About the Recipe
Golden, fluflly, and rich in flavor, this plant-based "omelet" delivers everything you love about a classic egg-without the chicken. Made from simple, wholesome ingredients, it cooks beautifully, slices clean, and melts into breakfast dishes probably just like the real thing. This recipe proves that perfection can be plant-powered.
Ingredients
Egg from Plants Carton
1/2 cup veggies of choice - I used mixed bell pepper, mushrooms, and spinach
1 tbsp butter
1/2 tsp Italian seasoning
Salt and black pepper to taste
1 tbsp kukdo(sambhal)
Preparation
On medium to low heat, heat up a nonstick pan. To that add in butter and let it melt
Add in chopped veggies of your choice, I used mixed bell peppers, spinach, and mushrooms
Then add in salt, black pepper, Italian seasoning, kukdo(sambhal), and give the veggies a good toss. Cook the veggies till they are just slightly tender
Pour in the Egg from Plants liquid over the veggies till you get a nice even thick layer. Turn the heat down to low, and place a lid over it. Let this cook for 3-4 minutes. You will notice bubbles and that's okay. You want all the moisture to be gone and the liquid to be completely cooked through
Open the lid and poke small gentle holes in the omeletteThis will help cook any excess liquid that hasn't cooked through. Let the omelette cook for another minute without the lid
Once the omelet looks ready to be flipped, scrape off the sides, put a large plate the size of the pan or bigger and flip the entire pan onto the plate. Then slide the omelette back into the pan and let is cook for an additional 2-3 minutes.
Once the flip side is cooked through, fold the omelet and half before serving
Serve the omelet with some toast and a hot cup of coffee, say a little prayer, and enjoy this delish protein and fiber packed breakfast
p.s - yes before re-branding or previously known as Just Egg it contains Onion and Garlic, but after re-branding to Egg from Plants, it no longer contains onion or garlic.