Bliss Bites

VEGAN OMELETTE

Prep Time: 10mins | Cook Time: 40mins: 3

BEFORE WE COOK LET’S THINK OF A POSITIVE AFFIRMATION

I have a compassionate approach to life which helps my mind to stay clear and focused

Ingredients:

1. 1 cup finely chopped cabbage

2. 1 cup finely chopped spinach

3. 2 tablespoons finely chopped dill leaves

4. 200g firm tofu, crumbled

5. 1/4 cup plant-based milk

6. 2 tablespoons almond flour

7. 1/2 teaspoon black salt

8. Salt and pepper to taste

9. Pinch of chili powder

10. 1/4 teaspoon turmeric powder

11. 1 tablespoon psyllium husk powder

12. 1 tablespoon olive oil for cooking

Method:

• In a blender, combine the crumbled tofu, plant-based milk, almond flour, black salt, salt, pepper, chili powder, turmeric powder, and psyllium husk powder. Blend until you have a smooth paste-like consistency.

• Heat the olive oil in a non-stick skillet over medium heat.

• Add the finely chopped cabbage, spinach, and dill leaves to the skillet. Cook for 3-4 minutes, or until the vegetables are tender.

• Pour the tofu mixture over the cooked vegetables in the skillet, spreading it out evenly.

• Cook the omelette for 4-5 minutes, or until the edges start to set and the bottom is golden brown.

• Carefully flip the omelette using a spatula, and cook for an additional 3-4 minutes on the other side, until it's cooked through and golden brown.

• Once cooked, transfer the omelette to a plate and serve hot.

• You can garnish with additional dill leaves or fresh herbs if desired.

• Enjoy your light, fluffy, and low-carb vegan omelette!