Oumph! Omelette

Oumph! Omelette

About this project

Oumph! Omelette

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

Baby spinach

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!