Spring Time Omelette

Finally…it’s the weekend.  After a busy week it’s nice to slow it down a bit and enjoy spending time with family and friends.  What about inviting everyone over for breakfast or brunch?  Here are some ideas to start the day off right.


Strawberry Smoothies (okay Shakes)

2 cups fresh or frozen strawberries

2 cups almond or soy milk

1 Tbsp maple syrup

2 large scoops of TOFUTTI PREMIUM® non-dairy frozen dessert


Put ingredients in a blender and whirl until smooth and creamy.


Spring Time Omelettes for Four

8 whole eggs

1 Tbsp water

1 tsp salt

½ tsp pepper

Oil to coat pan

1 bunch of asparagus, trimmed and cut into 1-inch pieces

1 cup of TOFUTTI Better Than Cream Cheese


Crack 8 whole eggs into a large bowl along with the water.  Stir with a whisk or fork until fluffy.  Add salt and pepper.  Add 1 tsp olive oil to a frying pan or omelette pan (or spray with non-stick cooking spray) and pour enough egg mixture to lightly cover the surface of the pan.  Cook over medium to high heat until egg is set on the bottom.

In the meantime, trim and cut asparagus and steam in a steamer basket set over hot water in a pot for 5 minutes.  Add asparagus pieces to the centre of the omelet. Top with 1 Tbsp of TOFUTTI Better Than Cream Cheese fold omelet in half and serve.


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