Swiss Omelette with Wild Garlic
I loved making a traditional French-style egg omelet in my pre-vegan days. They were light and airy, took about 2 minutes to make and I could fill or top them with a wonderful array of seasonal herbs.
American-style omelets were always a bit overbearing to my taste. They were large and filled with a lot of gooey cheese and crispy bits of pork product.
A Swiss omelette is something completely different. Sure, they were made with eggs too, but also milk and flour that resulted in something in between an omelette and a pancake – with a greater emphasis on the omelette.
My vegan version uses silken tofu, a starch-flour mixture, soy milk and some seasoning. Of course, it is delicious and interesting too – especially filled with fresh herbs and enjoyed as a light lunch or brunch.
And here’s the best bit…it’s simple to make.
Yield: makes about 4 servings
250 grams (7 ounces) silken tofu (see tips)
3 tablespoons nutritional yeast
1 tablespoon extra-virgin olive oil (optional)
1/4 teaspoon ground turmeric
1 teaspoon kala namak (see tips)
3 tablespoons all-purpose flour
2 tablespoons potato starch (see tips)
2 tablespoons egg replacer
1/2 teaspoon baking powder
125 ml. (1/2-cup) soy milk
4-6 tablespoons chopped wild garlic
freshly ground black pepper
oil for the frying pan
- Heat a small non-stick pan on medium-low temperature. I use a pan that is about 16-cm (7-inches) across the bottom surface area.
- Place the tofu, nutritional yeast, extra-virgin olive oil, turmeric and Kala Namak in a one-liter (one quart) measuring cup. Blend using a hand blender if you have one, otherwise put everything into your blender. Mix well to combine.
- Sift together the flour, starch, egg replacer and baking powder. Add this to your liquid along with the soy milk. Mix very well – again I use a hand blender, but you can also put everything into your blender. The object is to mix everything very well.
- Turn up the temperature of your pan to medium-high. Add about 1 tablespoon of oil to the pan and swirl quickly to coat the bottom. Add about 1/4 of your mixture – this should fill the bottom of your pan with a thin layer of mixture – and turn the pan gently to make sure you have an even coating. If your batter doesn’t coat the bottom of the pan easily, then your mixture is too thick. Just add a bit of water to the mix and whisk it well.
- Cook the omelette for about 3-4 minutes, or until you can just start to see the edges getting golden.
- Add the chopped herbs and freshly ground black pepper to the top of the omelette. When the bottom is golden, gently fold one end over the majority of the other end to create a semi-open omelette (like the photo). Cook for about one minute, then place on a plate and enjoy hot. (you can make all 4 and keep them warm in the oven until you are ready to serve…keep your oven at about 100°C (210°F).
Jack’s Fresh Tip
Make sure to get a version of silken tofu that is quite loose – about the consistency of a thick yogurt. You can make this omelette with thicker versions of tofu, but it will be a bit denser than it should be.
You can leave the oil out of the recipe if you are trying to avoid oils in your diet. The added fat in my recipe creates moisture in the mixture and a bit of added flavor. Just keep in mind…you will eventually need a bit of oil for the frying pan when you are cooking the omelette. My test versions without the oil didn’t work out well and the omelette stuck to my pan.
Kala Namak is a black salt with a noticeable sulfurous aroma that is very close to the smell of cooked eggs. It is invaluable in vegan egg(less) dishes. You can generally find this salt in health food stores or shops specializing in Indian or Pakistani food. Use normal sea salt if you do not have this product on hand.
I use a potato starch for the mixture because it adds a certain lightness to the omelette. Using just flour creates something too close to a pancake. You can use other types of starch: rice, tapioca, wheat, corn, etc. It is also possible to create a gluten-free version by replacing the flour with chickpea flour (reduce to 2 tablespoons) and increasing the starch to 3 tablespoons.
Soy milk has a higher ratio of fat and protein than other non-dairy milks. You can use milks like oat, rice, hemp, almond, etc.
You can use other herbs to create an alternative variation. Use chives, tarragon, parsley, etc. I also like to crumble a bit of ripened cashew cheese into the omelette.
This is a Sample Recipe
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