Wednesday, September 7, 2011

Potato, Mushroom, and Pesto Omelet

A little swirl of pesto on the top of this tofu omelet makes for an elegant brunch entree.  It's a great recipe for a vegan omelet because it's stuffed so full that it's never folded in half, saving you from that rather delicate operation. 

  • 8 ounces lite silken tofu
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 teaspoon ground turmeric (for color)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1 cup thinly sliced mushrooms
  • 1/4 cup finely chopped red bell pepper
  • 1/2 cup peeled, diced, and cooked baking potato*
  • 1 tablespoon Classic Pesto
1. In a food processor, combine the silken tofu, cornstarch, turmeric, salt, and black pepper; process until smooth.

2. Heat a small skillet coated with cooking spray over medium-high heat.  Add the mushrooms and bell pepper; saute for 5 minutes.  Pour the tofu mixture into the skillet, spreading evenly to the edges, and sprinkle with the potato (do not stir).  Cover, reduce heat to medium-low and cook between 8 to 12 minutes, until set.

3. Spread the Classic Pesto over the omelet, then loosen from the skillet and slide onto a plate.  Cut in half to serve.

Note: don't be disappointed if the omelet doesn't come out of the skillet perfectly - you'll still get the great taste, if not necessarily a clean look. 

Serve this recipe-for-two with fresh fruit and vegan muffins to round out the meal.  If you haven't already, try the super yummy muffins from Everyday Gourmet bakery.  I particularly like the lemon poppyseed.

*Cook the diced potato ahead of time, or it won't be tender enough.  You could saute in a skillet until lightly browned if you like your potatoes crispy, similar to hash browns.  Another method is to cook the diced potato in boiling water for only about 4 minutes, just until tender.

Nutrition Info:
2 servings (1 omelet half), Calories 146 

Tasting Notes:
It was the swirl of pesto on top that made this dish - amazing concentrated basil flavor that tasted great in combination with the mushrooms and eggy tofu.  Next time I'd cook the omelet a little longer and over higher heat, for a firmer tofu mixture, but quite yummy none-the-less.


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