For years after going vegan, there were two things I missed the most: egg-y omelets and melty cheese. Thankfully, I discovered Susan V's vegan omelet from Fat-Free Vegan Kitchen, followed shortly by the omelet from Vegan Brunch. And by then, there was Teese and Daiya to stuff into my omelets, so my vegan prayers were answered. I even dedicated a post a few years back to my trials and successes in cooking pretty omelets.
But then I got Happy Herbivore, which contained yet another tofu omelet recipe — the Nomelet:
Although the concept is the same, the omelet is baked in a cake pan rather than cooked on the stove in a skillet. The baking method results in a thicker, heartier omelet. Look how thick that sucker is!
After it came out of the oven, I stuffed half the omelet with Pepperjack Daiya Cheese Shreds and sauteed peppers and red onions. Then I heated it in a skillet sprayed with non-stick spray to melt the cheese. Served with a slice of toast with blueberry jam, this was the ultimate breakfast.