- 1 pound [454 g] tempeh
- 4 eggs
- 1/2 teaspoon [2.5 mL] garlic powder
- 1/4 cup [60 mL] minced green onions
- 1/4 cup [60 mL] minced celery
- Salt and pepper
- 3 tablespoons [45 mL] oil
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- Cut tempeh into small cubes.
- Reserve.
- Beat eggs, then beat in garlic powder, minced green onions and celery, salt and pepper.
- Heat oil into a frypan.
- Pour in egg mixture; after a few minutes, add tempeh cubes.
- Turn and brown omelet on the other side.
- Serve immediately.
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