The Elegant Eggless Omelet!

These tender, fluffy, egg free omelets are great all by themselves or topped with sour cream. You can also serve them stuffed with fruit or vegetables, or beans! They are surprisingly easy and quick to make. Adapted from Vegan Vittles cookbook by Jo Stepaniak.

• Ready In: 13 mins
• Yields: 4 omelets

Ingredients

• 3⁄4 cup flour (whole wheat, wihte or a combination)
• 2  tablespoons nutritional yeast
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  pinch ground turmeric
• 1  cup milk, scant (rice, soy, almond)
• 1⁄2 teaspoon  vegetable oil

Directions

1. Place flour, nutritional yeast flakes, baking powder, salt, and turmeric in a medium bowl, stir with a whisk until well combined. Pour in the milk and oil, stirring well with the whisk to make a smooth batter. Let rest 5-10 minutes, then stir again.
2. Oil a 9" or 10" nonstick skillet, or mist with cooking spray. Place over medium hot heat. Pour in 1/3 cup of batter. Immediately tilt and rotate the skillet to distribute the batter evenly and creat a 5"-6" circle Cook until the top is completely dry, the bottom is deep golden and the edges start to curl up slightly.
3. Carefully loosen the omelet with a spatula and gently turn it over. Cook the second side until it also is deep golden and flecked with brown. Slide the finished omelet ou of the skillet onto a plate. Cook the remaining omelets in the same way.
4. Adjust the heat as necccessary during cooking, and always add a layer of oil to the skillet before cooking each omelet, to prevent from sticking.
5. Stack the cookd omelets, one on top of another, on the plate.
6. To serve, fold the omelets in half(most attractive side out), or stuff the omelets with your favorite filling before folding them. Enjoy!