Description
Make this vegan omelette without chickpea flour for the closest egg-like omelette you will ever have. This recipe is great for a vegan brunch or breakfast for anyday of the week!
Ingredients
Units
Scale
- 2/3 Just Egg Container
- 1 cup of mushrooms
- 1/2 cup cherry tomatoes
- 1/2 zucchini
- 1/2 onion
- 1/2 cup of vegetable broth
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper or chili powder (optional)
- 1 vegan sausage link (optional)
- Salt and pepper to taste
- Avocado, arugula, fresh herbs for garnish
Instructions
- Dice the vegetables. Turn the skillet over medium heat and add a splash of vegetable broth.
- Once hot, add the onion, vegan sausage and cook for 2-3 minutes. Add sprinkles of vegetable broth to deglaze and keep from drying out as needed.
- Now add mushrooms, zucchini, 1/2 teaspoon garlic powder, salt, pepper, and chili powder. Cook for another 5 minutes or until the vegetables are cooked to your liking.
- Add the cherry tomatoes 1 minute before turning off the stove. Set aside.
- Turn a new skillet on to medium heat. Once hot, add a little oil.
- In a bowl, mix Just Egg, 1/2 teaspoon garlic powder, 2 tablespoons vegetable broth, salt, and pepper.
- Pour half of the egg mixture into the skillet and spread evenly. Cover the pan and cook for about 5 minutes over medium-low heat.
- Remove the lid and check to see if it is cooked through. If so, take a plate and place it upside down on the pan and transfer it to prevent breakage.
- Add the vegetables on top of the egg and fold in. Add toppings/garnishes and enjoy!
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 2 omelettes