Swiss Omelette with Wild Garlic
I enjoyed making a traditional French-style egg omelette during my pre-vegan chef days. I learned to make them light and airy, and in less than 2 minutes. These omelettes were deliciously filled or topped with an array of seasonal herbs.
A Swiss omelette is something completely different – I would say it is sort of an omelette with a pancake character. Traditional recipes use eggs, milk, and flour to form a thick-ish batter. It is usually cooked in a smaller pan like a crêpe only thicker.
I use silken tofu to create my vegan variation. I combine the tofu with
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I enjoyed making a traditional French-style egg omelette during my pre-vegan chef days. I learned to make them light and airy, and in less than 2 minutes. These omelettes were deliciously filled or topped with an array of seasonal herbs.
A Swiss omelette is something completely different – I would say it is sort of an omelette with a pancake character. Traditional recipes use eggs, milk, and flour to form a thick-ish batter. It is usually cooked in a smaller pan like a crêpe only thicker.
I use silken tofu to create my vegan variation. I combine the tofu with a mixture of starch and flour, soy milk, and seasonings. I think it is delicious…and interesting. And even better when filled with fresh herbs. Enjoy as a light lunch or brunch – perhaps with a green salad.
Difficulty: simple- to moderate
Yield: makes about 4 servings