About this project
3 small omelettes
280 g Oumph! Salty & Smoky
1 handful of button mushrooms
1/2 garlic clove
1 dl plant-based cooking cream
1 tsp thyme
Salt and pepperto taste
350 g silken tofu
4 tbsp plant-based cooking cream
3 tbsp potato flour
1 tbsp nutritional yeast
1 ml turmeric
1 tbsp granulated vegetable bouillon
Salt and white pepper to taste
Plant-based margarine for frying
Defrost the Oumph! Salty & Smoky.
Prepare the omelette batter! Mix all the ingredients in a large bowl until smooth. Heat a generous amoung of margarine in a non-stick frying pan to a medium heat. Add approx. 1 1/2 dl of batter per omelette. Make each omelette a round-ish shape. The omelette is ready to serve when it’s been fried until the top has gone a little dry.
While the omelette is cooking, slice the mushrooms and chop the garlic. Fry the mushrooms and Oumph! in margarine in a hot non-stick frying pan. Add garlic, cream and thyme. Simmer for a few minutes, and season to taste. Fold in the spinach last.
Check the omelette isn’t stuck to the pan. Place the Salty & Smoky mix on top of the omelette, fold it over and place on serving plates. Pat yourself on the back – well done! Time to eat!