Spinach-Tomato Vegan Omelet from the Jazzy Vegetarian
Jill McKeever /
May 14, 2016 / Breakfast, Featured
One of my favorite happy vegetarians, Laura Theodore celebrates her fifth television season of the Jazzy Vegetarian on the CREATE Network. Beginning May 4tH, Jazzy Vegetarian airs on CREATE every Wednesday at 8:30AM EST and 2:30PM EST, and Sunday at 8:30AM EST. (Check local listings here for time slots in your area). The award-winning season is filled with “ved-ucational” guests, and plenty of jazzy-licious, plant-based recipes.
Laura and I were talking about the family friendly meals she is featuring during the season and she agreed to share a couple with the Simple Daily Recipes community. So now I present to you, for your cooking pleasure, one of two mouthwatering meals you can make for your family.
Spinach-Tomato Vegan Omelet
Makes 2 servings / Ease Factor 3
I tried for years to create a tasty vegan omelet, so I was super excited when I came up with this oven-baked version. Because a tofu-based omelet is more delicate than the classic egg version, I have developed a jazzy method for helping it to stay together when serving. It takes a little bit of extra fuss, but is well worth the effort.
- 2 medium tomatoes, cut into ¼-inch thick slices
- ½ teaspoon dried thyme
- ¼ teaspoon sea salt
- 5 to 6 cups very lightly packed baby spinach, washed and dried
- ½ teaspoon dried marjoram
- ¼ teaspoon ground turmeric
- ¼ teaspoon smoked paprika (for dusting top)
- ¼ cup shredded vegan cheese (optional)