.
Heat a non stick pan and add 1 tbl of oil. Pour 1/3 of the mixture in the pan and spread out thin. Cook over medium-high heat until the bottom has browned slightly. Place 1/3 of the filling mixture on one half of the omelette and flip over the top. Slide out of the pan. Repeat two more times.

Sausage, Cremini & Escarole Filling
2 tbl extra virgin olive oil
1/4 red onion, small dice
1 cup thinly sliced cremini mushrooms
3 garlic cloves, thinly sliced
2 Field Roast Apple-Sage Sausages, small dice
1 head escarole, rough chop
salt and pepper
1/2 tsp red pepper flakes
1 barlett pear, small dice

Heat the oil in a large saute pan and sweat the onions until soft and translucent. Add the mushrooms and continue to saute over medium high heat until they have crispy edges, 5 minutes. Add the garlic and field roast and saute 5 minutes more until the sausage is golden brown. Add the escarole and finish cooking until the greens have wilted. Season with salt, pepper and red pepper flakes. Remove from the heat and toss in the pears.