Southern California Omelet (vg) Recipe

BREAKFAST

1. 1

   Make Salsa Roja

   In a medium bowl, combine 2 cups diced ripe tomatoes, 0.25 cup white onion, 1 minced jalapeño (remove seeds if you prefer less heat), and 1 minced garlic clove. Stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice. Season with 0.5 teaspoon salt (for salsa). Mix well and let rest 10 minutes to meld flavors.

2. 2

   Toast Sourdough

   Brush 4 slices of rustic sourdough with 1 tablespoon plant-based butter. Toast in a skillet or toaster until golden brown and edges are crisp. Keep warm.

3. 3

   Whisk Omelet Batter

   In a mixing bowl, whisk together 1 cup chickpea flour and 1 cup water. Add 0.25 teaspoon turmeric, 0.25 teaspoon paprika, 1 tablespoon nutritional yeast, 0.25 teaspoon black salt, and 0.25 teaspoon salt for omelet batter. Drizzle in 1 teaspoon olive oil and whisk until smooth and lump-free. Adjust consistency with a splash more water if needed.

4. 4

   Sauté Veggie Filling

   In a nonstick skillet, heat 1 teaspoon oil over medium heat. Add 0.25 cup diced yellow onion and 0.5 cup diced red bell pepper. Sauté 4–5 minutes until softened. Stir in 0.25 cup corn kernels and 2 tablespoons sliced black olives. Remove from heat.

5. 5

   Cook the Omelet

   Wipe or lightly oil the skillet. Pour batter to form a large circle about 8 inches in diameter. Cook for 2–3 minutes until edges begin to set. Gently flip or fold the omelet, then sprinkle 0.5 cup shredded vegan cheddar cheese over one half (if using). Add the veggie filling evenly over the cheese. Fold the omelet to enclose filling and cook 1–2 minutes more until set and lightly golden.

6. 6

   Assemble and Serve

   Slide the omelet onto plates. Spoon Salsa Roja over the top or serve on the side. Arrange 4 slices of toasted sourdough and 1 sliced avocado on each plate. Garnish with extra cilantro if desired and serve immediately.