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    Home » Entrées

    JUST Egg Omelette

    December 31, 2021 By Melissa Huggins / 11 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    A vegan spin on a classic, this JUST Egg Omelette is fluffy, veggie-loaded, and just as good as the original! Plus, it requires minimal prep and takes less than 10 minutes on the stove.

    Overhead view of a JUST Egg omelette on a white plate with spinach and tomatoes on the side.

    When it comes to savory meals for breakfast…this JUST Egg Omelette is one of my top 10 favorites! It's easy to make and truly reminiscent of a traditional egg omelette.

    This is an all-in-one meal so you don't need to serve it with anything, but if you want to go all out, you can add a side of Roasted Breakfast Potatoes, fresh greens, or Vegan Bacon.

    It's easy to make and infinitely customizable so you'll never get bored. Also, you don't have to reserve this recipe for breakfast, it also doubles as a quick and simple dinner.

    Table of Contents

    • What is JUST Egg made of and how does it taste?
    • Ingredients, Notes, and Substitutions
    • How to make a JUST Egg Omelette
    • Success Tips
    • Omelette Filling Ideas
    • Topping Ideas
    • More Breakfast Recipes
    • JUST Egg Omelette

    What is JUST Egg made of and how does it taste?

    It’s made entirely from plants and the main ingredient is the ever-so-amazing mung bean. It’s a delicious legume that has been around for 4,000 years and enjoyed all over the world. Plus, it’s packed with protein.

    The flavor is on point! It’s savory, and it’s not overly seasoned. This makes it easy to add to a variety of recipes. It’s light, cooks up fluffy, and has a similar taste and texture to eggs! It’s downright delicious and perfect for this JUST Egg Omelette recipe!

    Ingredients, Notes, and Substitutions

    ️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

    All of the ingredients to make the omelet on a stone table top.
    • JUST Egg - many stores carry this now and you will find it in the refrigerated section near the eggs or in the vegetarian section of your grocery store.
    • All-purpose flour - a gluten-free 1.1 all-purpose will work too.
    • Baking powder - helps fluff up the omelette a bit more. I highly recommend it.
    • Shallot - you can also use diced red or yellow onion (about 2 tablespoons).
    • Garlic - fresh is best but jarred will work too.
    • Mushrooms - I like crimini or white mushrooms but any variety will work.
    • Spinach - arugula or kale will work well too.
    • Shredded vegan cheese - I like Daiya, Follow Your Heart or Chao shreds but any variety that melts will work. You can also use my homemade Vegan Nacho Sauce.

    How to make a JUST Egg Omelette

    Two process photos of cooking the filling in a pan.
    • Heat oil in a pan over medium heat and add shallots and garlic. Sauté until softened and fragrant. Add mushrooms and sauté until softened.
    • Now add the spinach and cook until just wilted. About 1 minute. Lightly sprinkle with salt and pepper. Transfer mixture to a plate/bowl and wipe out the pan.
    Four process photos of whisking mixture then cooking it in a pan.
    • In a small bowl, whisk together the JUST Egg, flour, and baking powder until combined. Set aside.
    • Place the pan back on the stove and heat up the 2 teaspoons of oil on medium-low heat, then swirl to spread it out. Pour in the JUST Egg and tilt the pan to spread it across the bottom into an even circle. Once the edges begin to solidify, gently run your spatula around the edges.
    • When the top has fully cooked, gently and quickly flip the omelette. Place ½ of the shredded cheese on one side of the omelette, then the spinach and mushroom mixture, and then the remaining cheese.
    • When the bottom has cooked, fold over the omelette to close and remove from heat.

