Sunday, December 4, 2016

Vegan Sweet Potato Spinach Omelet

Yes, one can have an omelet without the eggs.  I had posted an eggless version before but this present one has a better texture and taste due to the rice flour used. The old version used whole wheat flour which is healthier but it had a certain taste and did not have that moist crispy texture that rice flour gives.  One can use any vegetable combination and for this one I added the superfood sweet potatoes to the ones I used before, spinach and red pepper. I shallow fried this but one can bake it if you prefer. Delicious. Ditch those eggs. You will not miss them.

Vegan Sweet Potato Spinach Omelet

2 servings
  • 2 tbsp rice flour (I used Mochiko brand sweet rice flour from the Asian store)
  • 1 tbsp cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp salt 
  • 1/8 tsp black pepper
  • 6 tbsp non dairy milk 
  • 2 tbsp green onions, chopped
  • 4 tbsp sweet peppers, cubed
  • 1/2 cup cooked sweet potatoes, sliced
  • 1/2 cup spinach, chopped
  • cooking spray or 2 tsp coconut oil
Combine the flour, cornstarch, baking powder, cumin, garlic powder, salt and black pepper in a small bowl and mix with a fork.  Make a well in the middle of this mixture and add the milk.  Blend the mixture thoroughly.  Add the vegetables.  

Add the coconut oil to the small saute pan or spray with cooking spray and heat at medium heat.  Place the vegetable/batter mixture in two batches for easy flipping.  Cook till the batter is crisp but not burnt and the vegetables and the batter are cooked through. 

Serve with sliced tomatoes and baguette slices.  You can also eat the omelet with catsup of your choice.

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