2 tablespoons bread flour
2 tablespoons psyllium powder
2 tablespoons soy protein isolate or rice protein
1 tablespoon lecithin granules
3/4 cup yellow crook neck squash, cooked
1/2 cup squash cooking water (the water in which the squash was cooked)
1/4 teaspoon coconut oil
1 sheet rice paper
1. Make the soymelet before you add any sauteed vegetables.
2. In a bowl, combine the dry ingredients (bread flour, psyllium powder, soy protein, and lecithin granules).
3. Stir in the squash bits (to give it the yellow color and texture of an egg) and squash water.
4. Heat coconut oil on a hot iron skillet. Drop the batter onto a hot iron skillet; fry on both sides until gets lightly browned on both sides. It will be the consistency of an egg, not bread.
5. Spoon onto rice paper. Once rice paper is flexible, wrap it around the mixture to hold it together like an omelet.
It is low in carbohydrates, high in protein, and soft like an egg, with more vitamin E and other nutrients.
Source of recipe: I wrote this recipe, to substitute eggs.