Garden Cuisine - Spinach Omelette

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* Exported from MasterCook *

 

Spinach Omelette

 

Recipe By :Paul Wenner

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Omelette

1 10 oz package frozen chopped spinach -- thawed

1 10.5 oz package firm silken tofu

1/4 cup milk: almond, soy, rice, or nonfat dairy

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

1/4 teaspoon celery seeds

1/8 teaspoon turmeric

2 tablespoons couscous

vegetable oil spray

Filling:

1 onion -- chopped

2 cloves garlic -- minced

1 1/2 cups sliced mushrooms

1/4 teaspoon salt

1/4 teaspoon basil

1/8 teaspoon black pepper

2 patties GardenSausage -- crumbled

3 green onions -- finely chopped

 

Preheat the oven to 350F. Squeeze the spinach to remove excess water, then

place it in a bowl.

 

To make the omelette, combine the tofu, millk, basil, salt, black pepper,

nutmeg, celery seeds, and turmeric in a blender and process until completely

smooth. Add to the spinach along with the couscous and stir to mix. Spray a

10-inch pie pan with vegetable oil spray, then spread the tofu-spinach mixture

evenly across the bottom and up the sides of the dish. Bake for 30 minutes.

 

While the omelette bakes, prepare the filling. Heat 1/2 cup of water in a

skillet and add the chopped onions and garlic. Cook 5 minutes, then add the

mushrooms, salt, basil, and black pepper. Cook 3 minutes, then stir in the

crumbled GardenSausage and cook another 3 minutes. Remove from the heat and

stir in the green onions.

 

Use a spatula to loosen the omellete from the pie plate and carefully slide it

onto a serving platter. Mound the fiilling evenly over half the omelette.

Using a spatula, carefully fold the omelette over the filling. Serve

immediately.

 

Description:

" This nondairy omelette is filled with wonderful fresh vegetables and

GardenSausage. "

Source:

" Garden Cuisine "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 73 Calories; 2g Fat (19.6% calories from

fat); 6g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 323mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0