These vegan omelettes are made with tofu, vegan cheese, and flavorful veggies. Hit the kitchen and fry one up for your next lazy Sunday brunch!
For the filling, heat a large non-stick pan over medium heat with vegetable oil. Once hot, sauté the mushrooms until mostly cooked, approximately 4 to 5 minutes. Remove from the pan and wipe clean so you can make the omelette in the same pan.
The cheese I used in the video is Field Roast Chao Slices. I recommend taking the whole stack of cheese slices out of the package and shredding it like a brick with a grater.
You'll notice the batter being cooked through and getting darker in color around the perimeter of the omelette. At this point, add in some of the cooked mushrooms, finely chopped green onion, and shredded vegan cheese to one side of the omelette.
After 30 more seconds or so, you can use a spatula and lift one side and fold it over to create a half moon shape. After another 30 seconds or so, gently flip the omelette over on to the other side. Cover the pan with a lid to allow the cheese to really melt well inside cooking for another 2 to 3 minutes. Serve immediately!