Look, Ma! No Eggs!! Vegan Omelette

I woke up to some vegan documentary on TV. I have no idea what it was but it then inspired me to make a delicious vegan breakfast that even my non-vegan boyfriend would enjoy. It wasn't the healthiest of breakfasts (to me a healthy breakfast would consist of all raw fruits and veggie juices or smoothies) but it was a rainy Saturday morning and we both were off work for once so we decided to have a treat. I made pancakes with blueberries and bananas, hash brown potatoes and a vegan omelette. My favorite omelette was always spinach and mushrooms. Luckily, I had a portobella mushroom, some spinach and Daiya (gluten-free, soy-free and dairy-free) cheese, hanging around in my fridge. So, I whipped this up  and it was so delicious I had to share the recipe. Of course you can top with whatever you like. Here are a few ideas I had: chorizo and salsa, sauteed veggies, sauteed eggplant and cheese, chili with cheddar. You could do whatever you like with the toppings, get creative!

Vegan Spinach, Mushroom and Cheese Omelette
"Egg" Mixture
10 ounces silken tofu
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp turmeric
1/4 tsp chili powder
1/4 tsp smoked paprika

Place all "egg" ingredients in a blender and puree until smooth. Add 1-2 TBS water if necessary.

Topping
1 portobella mushroom cap sliced
1//2 C baby spinach
1/4- 1/2 C Daiya cheese

Sautee mushrooms and once they are cooked to your liking, reduce heat and add the spinach to wilt it.

Assemble
Pour about half the mixture into a skillet over medium heat, it will be thick so spread it out a little with a spatula or spoon (don't spread much as it will spread very thin as it heats). When it starts to bubble (kinda like a pancake) add the mushrooms and spinach watch closely until it begins to brown around the edges it will stop bubbling in the middl. Add the cheese then use the spatula to lift the edge of the omelette and fold over. Cook until the cheese begins to melt and flip to the other side. Once cooked you will have a tasty omelette crisp on the outside and soft and cheesy in the middle. FYI- the "egg" mixture also makes a fantastic cheese sauce for vegan quesadillas or mac and cheese.