This brunch favorite is inspired my love for late Sunday brunch and my memories of Sundays while growing up. I learned early Sundays were for enjoying family, football and good food. We always spent the afternoons at home, helping my mom in the kitchen and listening to my father yell at the television set at the ever disappointing Lions. And 35 years later, I prepare food, and I watch my husband do the exact same yelling at the still unfavorable Detroit Lions.
As a child, my mom made omelets in her cast iron skillet, and she quickly tight my sister and I the rights of passage.
This vegan version of an omelette filled with onions, red peppers, kales, potatoes and a variety of spices, reminds me of Sundays at home. The batter, created from silken tofu and chick pea (garbanzo bean) flour, is gluten free and oil free. It is a beautiful accompaniment to many brunch and a hearty breakfast for your family.