Friday, December 25, 2009

Christmas Morning Breakfast (re-run recipe)


This vegan Spanish omelet is one of my favourite breakfast recipes, but I don't make it very often because it takes a long time to cook and I am often impatient for breakfast. However, for days like today it is perfect. I put this together this morning, threw it in the oven, and retreated upstairs to my sewing machine where I was finishing some handmade gifts. By the time one of the pairs of flannel pajama pants was completed, breakfast was ready.

This is another one of those recipes that should be made for people who are wary of tofu. It is so delicious, I would wager that it could make a convert out of someone on the tofu fence. I also appreciate that it is easy to throw in whatever embellishments you want. Today I had tomatoes and black olives on hand, so they got sprinkled over the top of the omelet. I've made it in the past with spinach, sun dried tomatoes, and roasted red peppers and it has always been good.

Highly, highly recommended.

I hope everyone's holidays were delicious. More on what we ate in the next few posts.


1 comment:

The Voracious Vegan said...

That looks GORGEOUS! What a perfect way to start Christmas, it looks lovely. You're right, with dishes like this you can add in whatever you've got, which makes it perfect in my book.