No-Egg Mushroom Omelette
The first name that comes to mind when thinking of a classic French Omelet is the undisputed: Jacques Pépin. With the Nomelet, presented to us by the VERY Food Co., we can honour his classic recipe for the French omelette while adding a twist of our own. This recipe, which takes less than 10 minutes to make, will bring colour to the breakfasts of those who are on a plant-based diet.
- 170 ml Nomelet
- 5 Button Mushrooms, sliced thinly
- 2 tbsp Vegan Butter
- Salt and White Pepper (to taste)
- Fresh herbs like Chives/Basil/Tarragon (sliced thinly)
Sautee the mushrooms in a non-stick pan with a tablespoon of vegan butter. Set aside.
Mix the Nomelet, a pinch of white pepper and a pinch of salt in a bowl.
Melt the butter in a non-stick pan.
Pour the omelette mixture into the pan and fry for 2-3 minutes.
Tilt the pan slightly and roll the omelette gradually with the aid of a spatula until you achieve a half-moon. Tap the pan to the countertop to make it slide easier to the edge.
Flip the pan to your plate with an angle so you end up with a long rolled cylinder of an omelette.
Garnish with the sauteed mushrooms and sliced herbs.