Vegan Omelets are a hit at our house. It is a simple dish to prepare and the variety is outlandish - Southern Omelets, Asian Omelets, Mushroom and Pepper Omelets, Cheesy Omelets, the list goes on. There are a few tricks to it, but once you've made them a few times, they are a breeze and are loved served one way or another, depending on the diner.
I've made these into Fried Vegan Omelet Sandwiches and now here they are wrapped around roasted potatoes as Potato Vegan-Omelet. The potatoes need about 30-40 minutes to get nice and crispy in the oven, but after that blend your tofu into an omelet and set the table. Easy brunch.
almond milk, nutritional yeast: $1
potatoes, onion, garlic, spices: $3
Total to make 4 omelets: