Ingredients (makes 8 5-inch omelets):

• 14 oz extra firm tofu
• 1/2 – 3/4 Cup non-dairy milk
• 1/3 Cup almond meal OR sorghum flour
• 1 1/2 teaspoons turmeric powder
• 1 teaspoon baking powder
• Salt to taste

Spinach, mushroom, and pepper filling:

• 10 oz baby spinach, chopped
• 8 mushroom caps (baby bellas work wonderfully), sliced
• 8 mini sweet peppers, diced
• 2 cloves of garlic, minced
• 1 Tablespoon extra virgin olive oil
• Sea salt & pepper, to taste
• Dash of oregano

Broccoli, bell pepper, and cheddar filling:

• 2 Cups steamed broccoli
• 1/2 Cup shredded vegan cheddar cheese
• 8 mini sweet bell peppers, diced
• 2 cloves of garlic, minced
• 1 Tablespoon avocado oil
• Sea salt & pepper, to taste
• Dash of oregano

Directions:

1. In your food processor, combine your omelet ingredients and process until smooth.  To prepare your spinach, mushroom, pepper filling:  In a medium sauce pan on medium-high heat, add your olive oil, garlic, diced peppers, mushrooms, and saute for 5 minutes.  Toss in your spinach and steam until wilted; add salt, pepper, and oregano to taste.  Lower the heat to low and adjust any seasonings as necessary. 
2. If you’re opting to make the broccoli, bell pepper, and cheddar filling,  add your avocado oil, garlic, diced peppers, steamed broccoli, and saute for 5 minutes.  Add in your cheddar cheese, toss to combine, and turn your heat down to low.  Cover your pan and let the cheese melt (about 5-10 minutes, stirring occasionally.  Add sea salt, pepper, and oregano to taste.
3. To prepare your omelet, heat a green non-stick pan on medium heat.  For each omelet add 1/3 Cup of your batter to your pan and let cook for about 5-7 minutes, until you can easily flip the edges up and is golden.  Carefully flip your omelet and cook for another 2-3 minutes.  As your omelet are prepared place them on  a baking sheet. When ready to eat, heat your oven to 200 degrees and pop them in for about 5 minutes to warm.   
4. When ready to plate, place your omelet on your plate and add the filling to one half and fold over.  These are delectable on their on or topped with my veganized hollandaise sauce.

5. Enjoy eating whole!