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1
In a medium bowl crack all 4 brown eggs. Add in 1 tbsp. soy milk and 1 tbsp. water. Add a pinch of freshly ground salt & pepper. Whisk gentle as not to create foam.
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2
In another medium bowl combine tofu, veganaise, fresh chopped greek oregano, spicy globe basil, rosemary, salt, pepper & garlic salt. Use a fork to thoroughly break up tofu and incorporate all ingredients. Taste and add additional salt, pepper or garlic salt to taste if needed. Set aside but not for long!!
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3
Melt 1 tbsp. butter over medium heat in a sauce pan. Once butter is melted and begins to foam, coat the bottom of the sauce pan evenly with butter by grabbing pan's handle and swirling the pan. Pour half of the egg mixture into the pan and cook until the edges begin to appear to have set. Take a pliable plastic spatula and gentle lift one side of the omelette tilting the pan slightly. This will allow the uncooked portion of the egg to run onto the pan and cook. Continue cooking and repeat the previous step once or twice at different areas in pan.
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4
Soon the center of the egg will not look runny but still moist. Spoon out several tbsp.s of filling onto 1/2 portion of the egg in pan. Use 1/2 of the filling mixture that you made! Gently fold 1/2 of egg over the filling and allow to cook for another 45-60 seconds.
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5
Remove from heat, tilt pan slightly toward serving plate and allow omelette to slide onto plate. Garnish with 1/2 sprig of rosemary (no stem) and a generous sprinkle of paprika.
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6
Add another tbsp. of butter to pan & repeat full process for 2nd omelette.
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7
Serve. Share. Enjoy!!
