Eggless Omelets
(from “Vegan Vittles” by Joanne Stepaniak)

3/4 cup whole wheat pastry flour
2 Tablespoons Red Star Vegetarian Support Formula nutritional yeast flakes
1 teaspoon non-aluminum baking powder (such as Rumford)
1/4 teaspoon salt
pinch of turmeric

scant 1 cup non-dairy milk
1/2 teaspoon canola oil

additional canola oil, as needed for cooking

1. Place the flour, nutritional yeast flakes, baking powder, salt, and turmeric in a medium mixing bowl, and stir them together until they are well combined.

2. Pour the milk and oil into the dry ingredients (from step #1). Stir well using a wire whisk to make a smooth batter. Let the batter rest for 5 to 10 minutes, then stir again.

3. Mist a 9- to 10-inch skillet with nonstick cooking spray, and place it over medium-high heat. When the skillet is hot, pour 1/3 cup of the batter into it. Immediately tilt and rotate the skillet to distribute the batter evenly and create a 5-inch or 6-inch round.

4. Cook the omelet until the top is completely dry, the bottom is a deep golden brown, and the edges start to curl up slightly. Flip and repeat.

Make sure you add a thin layer of canola oil to the skillet before cooking additional omelets.

Makes 4 omelets.