Vegan Omelette Recipe

Overhead photo of a just egg omelette on a round white plate sprinkled with sliced chives

Terrence Roche

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!

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Vegan Egg Recipes

Cuisine Savory Breakfast Foods

Servings omelette

Calories 384 kcal

Ingredients

1/2 cup JUST Egg
1 cup sliced mushrooms
1 cup spinach
1/3 cup shredded vegan cheese
1/4 cup diced tomato or 6 grape tomatoes cut in half
1/2 tsp olive oil
Salt
Black pepper

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.
Cook the JUST Egg: Turn heat to medium-low, return the pan to the stove, and add the Just Egg. Cook Just Egg 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.
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.

Nutrition

Serving: 1omeletteCalories: 384kcalCarbohydrates: 28gProtein: 29gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 14gSodium: 1041mgFiber: 9gSugar: 15g

Keyword easy vegan omelette, fluffy vegan omelette, just egg omelette, vegan mushroom omelette, vegan omelette, vegan omelette just egg, vegan omelette recipe, vegan omelette with egg replacer, vegan omelette without chickpea flour, vegetarian omelette recipe

Tried this recipe?Let us know how it was!