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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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 1
Calories 292kcal

Equipment

  • 8-Inch Non-Stick Skillet
  • Wide Rubber Spatula
  • Small Bowl
  • Whisk or Fork

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
  • teaspoon baking powder

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