Vegan Omelette with Jalapenos, Potatoes, & Pepper Jack 'Cheese'

I am closing in on the perfect vegan omelette. I swear. I'm not quite there yet, but it is slow and steady progress from the last attempt at a vegan omelette. Last time, the outcome was a little too fluffy; this time, not quite fluffy enough. The taste is there -- the kala namak and chickpea flour combination are definitely where it's at! --, but the texture needs to be just right.

It's getting close though; so close I can almost taste it! I am definitely going to make another attempt this week, so hopefully I'll have an actual factual recipe to post soon instead of being a tease with only pictures.


Pretty though, isn't it? It's stuffed with home fried potatoes, a red jalepeno, a green jalepeno, and pepper jack style almond cheese. The home fries were cooked with garlic powder, onion powder, cayenne pepper, and a little sea salt; the cayenne pepper gave them a nice little kick! The red jalepeno was nice and sweet, with just a hint of spice to it; the green jalepeno lacked that sweetness but was a bit hotter than the red, giving a different layer of heat to the overall flavor. Finally, the almond cheese bound all of the filling together and gave the oozy cheesiness that I look for in an omelette. Totally delicious.


(Full disclosure: I probably wouldn't have posted another recipeless post about the vegan omelette, but I am compensating for the fact that I forgot to take a picture of a meal I wanted to post earlier this week! The missing meal was a lime basil pesto -- yummy pesto goodness with a hint of citrus! -- over rotini. If we get more basil at the CSA this week, I will try again! Pinky swear!)

Vegan Omelette with Spinach and Green Chile

When I first became vegan, I concocted a vegan omelette recipe which -- while delicious -- was far too time-consuming to make on a regular basis; the omelette had to be first baked and then pan-fried. For breakfast today, I made my first attempt at a new and easier recipe.

While extremely tasty, the texture wasn't exactly right; it is still definitely a work-in-progress. I loved omelettes before my vegan transition, so I am very picky about their vegan variants. If it isn't exactly right, I'm not interested.

This omelette was stuffed with sauteed spinach from the CSA and, at P's suggestion, smothered with green chile. Mmmm.


My favorite vegan omelette can be found at The Lone Wolf in Amherst, MA. Theirs is a fluffy, delicate wonder made from rice flour and coconut milk. My version is primarily made of chickpea flour, but it has the same kind of fluffiness as the Lone Wolf's omelette. While the Lone Wolf omelette has a hint of sweetness, the omelette I made this morning was purely savory. Black salt (kala namak) is a key ingredient in my omelette . . . and in my tofu scrambles and all of my other vegan egg dishes. When you smell black salt, you instantly understand why that is; the salt has an extremely sulfurous smell, and it gives a distinctly eggy flavor to everything it touches.


(Update: vegan omelette, take two!)