Vegan Breakfast Omelette
This easy vegan omelette is packed with vegetables and the perfect start to your day or day off. Fluffy JUST Egg is lightly fried and filled with sauteed mushrooms, spinach, tomatoes, and vegan cheese then gently folded and flipped to a stunning stuffed breakfast, brunch, or “brinner” option everyone is sure to love!
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I’ve tried omelettes in the past, and honestly, I’ve never really liked them. But I’ve always loved making omelettes! I know, weird. Hear me out.
There is something I enjoy about their versatility and especially the challenge of making, and flipping, the perfect omelette. And Britt loves omelettes, so I was so happy to be able to still make them for her when we decided to go vegan.
Back when I was cooking in restaurants, I made a lot of Sunday brunch omelettes. And now I make a lot of omelettes for B almost any day of the week. And I know she enjoys this savory breakfast because she makes audible noises of approval with lots of thumbs up whenever she eats one.
The first trick to learn is 1) don’t try to overload them and 2) don’t constantly mess with it and keep trying to check the underside. It’s not as easy as it sounds. Making a good omelette is an exercise in patience and restraint. Two things that thankfully aren’t required when eating this delicious and easy breakfast.
Why You’ll Love This Vegan Omelette
- It has that omelet taste and texture of “real eggs” just like you remember it
- It’s easy to make your favorite omelette vegan with the simple switch from chicken eggs to a bottle of JUST Egg
- The recipe is easy to customize with your favorite veggies or whatever happens to be in the fridge
- Our version is a great source of protein equivalent to traditional eggs
Vegan Folded Omelette Ingredients
You’ll need just 6 simple ingredients (plus a sprinkle of salt and pepper!) to make this easy vegan omelette recipe!
- Liquid JUST Egg – This vegan egg replacement is the perfect substitute for chicken eggs.
- Mushrooms – cleaned and sliced
- Spinach – stemmed
- Shredded vegan cheese – We usually use Daiya, Violife, or Vevan brand.
- Tomato – Don’t use anything too mealy or watery. You want a nice firm tomato.
- Olive oil – optional
The Best Egg Substitute for Omelette
We love to use the plant-based egg substitute from JUST Egg for the best vegan omelettes. It also puts a great vegan spin on vegan breakfast casseroles, quiches, and eggless French toast!
Seriously, this liquid eggs substitute is perfect for omelettes. It’s pourable, easily measurable, and reacts and cooks just like eggs.
Substitution Options for this Vegan + Vegetarian Omelette Recipe
If you have a hard time finding or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember: substituting any of the ingredients may lead to a difference in the final product that is not always a pleasant one. Let us know in the comments if you try any subs and how they work out for you!
For the JUST Egg: We haven’t tried using any other egg replacer for this recipe yet. I only know of one other liquid egg replacement similar to the JUST Egg product available at grocery stores, and that’s called Simply Eggless. Check your local grocery store for availability of either product.
For the veggies: Feel free to make your omelette to your personal preference with your favorite vegetables. Sauteed red onion and sundried tomatoes or diced bell peppers with a little crumbled vegan feta could be nice. Play around with your favorite flavor combinations.
For the vegan shredded cheese: You can use vegan cheese slices if that’s what you have on hand. You can also grate or crumble vegan block cheese. And if you don’t like cheese, simply leave it out.
For the olive oil: You can sub other oils or omit for an oil-free option.
How to Make Vegan Omelette (without chickpea flour)
It’s fairly simple to make your own vegan omelette with egg replacer!
Step 1: Saute the veggies
Heat oil in a 10-inch saute pan over medium high heat and add the sliced mushrooms to the hot pan. Saute for 3-4 minutes until the mushrooms get a nice sear and begin to crisp.
Then, add the spinach and cook for another 2 minutes, until spinach is wilted through. Set aside on a plate and wipe the pan clean.
Step 2: Cook the JUST Egg
Next, you’ll turn heat to medium-low, return the non-stick pan to the stove, and add the half cup of JUST Egg.
Cook the vegan eggs for 3 minutes, pulling the thin layers from the side back into the omelette, so you keep a nice circular shape to your omelette and for easy folding.
Step 3: Add the plant-based omelet fillings
Then, sprinkle your cheese over the whole omelette. To half the omelette, add the spinach, mushrooms, and tomatoes.
