Vegan Just Egg Omelette

5 from 36 votes

This Just Egg omelette is every bit as impressive as the real thing – fluffy, filling, satisfying, loaded with protein, ready in under 15 minutes, and endlessly versatile!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings:

Calories: 299kcal

Author: Toni

Equipment

Ingredients

1 teaspoon of high heat oil
½ cup of Just Egg
Pinch salt and pepper
1 teaspoon of garlic powder
2 to 3 tablespoons of vegan mozzarella or cheddar
4 cherry tomatoes, halved
3 tablespoons of fresh basil, chopped

Instructions

In a nonstick skillet over medium low heat, add the oil.
In a small bowl, add the Just Egg, salt, pepper, and garlic powder. Whisk until combined.
Carefully add the Just Egg to the hot skillet and let it cook undisturbed until the edges begin to solidify. Once the top no longer looks liquidy, add the vegan mozzarella, tomatoes, and basil to one half of the omelet. Gently insert the spatula under the side of the omelet that does not have the toppings. Fold it on top of the toppings, cover with a lid or a baking sheet, and allow it to cook undisturbed for 1 minute.
Serve hot.

Notes

Shake the Just Egg: Before you use it, shake the bottle well.

Experiment with flavors: This is a great ‘base’ recipe for playing around with all your favorite seasonings and fillings.

Use a non-stick pan: Even with oil/vegan butter, Just Egg can stick a little, so I recommend using a good non-stick pan (or a well-seasoned cast-iron pan). Make sure the pan isn’t too big, either, or it will become too thin and stick.

Be patient: Just Egg takes longer to cook than regular egg, so be patient and make sure to not try to fold it too early or increase the heat (otherwise, you risk sticking/burning).

Nutrition

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