- Fresh chives
- Microgreens
- Red pepper flakes
- Everything bagel seasoning
Directions
- Blend the cashews, soy yogurt, lemon juice, vinegar, water, and salt until smooth and creamy. Refrigerate while preparing the remaining ingredients.
- Mash the avocado with lemon juice, salt, and pepper until creamy but still slightly chunky.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook for 5–6 minutes until browned.
- Stir in the garlic and tamari, cooking for 1–2 minutes until the liquid has mostly evaporated. Remove from the pan.
- In a blender, combine the chickpea flour, nutritional yeast, turmeric, garlic powder, salt, pepper, soy milk, and olive oil. Blend until smooth.
- Heat a lightly oiled non-stick skillet over medium heat.
- Pour in half of the batter and spread into a thin, even circle.
- Cook for 4–5 minutes, until the edges are set and the surface is mostly dry.
- Carefully flip the omelette and cook for another 2–3 minutes until lightly golden.
- Spread cashew cream cheese over one half, then top with mashed avocado and tamari mushrooms.
- Fold the omelette in half and cook for 1 additional minute before serving.
- Garnish with chives, microgreens, or red pepper flakes if desired.
High-Protein Cooking Tips
- Blend the batter thoroughly to create a smooth, flexible omelette.
- Cook over medium heat to prevent burning before the center sets.
- Use unsweetened soy milk for additional protein.
- Add hemp hearts or crumbled baked tofu to the filling for an extra protein boost.
Nutrition Facts (Per Serving – Approximate)
- Calories: 410
- Fats: 24g
- Cholesterol: 0mg
- Sodium: 540mg
- Potassium: 690mg
- Total Carbohydrates: 24g
- Fiber: 9g
- Net Carbs: 15g
- Sugars: 4g
- Protein: 22g
- Calcium: 150mg
Notes
- Store the avocado separately if preparing ahead to help prevent browning.
- Reheat only the omelette and mushrooms; add the avocado and cashew cream cheese fresh before serving.
- Contains tree nuts (cashews), soy, and chickpeas. Substitute sunflower seeds for the cashews if needed, though the flavor and texture will differ.
- Add baby spinach, roasted peppers, caramelized onions, or fresh herbs for even more flavor and nutrition.
Frequently Asked Questions
1. Can I prepare the batter ahead of time?
Yes, the batter can be refrigerated in a sealed container for up to 24 hours. Stir or blend briefly before cooking.
2. Can I use store-bought vegan cream cheese?
Yes, a plain dairy-free cream cheese works well if you’re short on time.
3. Why did my omelette break while flipping?
It likely needed a little more cooking time before flipping or the batter was spread too thick.
4. Can I make this recipe gluten-free?
Yes, use certified gluten-free chickpea flour and gluten-free tamari.
5. What can I serve with this omelette?
It pairs well with roasted potatoes, a fresh green salad, grilled tomatoes, or fruit for a complete meal.
6. How can I increase the protein even more?
Add crumbled tofu, hemp hearts, or tempeh to the filling for an extra boost of plant-based protein.