Finally, sprinkle to taste with a little bit of salt and black pepper.
Step 4: Fold and flip the plant-based omelette
Cook for another 2 minutes and carefully fold the half without the vegetables over the half with the vegetables, so it pulls like a blanket over the filling, covering it completely.
How to Serve This Fluffy Vegan Omelette
Serve this vegan mushroom omelette immediately after cooking either all on its own or with your favorite brunch-friendly sides like breakfast potatoes and vegan meats! See below for some great options.
What to Serve with Omelette
- Easy roasted potatoes or vegan hashbrown casserole
- Vegan scrapple, rice paper bacon, or seitan ham
- Surprisingly, or maybe not, a side salad goes really well with an omelette. I recommend a salad with vegan Caesar or Italian dressing.
How to Store Vegan Omelette (JUST Egg)
This recipe makes 1 omelette. If you have leftovers, you can store them in an airtight container in the fridge for 2-3 days.
Can you freeze JUST egg omelette? We haven’t tried it yet. But the good news is we have frozen our JUST Egg quiche and breakfast casserole with great results. I would suggest letting it cool completely and placing it in an airtight container or freezer bag. Use the frozen omelettes within 2 months.
How to Reheat an Omelette
You can reheat your refrigerated leftover omelette in a frying pan over medium heat until it’s warmed through. Or you can pop it in the microwave for 1.5-2 minutes on high heat.
To reheat from frozen: Defrost in the microwave at 50% power for about 4 minutes. Then blast it again at 100% power for another 1-2 minutes.
Eggless Omelette FAQs
We’ve answered some of the more common questions about vegan omelettes here. If you have any others, please feel free to ask in the comment section below and I’ll do my best to answer you.
Our vegan omelette uses JUST Egg liquid egg replacement as the main ingredient. It also contains mushrooms, spinach, tomatoes, and vegan cheese.
We have found JUST Egg products to be the perfect egg replacement for making great omelettes.
Indeed they do! Vegan omelettes not only exist but are super easy to make thanks to JUST Egg.
More Vegan Egg Recipes
Whether you enjoy eating them or just making them for your loved ones, I hope this JUST Egg omelette recipe brings you as much joy as it has us. I believe it’s everything you’ve been missing and looking for in an eggless omelette.
And though I may not eat the omelette myself, I get such satisfaction from the look on B’s face when she takes a bite and seeing how much she enjoys it.
I’d love to hear what you think when you’ve tried it. Leave a comment and rating in the section below the recipe card. We are so grateful for it, and it helps more people like yourself find our vegan recipes.
Until next time, friend!
Vegan Omelette Recipe
Ingredients
Instructions
- Saute: Heat oil in a 10-inch saute pan over medium high heat and add the sliced mushrooms to the hot pan. Saute for 3-4 minutes. Until the mushrooms get a nice sear and begin to crisp. Add the spinach and cook for another 2 minutes, until spinach is wilted through. Set aside on a plate and wipe the pan clean.
- Add the fillings: Then, sprinkle your cheese over the whole omelette. To half the omelette, add the spinach, mushrooms, and tomatoes. Finally, sprinkle to taste with a little salt and pepper.
- Fold and flip: Cook for another 2 minutes and carefully fold the half without the vegetables over the half with the vegetables, so it pulls like a blanket over the filling, covering it completely.
Notes
Tips:
- Don’t try to overload the vegan omelette with fillings.
- When cooking the omelette, don’t constantly mess with it and keep trying to check the underside. Patience will reward you here.
Storage Instructions:
This recipe makes 1 omelette. If you have leftovers, you can store them in an airtight container in the fridge for 2-3 days. You can reheat your refrigerated leftover omelette in a frying pan over medium heat until it’s warmed through. Or you can pop it in the microwave for 1.5-2 minutes on high heat.Serving Ideas:
- Potatoes are a must. We like: Easy roasted potatoes or vegan hashbrown casserole
- Serve next to your favorite vegan breakfast meats like: Vegan scrapple, rice paper bacon, or seitan ham
- Surprisingly, or maybe not, a side salad goes really well with an omelette. I recommend a salad with vegan Caesar or Italian dressing.
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