Nutrition
Calories: 473kcal | Carbohydrates: 18.4g | Protein: 31.1g | Fat: 29.1g | Fiber: 4.9g
Who says vegans can't have omelets? This one is easy to make and packed with protein!
Servings
Ingredients
"Egg" Mixture
- 3/4 cup Just Egg (liquid)
- 1 tbsp soy flour (or other flour of your choice)
- 2 tbsp Nutritional Yeast
- 1/4 tsp baking powder
- 1/8 tsp Black Salt
Other Ingredients
- 1/2 cup broccoli chopped
- 1/4 cup red onion finely diced
- 1 cup baby spinach
- 1/4 cup vegan shredded cheese (I used Violife Mexican blend)
Instructions
- In a medium-heat skillet, cook broccoli and red onion for 5 – 10 minutes. Add in spinach at the end and cook for another 2 minutes or so until the spinach has wilted. Set cooked veggies to the side
- In a small bowl, whisk "Egg" mixture ingredients listed above together.
- Spray skillet with minimal amount of oil to prevent sticking (if you don't have a good non-stick pan).
- Heat the skillet to medium-low and put in "egg" mixture. Allow to cook for about 5 minutes until bottom is browned and top is cooked enough that you can flip it without making a big mess
- Flip omelet, and fill with cooked veggies and cheese. Allow to cook for another 3-ish minutes on this side and then fold in half. If you really want the cheese to melt, cover pan with a lid or aluminum foil.
Equipment
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Notes
Soy-free Option:
- Use regular flour instead of soy flour.
Did you make this recipe?Mention @proteindeficient.vegan
I really like Just Egg, but it doesn’t really work well straight out of the package for omelets, or vegan pancakes? I keep seeing people calling vegan omelets pancakes. I don’t understand 🙁 Anyways, with a few additional ingredients, Just Egg liquid can create a really delicious High Protein Vegan Omelet! It’s also super versatile, because you can add whatever veggies, meat substitutes, favorite vegan cheeses, etc. that you want for different flavor profiles! In my opinion, if your vegan significant other is mad at you or you just really want to make them smile, this is the breakfast to make them! You could also eat it for brunch, dinner or lunch because breakfast foods aren’t just for breakfast!
Ingredients
“Egg” Mixture
- Just Egg (liquid) – this is pretty much the must-have ingredient for this recipe, so hopefully you can find it! I’ve seen it at most of the grocery stores near me. It’s refrigerated and now comes in a little yellow carton! If you don’t want to go through this extra effort, the Just Egg liquid makes a mean scrambled “egg” all on its own! I’ve also heard that a lot of people use it as an egg replacement in baking; I haven’t tried this yet personally.
- Soy Flour – I like soy flour just because of the extra protein, but really any flour will work fine for this!
- Nutritional Yeast – this adds texture, flavor and protein to the dish. You can find Nutritional Yeast, Nooch, at most grocery stores. It’s shelf-stable, has an awesome amount of protein on a calorie basis and adds an incredible cheesy flavor to anything you add it to. My favorite Nooch brands are Bragg’s, Bob’s Red Mill and Frontier!
- Baking Powder – you also really need this ingredient; it helps with making the Just Egg fluffy and creating an “omelet” instead of scrambled “eggs”.
- Black Salt (or Kala Namak) – guys! This stuff is a game changer for making things taste like eggs! It adds this sulfur-y smell/taste that will trick you into thinking you’re eating an egg. I haven’t seen this at my grocery store yet, but did find it online. We don’t use much in this recipe, so it will last you a very long time!
Other Ingredients
- Broccoli, Red Onion, Baby Spinach – these are just the vegetables that I personally like in an “omelet”. Feel free to add/modify the veggies you want to add. I use broccoli and baby spinach a lot in my cooking because they are both very high in protein and amazing for many other reasons too! Just note that if you use something different, your calories and macros may change slightly.
- Vegan Shredded Cheese – Violife Mexican Blend shreds is my absolute favorite shredded cheese, and I have tried many brands and flavors. If you have a different favorite, feel free to use something else! Also, if you don’t want cheese, you can omit this; there’s already a bit of a cheesy flavor in our “egg” mixture because of the magic of nooch!
Instructions
- Firstly, choose the veggies you’re going to add, clean and cut them!
- In a medium-heat skillet (preferably non-stick or spray with a bit of oil), cook the veggies. In this case, broccoli and red onion for 5-10 minutes.
- I like to add the spinach in at the end once the other veggies are mostly done cooking since it cooks so fast. Add the spinach to the pan and cook for another 2 minutes or so until the spinach has wilted. Set the cooked veggies to the side for now.
- In a small bowl, whisk together the “egg” mixture – Just Egg, flour, nutritional yeast, black salt,and baking powder. Make sure this is well mixed and that there are no clumps of flour or nooch.
- If the same skillet (either a non-stick skillet or one sprayed with minimal oil) add in the “egg” mixture. I like to cook this on medium-low heat so that it doesn’t burn before it is cooked through.
- Cook for about 5 minutes until the bottom has browned and the top is cooked enough that you are able to flip the “omelet” without making a massive mess.
- Once you can, flip the “omelet”, fill it with the cooked veggies and vegan cheese. Allow it to cook for another 3 minutes or so on this side and then flip it in half.
- If you are having trouble getting the vegan cheese to melt, I recommend covering the pan with aluminum foil. This traps in the moisture that’s being cooked off of the omelet and helps melt the cheese and get it nice and gooey.
Silly Little Haiku
Vegan “Egg” Pancake
Om-e-let you finish, but
It is an omelet
Author
Protein Deficient Vegan
