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Savory Mushroom and Spinach Vegan Egg Omelette Recipe

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3.9 from 84 reviews

A delicious and healthy vegan egg omelette filled with sautéed mushrooms, garlic, shallots, spinach, and vegan cheese shreds. This recipe provides a perfect plant-based alternative to traditional omelettes using JUST Egg and simple pantry ingredients, ideal for a nutritious breakfast or brunch.

  • Total Time: 22 minutes
  • Yield: 1 serving

Ingredients

Filling

  • 1 tablespoon avocado oil or preferred oil
  • 1 small shallot, thinly sliced
  • 1 clove garlic, minced
  • 5 ounces mushrooms, sliced (about 5 medium)
  • 1 cup spinach, tight-packed
  • ¼ cup vegan cheese shreds
  • Salt & Pepper, to taste

Omelette

  • 2 teaspoons avocado oil or preferred oil
  • ½ cup JUST Egg
  • 1 tablespoon all-purpose flour
  • ⅛ teaspoon baking powder

Instructions

  1. Prepare the Filling: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the thinly sliced shallot and minced garlic, sautéing until fragrant and translucent, about 2 minutes. Add the sliced mushrooms and cook until browned and softened, approximately 5 minutes. Stir in the tight-packed spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste, then remove the filling from the skillet and set aside.
  2. Make the Omelette Batter: In a bowl, whisk together ½ cup of JUST Egg, 1 tablespoon all-purpose flour, and ⅛ teaspoon baking powder until smooth. This mixture mimics a traditional omelette base with plant-based ingredients.
  3. Cook the Omelette: Heat 2 teaspoons of avocado oil in a clean non-stick skillet over medium heat. Pour the JUST Egg batter evenly into the skillet to form a round omelette shape. Allow it to cook undisturbed for about 2-3 minutes or until the edges begin to set and the bottom turns golden.
  4. Add the Filling: Carefully spoon the prepared vegetable and cheese filling over one half of the omelette. Allow it to cook for an additional 1-2 minutes, letting the cheese melt slightly and the omelette cook completely through.
  5. Fold and Finish: Using a spatula, gently fold the omelette in half, covering the filling. Cook for another 30 seconds to 1 minute to ensure everything is heated through. Remove from heat and serve immediately.

Notes

  • You can substitute avocado oil with olive oil or any preferred cooking oil.
  • Use vegan cheese shreds according to your taste preference; nutritional yeast can be added for extra cheesiness.
  • Ensure the skillet is preheated properly to prevent sticking.
  • This omelette is best served fresh for optimal texture and flavor.
  • Feel free to add other vegetables like bell peppers or tomatoes to the filling.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://allyumcooks.com/savory-mushroom-and-spinach-vegan-egg-omelette-recipe/