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Ingredients
- 1 bottle (12 fl oz / 355 ml) Just Egg
- 1 tbsp olive oil or vegan butter
- Salt and freshly ground black pepper, to taste
- Optional Fillings
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- ½ cup cherry tomatoes, halved
- 2 green onions, sliced
- ½ cup vegan shredded cheddar or mozzarella
- ¼ cup fresh herbs
- ½ avocado, sliced
- To Serve
- Toasted sourdough
- Roasted breakfast potatoes
- Fresh fruit
- Avocado
- Hot sauce
- Microgreens
Linked Recipes
Preparation
Step 1
If using vegetables, sauté the mushrooms for 4–5 minutes, add the tomatoes for 1 minute, then stir in the spinach until wilted. Set aside.
Step 2
Wipe out the skillet if needed and add the remaining oil or vegan butter. Heat over medium-low.
Step 3
Shake the Just Egg well, then pour half the bottle into the skillet for one omelet.
Step 4
Cook without stirring for 3–5 minutes, until the edges are set and the center is mostly cooked.
Step 5
Sprinkle vegan cheese over one half, then add the cooked vegetables and herbs.
Step 6
Fold the omelet in half and cook for another 1–2 minutes.
Step 7
Slide onto a plate and season with salt and pepper.
Step 8
Serve immediately with your preferred breakfast sides.
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