Spinach-Tomato Vegan Omelet from the Jazzy Vegetarian

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

Several grinds of freshly ground pepper



5 to 6 cups very lightly packed baby spinach, washed and dried



1 block (14 to 16 ounces) firm regular tofu

½ teaspoon dried marjoram

¼ teaspoon ground turmeric

1?8 teaspoon smoked paprika

1?8 teaspoon cayenne pepper



¼ teaspoon smoked paprika (for dusting top)

¼ cup shredded vegan cheese (optional)

Sea salt, to taste

Freshly ground pepper, to taste


Preheat the oven to 400 degrees F. Lightly coat with vegan margarine a heavy, ovenproof 10-inch round sauté pan or skillet with tight fitting lid.

Arrange the tomatoes in the prepared skillet by overlapping them slightly. Sprinkle the thyme, 1?4 teaspoon salt and several grinds of black pepper evenly over the top of the tomatoes.

Top the tomato layer with all of the baby spinach, pressing it down slightly.

Put all of the tofu “egg” layer ingredients in a blender and process until smooth. Spread the tofu mixture evenly over the spinach, smoothing the top as you go.

Dust the top of the tofu layer with the additional 1?4 teaspoon smoked paprika. Cover tightly and bake for 45 minutes. Put the pan on a wire rack and let cool for 5 minutes.

Carefully cut the omelet into two servings, by slicing down the middle. Gently lift one-half of the omelet out of the pan, using two very large, flat spatulas. Place it tomato side down onto a rimmed dinner plate. Place a second rimmed dinner plate of the same size firmly over top of the omelet and quickly flip it over to invert the omelet so the tomatoes will now be facing upward.

Sprinkle the tomatoes with 2 tablespoons of the vegan cheese, if desired. Then, use the spatula to gently fold the omelet over. Proceed plating up the second half of the omelet in the same manner.

Spoon the sauce that remains in the bottom of the pan over each omelet. Season with sea salt and freshly ground pepper, to taste. Serve warm.

Amount per serving, based on 2 servings: 188 Calories; 11g Fat; 2g Saturated fat; 21g Protein; 107mg Sodium; 7g Total Carbohydrate; 2g Sugars; 4g Fiber

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet ©Laura Theodore 2015, Jazzy Vegetarian, LLC. Reprinted by permission. More information at www.vegan-ease.com and www.jazzyvegetarian.com


Continue your drooling and menu planning with Laura Theodore's Guacamole Taco Salad Bowls