    Success Tips

    • Shake the bottle of JUST Egg well before use.
    • If you're making multiple omelettes, you can increase the filling amount and cook it all together in a separate large pan. You will still need to make each omelette separately, but you'll have the filling ready to go for each one.
    • If the cooking surface of your pan is too large, the liquid will spread out too far. Try to use a pan with an 8-9" cooking surface. You can use a smaller one if you want a thicker omelette, but it will take a little longer to cook.
    • I recommend using a non-stick pan or a well-seasoned cast iron pan to prevent sticking.
    • It's best to use a thin, sturdy and wide silicone spatula to make flipping easy. You can also use an omelette turner if you feel more confident.
    • If your pan gets too hot, just lower the heat or remove the pan from heat for 10-20 seconds to prevent burning.

    Omelette Filling Ideas

    It's easy to customize your JUST Egg Omelette. Here are some tasty suggestions:

    • Veggies - bell pepper, jalapeño, poblano pepper, asparagus, broccoli.
    • Vegan Meat Alternative - sausage, tempeh bacon, ham.
    • More Protein - beans or lentils.
    • Jarred Options - olives, artichokes, sun-dried tomatoes.

    Topping Ideas

    • Fresh-cut herbs - parsley, green onion, chives, basil, or cilantro.
    • Add some heat - sriracha, salsa, sliced jalapeños, crushed red pepper flakes.
    • For extra freshness, add guacamole, tomatoes, avocado slices or lightly sautéed spinach on the top or side.
    • A dollop of vegan sour cream is nice, too!
    Fully cooked and assembled JUST Egg omelette with tomatoes and spinach on the side.

    More Breakfast Recipes

    • Savory Pancakes
    • Vegan Quiche
    • Vegan Breakfast Sandwich
    • Vegan Crepes
    • White Bean Avocado Toast

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

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    5 from 10 votes

    JUST Egg Omelette

    A vegan spin on a classic, this JUST Egg Omelette is fluffy, veggie-loaded, and just as good as the original! Plus, it requires minimal prep and takes less than 10 minutes on the stove.
    Prep Time10 mins
    Cook Time7 mins
    Total Time17 mins
    Course: Breakfast
    Cuisine: American
    Servings: 1
    Calories: 292kcal
    Author: Melissa Huggins

    Ingredients

    Filling

    • 1 tablespoon avocado oil or preferred oil
    • 1 small shallot , thinly sliced
    • 1 clove garlic , minced
    • 5 ounces mushrooms , sliced (about 5 medium)
    • 1 cup spinach , tight-packed
    • ¼ cup vegan cheese shreds
    • Salt & Pepper , to taste

    Omelette

    • 2 teaspoons avocado oil or preferred oil
    • ½ cup JUST Egg
    • 1 tablespoon all-purpose flour
    • ⅛ teaspoon baking powder

    Recommended Equipment

    • 8-Inch Non-Stick Skillet
    • Wide Rubber Spatula
    • Small Bowl
    • Whisk or Fork
    Prevent your screen from going dark

    Instructions

    • Heat 1 tablespoon of oil in a small non-stick pan over medium heat. Add shallots and garlic, then sauté for 30-60 seconds until softened and fragrant.
    • Add mushrooms then sauté until softened and slightly golden. About 2-3 minutes.
    • Now add the spinach and sauté until just wilted. About 1 minute. Lightly sprinkle with salt and pepper. Transfer mixture to a plate/bowl and wipe out the pan.
    • In a small bowl, whisk together the JUST Egg, flour, and baking powder until combined. Set aside.
    • Place the pan back on the stove and heat up the 2 teaspoons of oil on medium-low heat, then swirl to spread it out. Pour in the JUST Egg and tilt the pan to spread it across the bottom into an even circle.
    • Once the edges begin to solidify, gently run your spatula around the edges to keep them from sticking. Do this a few more times as the omelette cooks and starts to fluff up a bit. Once the bottom starts to solidify, you can slip the spatula underneath the omelette to gauge if it's almost ready to flip. If the top is still soft and looks like it might break, give it another minute to cook. You can turn the heat up slightly if it's not cooking or lower if it seems to be browning too fast underneath. The whole process should take about 2-3 minutes.
    • When the top has fully cooked, gently and quickly flip the omelette. Place ½ of the shredded cheese on one side of the omelette, then the spinach and mushroom mixture, and then the remaining cheese. If the bottom has cooked, gently fold over the omelette to close. Remove from heat and serve.

