Skillet Omelette

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Tofu Omelette

 

  • 3 small potatoes, diced
  • 2 medium onions, finely chopped
  • 150 grams tofu, cubed
  • 3-4 cloves garlic (crushed)
  • 1 small chili pepper (optional)
  • 1 tbsp. thyme 
  • Black pepper and sea salt
  • 5 Eggs
  • 50 ml Milk
  • 1/2 cup Baby spinach
  • Handful cherry tomatoes, halved
  • 3/4 grated cheddar cheese
  • 50 grams butter for frying
 

1. Preheat your oven to 225°C. 

2. Melt butter in cast iron pan and add the potatoes and onion. Fry over medium heat until the potatoes start to look golden brown (approximately 10-12 minutes). Add the tofu, garlic, thyme, black pepper, salt, and chili pepper (if using). Fry for an additional 2-4 minutes until the potatoes and onions look golden brown. Remove pan from heat.

3. In a bowl, whisk together the eggs and milk until smooth. Season with salt and pepper. Add spinach to pan and give the contents a quick stir. Pour in the egg mixture into the pan and then sprinkle over the cherry tomatoes and cheddar cheese. 

4. Bake in oven for 15-17 minutes until golden brown.

5. Serve immediately.