- If you won’t be serving the first omelet as soon as it’s ready, heat the oven to 200°F. Put the tofu, tahini, a big pinch of salt, some pepper, and the cornstarch in a food processor or blender and process until smooth.
- Put 2 tablespoons of the oil in a 10-inch nonstick skillet over medium-high heat. When it’s hot but not smoking, pour in half of the tofu mixture, using a spatula to evenly distribute it in the pan. Cook until the bottom has browned and the top has set, 5 to 10 minutes. Use a large spatula to loosen one edge of the omelet, lift, and fold about a third of it toward the center. Slide the spatula under the center of the omelet, lift, and fold it over the opposite edge. Serve immediately or keep warm on an ovenproof plate in the oven. Repeat with the remaining tofu mixture.
10 Ideas for Filling Omelets
You can fill an omelet with just about anything. Cooked fillings, like vegetables or grains, should be warm; raw fillings, like cheese, should be finely grated so they melt or heat up quickly. Mix and match any of the fillings, but keep the total quantity to about 1 cup unless otherwise noted.
- Grated cheese, virtually any kind. Figure about 2 tablespoons per egg. And adding some grated apple at the same time is surprisingly good, too.
- Chopped fresh herbs. Use 1 teaspoon stronger herbs like oregano, tarragon, or thyme or 1 tablespoon milder ones like parsley, chive, chervil, basil, or mint.
- Peeled, seeded, and chopped tomato, drained of excess moisture if necessary.
- Sautéed mushrooms, onions, spinach, or other cooked vegetables, chopped (about 1/2 cup).
- Refried beans, or any mashed, puréed, or whole beans, with cheese. Serve with salsa.
- Cooked grains like bulgur, quinoa, barley, kasha, wheat berries, or farro, with cooked mushrooms and 2 or 3 slices soft cheese like Brie, cream cheese, or any melting cheese.
- Chopped cooked asparagus and/or roasted red peppers with artichoke hearts (drained marinated are fine), and goat cheese.
- Ricotta mixed with chopped fresh herbs or pesto or any of the variations.
- Cooked spinach or other greens like kale, chard, or collards (squeezed of excess water), with cubed smoked tofu.
- Roasted corn sautéed with scallions or sliced onion and fresh chiles, with crumbled queso fresco.
— Recipe from How to Cook Everything Vegetarian