Just Egg Omelette

A vegan omelette made from the Just Egg brand faux eggs.

Course Breakfast

Cuisine American

Keyword just egg omelette

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 301kcal

Wash and slice any veggies that you want to use inside the omelette. (You need about 1/2 cup of veggies for each omelette.) Sauté them over medium heat in a little olive oil and a sprinkle of salt until cooked, and then set them aside. (If using spinach, add it at the end, just to allow it to wilt.)
Add 1/3 cup of Just egg, 1 tablespoon of chickpea flour, 1/8 teaspoon of garlic powder, and 1/8 teaspoon of baking powder to a pourable measuring cup and stir with a whisk or a fork until you have a smooth batter.
Heat your frying pan over medium heat until warm. Add enough light olive oil to coat the bottom of the pan and pour the mixture into a large circle. Cover the pan with a lid and cook for 1 minute.
Add 1/4 cup of vegan cheese and 1/2 cup of sautéed veggies to 1/2 of the omelette and cover again for an additional 1-2 minutes until the omelette is solid and no longer appears wet and shiny.
Fold the side with no veggies over the side with veggies, then remove from the pan and serve.

Use a non-stick frying pan or a well-seasoned iron skillet with a generous amount of oil. Just Egg is very sticky even with a well-oiled pan.
Be sure to cover the omelette while it's cooking so it cooks through without having to flip it. I place the sautéed veggies inside and fold the omelette over to avoid breaking it by flipping it too many times.
This makes 1 omelette. Use the slider above to automatically convert the amounts to make more than one.