Mushroom and Bell Pepper 'Omelet' with 'Fontina'

This recipe gave me another opportunity in my continuing quest to perfect the vegan omelet. Although the texture didn't quite set as well as eggs, the color, and taste were great!

First, however, prepare the vegetable filling: heat 1/2 a teaspoon olive oil in a medium skillet coated with cooking spray over medium-high heat. Add 1/4 cup sliced green onions and saute 1 minute; add 1/2 of a medium green bell pepper (cut into thin slices) and saute another minute.

Next, add 2 cups thinly sliced shiitake mushroom caps, and cook 3 minutes, stirring occasionally. Stir in 1/2 cup chopped and seeded plum tomato, 1/4 tsp. salt, and 1/8 tsp. black pepper; cook 30 seconds.

Remove from heat; cover to keep warm and set aside.

The original recipe called for 8 eggs and 2 eggs whites. For your 'eggs', place 2 (12.3-ounce) packages silken firm tofu in a blender with 1/4 cup water, 2 tablespoons cornstarch and 1/4 tsp. turmeric for color. Blend until smooth and combined. Stir in 1/4 tsp. salt (which I forgot - whoops!) and 2 teaspoons parsley.

Heat a large skillet over medium-high heat until very hot. Add 1/2 tsp. olive oil and 1/2 tsp. vegan butter (such as Earth Balance). Pour in the "omelet" mixture, and spread into an even layer; cook for 7 minutes.

Spread the vegetable mixture evenly over half of the 'omelet'; top that evenly with 1/2 cup shredded vegan cheese (such as the Mozzarella block from Galaxy Foods), in place of fontina.

Here's where vegan eggs are not quite up to par with real eggs, as the omelet didn't fold over as firmly and neatly as I would have liked. However, you can spread it back into an even layer to cover any holes.

Cut into 4 wedges, and transfer each - carefully! - to a plate. Top each serving with 1 tablespoon vegan sour cream (such as Tofutti's Better Than Sour Cream).

Each serving is 280 calories.



Cost:
green onions $0.99
green bell pepper $1.10
shiitake mushrooms $3.99
plum tomato $0.76
silken firm tofu $3.74