Swiss Omelette with Wild Garlic
A Swiss omelette is something different. It is a bit thicker than a traditional egg version because of the eggs, milk and flour used in the mixture. In fact, it is similar to a pancake but thinner.
My vegan version uses silken tofu, a starch-flour mixture, soy milk and some seasoning. It’s delicious filled with herbs and enjoyed as a light lunch or brunch. Best of all, it is simple to make.
Yield: makes about 4 servings
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