Omelet with Smoky Tempeh, Spinach and Cheesy Hummus

Begin by making your smoked tempeh bits.  In a small bowl, whisk the olive oil through the salt and pepper.  Place the crumbled tempeh in a Ziploc bag and allow the tempeh to soak up the marinade.  Mix well and allow to marinate while you make your omelet mixture. 

In a bowl, mix together the hummus and the nutritional yeast.  Set aside.

In a large skillet and over high heat add 2 TBS water and sauté down your spinach.  Once it has wilted and the water has evaporated, allow it to cool on a cutting board. Once cool enough to handle, roughly chop it up.

In a blender add the omelet ingredients and blend until smooth.  Give a large non-stick pan a quick spray of some cooking spray and when the pan is hot, pour about a 3” diameter amount of omelet mixture into the pan.  Keeping the pan over high heat, add in 1 TBS wilted spinach and a few generous pinches of tempeh crumbles in the center. Cover the pan for about 2-3 minutes and allow the omelet and fillings to cook. When it  begins to firm up a little, add a thin layer of cheesy hummus over the spinach/tempeh and fold over the omelet.  Cover again for 3-4 minutes.  Uncover and if it is beginning to look a little brown, flip the omelet, cover and continue to cook for another minute or two.  Slide omelet off the pan and on to a plate.   Top with a little more cheesy hummus and serve!