Go Back
Print

Experimental veggie (and tofu) omelette

Use what you have on hand and make something yummmm
Course Breakfast
Cuisine Mediterranean
Keyword dairy free, meat free, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Equipment

  • 1 cast iron fry pan I use a small one about 20cm diameter

Ingredients

  • 1 whole egg L or XL
  • 4 pitted kalamata olives halved lengthways
  • 1 tbsp sundried tomato strips
  • 1/4 green zucchini diced
  • 2 slices baked tofu diced
  • 1 tbsp olive oil
  • 1 knob butter (divided)
  • 1 slice wholegrain bread with seeds if you like!
  • 1 tbsp tomato ketchup (optional)

Notes

Break the egg and whisk it in a cereal sized bowl.
Add the chopped (where necessary) veggies and tofu. (or whatever you have a hand - my standard is 1/4 red onion (diced), a handful of spinach (chopped or no -it doesn't matter), four or five olives halved lengthways, half a fresh tomato or a tbsp of so of chopped sundried tomatoes) and one button mushroom or half a large mushroom chopped).
Get the cast iron pan hot, and put in the olive oil (it doesn't sizzle) or in this case, butter, until it sizzles.
Then pour the egg and veggie mix into the pan, and let it cook undisturbed for four or five minutes.
In terms of timing, I find that if you put the toast on (a setting of four, perhaps)... it is the perfect amount of time for the omelette to cook underneath so that it lifts nicely from the pan.
From there, when the toast has popped, it doesn't need a long time on the flipside, just a quick sear, in a way.