Omelet with Spinach Filling

Mix flour and flaxseed with the soy milk until smooth and let swell for 30 minutes. Cut spinach a little smaller for the filling.

Dice the tomatoes. Finely chop shallot and garlic and sauté in oil until translucent. Sauté spinach briefly.

Pour in soy cousin, stir in yeast flakes and bring to the boil. Add tomato cubes and let it get hot.

Season to taste with salt. Add salt, baking soda and lemon juice to the omelet batter and mix well.

In a non-stick frying pan, heat the oil until not too hot, pour in the batter and spread.

When the bottom side is brown, turn and fry the other side as well. Place the omelet on a plate and spread the spinach filling on one half.

Fold the second half over, sprinkle the omelet with parsley and serve.

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