    Notes

    1. Topping Ideas: chives, green onion, parsley, basil, cilantro, sriracha, salsa, guacamole, avocado slices, jalapeños, vegan sour cream. tomatoes.
    2. Alternative Filling Ideas: bell pepper, jalapeño, broccoli, vegan sausage, asparagus, vegan bacon, vegan ham, arugula. 
    3. Shake the bottle of JUST Egg well before use.
    4. If you're making multiple omelettes, you can increase the filling amount and cook it all together in a separate large pan. You will still need to make each omelette separately, but you'll have the filling ready to go for each one. 
    5. If the cooking surface of your pan is too large, the liquid will spread out too far. Try to use a pan with an 8-9" cooking surface. 
    6. I recommend using a non-stick pan or a well-seasoned cast iron pan to prevent sticking. 
    7. It's best to use a thin, sturdy and wide silicone spatula to make flipping easy. 
    8. If your pan gets too hot, just lower the heat or remove the pan from heat for 10-20 seconds to prevent burning.

    Nutrition

    Serving: 1g | Calories: 292kcal | Carbohydrates: 18g | Protein: 17g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 356mg | Potassium: 772mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2814IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg
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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Kelley

      August 15, 2022 at 9:50 am

      5 stars
      Loved the recipe. I added a little bit of Nutritional Yeast Flakes to give the JUST Egg a little more flavor. Thank you for the recipe.

      Reply
      • Melissa Huggins

        August 20, 2022 at 2:00 pm

        You are welcome, Kelly. I am glad you liked it! the Nutritional yeast flakes are a lovely addition. 🙂

        Reply
    2. Emily

      September 27, 2021 at 11:41 pm

      5 stars
      This vegan JUST Egg Omelette was so delicious! I made two omelettes on a two-burner pancake griddle on the stove top, and it worked out perfectly! Thank you for the recipe!

      Reply
      • Support @ Vegan Huggs

        September 30, 2021 at 7:21 pm

        Hi Emily! We are so happy to hear that you loved the omelette! Thanks so much for trying it out 🙂

        Reply
      • Support @ Vegan Huggs

        September 30, 2021 at 7:31 pm

        Hi Emily! We are so happy to hear that you loved the recipe 🙂 Thanks for trying it out!

        Reply
    3. Christine Welsh

      September 25, 2021 at 11:15 am

      5 stars
      This was excellent. Delicious and something we have missed since 2012 and being vegan. The flour and baking powder addition worked. Thank you!

      Reply
      • Melissa Huggins

        September 25, 2021 at 11:48 am

        Hi Christine, I'm so glad you loved the recipe. I used to love egg omelets too and it's nice to have a similar vegan version now. Thanks for sharing your feedback. 🙂

        Reply
    4. Jess

      September 19, 2021 at 5:35 pm

      5 stars
      Absolutely delicious! Made without spinach. Did mushrooms and vegan (spicy Beyond sausage). Thank you so much for this recipe! It was our date night night in dinner!
      - Jess and Steve

      Reply
      • Melissa Huggins

        September 20, 2021 at 10:36 am

        Hi Jess, what a perfect date night dinner! It sounds perfect with the Beyond sausage. Thanks for trying the recipe and sharing your feedback. 🙂

        Reply
    5. Karen Moyer

      September 18, 2021 at 5:17 am

      5 stars
      I just made this recipe and it turned out perfectly!! I simplified the filling with just the spinach & mushrooms. The omelet came out exactly as described!1
      Thank you for a wonderful recipe that I will use often!!

      Reply
      • Melissa Huggins

        September 18, 2021 at 9:46 am

        Hi Karen, You're most welcome! I'm so happy you liked it and thanks so much for sharing your feedback 🙂

        Reply

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