Wednesday, October 16, 2013

Soymilk cheese omelette

Soymilk is such a versatile ingredients. Since I have some unsweetened soymilk in the fridge and I need to use it up as soon as possible, cos soymilk turns bad quick, I have been using soymilk replacing milk in almost all cooking and baking this two days. I have done soymilk oatmeal, soymilk pumpkin pau, and now even soymilk cheese omelette. The good thing about it is that it is very fragrant but not too overpowering. And most importantly, it's so nutritious for the little tummy. Kudos to Mich from Piece of Cake for hosting this month's Little Thumbs Up with soybean as its theme.
The lil' fella must have been exhausted after returning home from the babies play date happening at Vivian's house, he drank a bottle of milk and konked out for almost two hours. I accompanied him on the bed blog-hopping with my phone, and when he woke, it was almost dinner time. I hadn't got much time to prepare porridge. So I just quickly prepared steamed-soft-brown rice to go with soymilk cheese omelette and cut into thin strips for him. Now that he's quite good with firm food with textures, I am gradually turning his usual porridge into soft rice (more like risotto or rice stew).

His brekkie: Soymilk oatmeal with pumpkin and red bean

His dinner: Stripped soymilk cheese omelette served w soft brown rice
*2 eggs (I used two eggs cos my pan is big. It seems a waste to be just cooking with one egg, so this recipe made two portions for him)
*small chunk of Japanese cucumber, finely minced
*1/4 onion, finely minced
*half a cup of unsweetened soymilk
*2tbsp of grated cheddar cheese

1. Beat the eggs with soymilk. Season with black pepper or other seasoning.
2. Heat up 1 tbsp. of grapeseed oil in a wok.
3. Stir in finely minced onion and Japanese cucumber, when soft, pour in egg-soy mix to cover the whole pan and turn heat to low. Cook one side on low  heat. Sprinkle grated cheddar cheese. Flip to the other side to cook.
4. When slightly cooled, cut into thin little strips and serve with brown rice.
5. Drizzle over 1/2 tsp of organic flaxseed oil prior to serving.

I am submitting this humble dish of mine to the Little Thumbs Up "Soy Beans" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Mich of Piece of Cake. You can link your soy recipes here.


  1. Hi Jennifer,

    We like soy milk too. It has been a great substitute for milk in most of diary-free recipe and can be yummy too with its subtle nutty flavours. I'm happy too that Mich chose this theme.

    Your little bub is lucky, having you cooking all these delicious and healthy food to eat :D


  2. Hi Jennifer, it is interesting that you have replaced milk by using soy milk. I need to get used to the idea :) As a nutritionist, you sure know what you are doing! Thumbs up!

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