This morning, Ish surprised me by waking up early and asking if I wanted to go on a WALK. I had to think about it for all of 2.5 seconds: OF COURSE! We went for a nice 3 mile stroll and got home…that’s when he asked me what I wanted to breakfast…OMELETTES! SO, I looked up a recipe that I had seen on Fat Free Vegan Kitchen, and we decided to try it out. (you can find the recipe here) We made the filling first by sauteing 4 oz of sliced crimini mushrooms, 1/2 a red onion, frozen chopped spinach, 1 diced green bell pepper and a diced tomato (added last so it wouldn’t break down too much). I also added some mozzarella Teeze, which was also AH-mazing. I must say that the omelettes turned out beautifully. I did season the filling with some Organic Fajita/Taco Seasoning
{ 2 comments… read them below or add one }
I always wondered which tofu to use when doing
eggs. Silken or regular. I always used the regular
soft ones. Guess I should try the silken kind.
Sounds yummy delish
If I’m making omelettes, I use silken tofu, but if I’m making scrambles, then I use firm or extra firm, lightly pressed and crumbled. Hope that helps!