The best egg dish is undoubtedly an omelette. Bang, done! Eggs, milk, vegetables, onions, and seasonings. There are a number of alternatives, though, if you wish to cook an omelette without eggs. It is obvious that Kala Namak, an indian sulphur salt with an eerie egg flavour, should not be absent. However, the issue of the missing “egg mass” still needs to be addressed.
Ingredients
- 350 g firm tofu
- 180 ml non-dairy milk
- 2 tbsp chickpea flour
- 1 tsp Kala Namak
- 2 tsp turmeric
- 2 tbsp cornstarch
- 2 tbsp yeast flakes
- 1 onion
- Salt pepper
- cayenne pepper
- 1 onion
- 200 grams of mushrooms
- 100 g mixed salad
Instructions
- Place all the ingredients for the omelette in a tall container, except for the onion, and puree well.
- Peel the onion and cut into small cubes. Stir the onion pieces into the omelette batter.
- Prepare the toppings. To do this, clean the mushrooms a little, remove the stalks and cut into slices.
- Heat a small pan with oil. Then add the omelette batter and cook for 3-4 minutes per side.
- Heat oil in a separate pan and sauté onion and mushrooms.
- Wash the lettuce and top the omelettes with lettuce, mushrooms and onions.
Nutrition Facts (per serving, recipe makes 2 servings):
- Calories: 253
- Total Fat: 18g
- Saturated Fat: 3g
- Sodium: 326mg
- Total Carbohydrates: 8g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 17g
