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  • Prep Time : 10 minutes
  • Cook Time :20 minutes
  • Total Minutes :30 minutes
  • Servings: 3-4 Servings 
  • CALORIES: Approximately 120 to 125 kcal


  • ½ cup no-salt-added diced tomatoes with basil, garlic, and oregano, well drained
  • ½ cup cucumber, chopped and seeded
  • ½ cup chopped yellow summer squash
  • ½ ripe avocado, pitted, peeled, and chopped
  • Omelette Batter
  • 2 tablespoons water
  • 1 teaspoon dried basil, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Nonstick cooking spray
  • ¼ cup shredded reduced-fat Monterey Jack cheese with jalapeño chile peppers
  • 1 Snipped fresh chives

Omelette Batter

  • 2/3 brick of medium-firm tofu (approx. 1 cup crumbled)
  • 1/2 cup non-dairy milk
  • 3 tbsp nutritional yeast
  • 3 tbsp chickpea flour
  • 2 tbsp tapioca starch/flour
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp Old Bay seasoning (optional) * can sub chili powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 to 2 tbsp vegan butter (for frying omelette)


  1. Place all the ingredients for the batter in a blender and combine until very smooth.


  1. To make the filling, combine the tomatoes, cucumber, squash, and avocado in a medium bowl. 
  2. Place aside. Mix the omelette batter, water, basil, salt, and pepper in a medium bowl.
  3. Cooking spray should be generously used to coat an 8-inch nonstick skillet for each omelet. Over medium heat, preheat the skillet. A liberal 1/3 cup of the egg mixture should be added to the hot skillet.
  4. Begin stirring eggs immediately with a wooden spatula in a gentle, continuous motion until the mixture resembles cooked egg bits surrounded by liquid egg. Give up stirring. Cook the omelette batter for a further 30 to 60 seconds, or until it is set but glossy.
  5. Over one side of the omelet, spoon 1/2 cup of the filling. Omelet should be carefully folded over filling. Take off the omelet from the skillet very carefully. 
  6. To make a total of 4 omelets, repeat the process, wiping the skillet clean with paper towels and spraying it with cooking spray in between each omelet. 
  7. Each omelet should have 1 tablespoon of cheese on it. Add chives as a garnish if preferred.

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