In a very me move, this Sunday I decided to make my delicious vegan soup I made on Thursday (also, the first actual think I cooked in my NEW APARTMENT) decidedly un-vegan by adding them into an egg omelette.
This creation, however, is the perfect way for me to plug my favorite weekday cooking strategy: cook a huge batch of legumes and add them into every dish you make that week. It's truly the cheapest, easiest, and most flexible way to incorporate plant-based protein into your everyday life.
I added spinach to my omnivoric omelette, but any vegetables could be an absolute dream. That's what always attracts me to omelettes day after day - they are endlessly customizable.
Lentil & Spinach Omelette
1-2 tbs of plant/dairy milk or half and half
1/4 c pre-cooked lentils (or other legumes)
Handful of Spinach (optional)
preferred oil (to preference)
salt and pepper (to taste)
1) Heat skillet, then add oil
2) After oil is heated, add lentils (avoid clumping together, try to spread them evenly on the pan) and cook until slightly crispy
3) While lentils are cooking, beat eggs and cream together until well-incorporated
4) Pour in eggs over lentils, cook for 1 minute, add spinach and let wilt
5) When eggs are cooked to desired, fold omelette in the pan
6) Serve onto a plate, top with salt and pepper, and enjoy!