I think this recipe was originally from Post Punk Kitchen, but at this point, i'm not 100% sure of its provenance. The recipe now has my own mods and notes incorporated into the original based on lessons learned from a few failed tries.

Today's filling consists of ham, mushrooms, and red bell peppers

Ingredients

• 1 pkg water-packed silken tofu, drained
• 1/2 c chickpea (garbanzo bean) flour
• 2 cloves garlic, chopped
• 2 T nutritional yeast
• 1 T cornstarch
• 2 T olive oil
• 1 tsp black salt
• 1/2 tsp regular salt
• 1/2 tsp tumeric
• 1 cup vegan cheese (we like Daiya shreds)

Filling options:
2/3 cup total of any diced vegetable/vegan meat combo of choice - e.g., mushrooms, spinach, peppers, bacon, ham, etc.
2/3 cup total of any vegan meat of choice, diced, to incorporate into the batter

Yield: two 10" omelettes or four 5" omelettes

Throw everything into a food processor and blend it until it's well combined. It will be the consistency of pudding. If your stupid store was all out of silken and only had soft tofu, just add about 1/3 cup of water to get it to the right consistency. You'll end up with a little more than 2 cups of batter. Incorporate the 2/3 cup diced meat of choice into the batter.

And, let me just warn you right now - once that black salt hits liquid, it is going to stink like something special. You need it because it gives the omelette that sulfurous egg flavor. Trust me, it's necessary. I would not subject myself to the smell of bad eggs for nothing. I've gotten used to it by now, but we used to have to open the window whenever we made this.

A well-seasoned cast iron pan is my implement of choice, but any heavy-bottomed, non-stick pan will do. Lightly sauté the diced vegetables until just cooked, sprinkling with a bit of salt. Set aside in a bowl.

Coat the pan very lightly with oil. Too much and your omelette will not fry and brown properly. Set your burner on medium intensity. Add the appropriate fraction of the batter based on how many omelettes you intend to make. Spread the batter into a circle being careful not to spread it thinner than ~1/8" else you'll end up with scramble instead of an omelette. And leave room at the edges of the pan for your spatula to get under.

Now is the hard part. Don't touch it! It's going to cook for about 5 minutes and if you mess with it, you'll again end up with scramble. Leave it alone until you see the top start to dry out. At this point, you may test it's doneness by carefully running your spatula under the edges. If you can easily separate the omelette from the pan, it's ready to flip. If not, then let it cook another minute and try again.

The omelette is super delicate, so the flip needs to be quick and confident. And preferably attempted with a rather large spatula. If you hesitate, guess what? Scramble (do you notice a recurring theme?). If you fail, it'll still be delicious. It just won't be pretty.

Once you've successfully (or not) flipped it over, sprinkle the corresponding fraction of cheese over the whole thing and the filling only over half. Let it cook for another 3-5 minutes, again testing for doneness by seeing if it'll easily come off the pan. Fold the non-fillinged side over the fillinged side.

Technically, at this point, we could call it done (unless your cheese was frozen to begin with and then what you have is sad, unmelted cheese). But, i like finishing the omelettes with a 10 min (or so) stay in a 200degF oven, and i'll tell you why.

1. I've only got 1 pan so i can only make 1 omelette at a time. Putting the already made omelette(s) in the oven while i'm cooking the rest keeps it (them) warm.
2. It guarantees the cheese will be nice and melty, even if it started off frozen.

So, go boil some water for tea or make toast or cut up some fruit or something while the omelettes are in the oven.

We eat ours with a side of salsa, but you can do your own weird thing.