Silken Tofu Omelette

I did not have a nonstick pan so it’s important to spray oil in the pan before you add the batter. I heated the pan to medium high poured in the batter swirled it and covered with a lid. I let that cook for about two minutes. Then I turned the heat down to medium low for two minutes and took the lid off and let it dry out on top. I got a nice golden color. I sautéd the vegetables ahead of time, and added, half covering the omelette, and flipped over one side. I covered the pan again and turned down the pan to medium low and let it cook for five more minutes. It was a little challenging to get it out in one piece, because it is soft. I also substituted Kala Namak black salt for herb salt.