Vegan Omelet

Preheat oven to 375 degrees F (190 C).

Prep cup veggies of choice (1 heaping), drain and dry firm silken tofu (5 ounces), and mince cloves garlic (2 large). Set aside.

Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil (1 tbsp) and cloves garlic (2 large) and cook for 1 to minutes (2) or until just lightly golden brown. Start 2m timer

Transfer cloves garlic (2 large) to food processor, along with remaining omelet ingredients (firm silken tofu (5 ounces), hummus (2 tbsp), nutritional yeast (2 tbsp), salt (0.5 tsp), black pepper (0.25 tsp), paprika (0.25 tsp), arrowroot powder (1 tsp)) and mix to combine, scraping down sides as needed. Add just a touch of water (0.1 cup) to thin. Set aside.

To the still-warm skillet over medium heat, add a bit more olive oil (1 tbsp) and the cup veggies of choice (1 heaping). Season with salt (0.5 tsp) and black pepper (0.25 tsp) and sauté to desired doneness. Cook onions and tomatoes first, then mushrooms, and end with spinach. Set aside.

Remove skillet from heat and ensure it’s coated with enough [olive oil] so the omelet doesn’t stick. Add back cup veggies of choice (0.25 heaping) and spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. Spread it as thinly and evenly as possible.

Cook over medium heat on the stove top for minutes (5) until edges start to dry. Then place in oven and bake until dry and deep golden brown for minutes (10) to minutes (15). Bake longer for a more "well done" omelet. Start 15m timer

Using an oven mitt, in the last few minutes of cooking, carefully add remaining cup veggies of choice (0.75 heaping) back on top of the omelet and cook another 1 to minutes (2) to warm through. Start 2m timer

Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t fold, serve it as a frittata or scramble.

Serve with desired toppings such as [salsa], [vegan parmesan cheese], [fresh herbs] and [toast].