Vegan Omelette
This cheesy, hearty breakfast classic is even better veganized.
Ingredients
- 16 Oz Just Egg
- 1 Stalk Leek or any aromatic
- 8 Oz Kale
- 2 Slices Vegan cheese
- 3 tablespoon Vegan butter
Instructions
- Sauté kale and leeks in vegan butter and olive oil. Feel free to use any aromatics and vegetables you have, maybe onion, garlic, and spinach. Season as you go. I used Delicou vegan bacon seasoning for this one.
- Pour in 1 16oz bottle of just egg as the veggies soften. Top with violife vegan cheese and turn heat to low until Omelette is fully cooked. Feel free to tilt the pan to evenly distribute the egg.
- You will know that it is fully cooked when there is no more liquid present. Serve and enjoy.
Video
Notes
It is best to use a wide non stick pan to avoid vegan egg from sticking to the pan.
Tilting the pan all around distributes the vegan egg evenly all across the pan.
Enjoy your favorite French classic, veganized!