Spinach and Mushroom Omelet (w/ JUST Eggs)

Spinach and Mushroom Omelet (w/ JUST Eggs)

vegan ~ gluten-free ~ dairy-free

Makes: 2 to 4 Omelets (Omelettes)
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

I absolutely LOVE making breakfast/brunch. Sunday brunch was a regular tradition for us. We still have a big Sunday breakfast/brunch sometimes, but since the kids have been away, it is not as often now. I’ve made so many omelets over the years (even pre-vegan) and I find that making the filling separately is so much more flavorful. Is it just me or are there not that many vegan breakfast restaurants out there yet? I really hope you try this recipe.
Enjoy!

Ingredients:
1-2 (12oz Bottle) JUST Egg product
1 Yellow Onion, chopped
1 Tbsp Garlic, minced
8oz Mushrooms, sliced/chopped roughly
5oz Baby Spinach
1/2 Tsp Crushed Red Pepper Flakes
Salt/Pepper to taste
Oil/Vegan Butter for cooking
Vegan Cheese for topping/filling, optional (I used Field Roast Shredded Chao)

Directions:
-In a large pan, heat oil for veggies over medium-high heat. I used about two tablespoons of oil.
-Sauté onions for about two minutes, they will become translucent. To this mixture, add the mushrooms and sauté for another one to two minutes.
-Next, add the crushed red pepper flakes and spinach. Add salt/pepper to taste and sauté, stirring the mixture for another minute to cook down the spinach.  
You can remove the mixture from the pan and set aside, if you do not want to use a separate pan.
-In a large pan, heat oil/butter over medium-high heat. Shake up the bottle of JUST Egg prior to pouring. I use half the bottle per omelet, pour into the pan in a circular motion.
-Turn heat down to low or medium-low heat and cook the JUST Egg for about 10 minutes total. About halfway through scrap down the sides periodically to ensure the omelet is not sticking.
-Once cooked, flip the omelet over (optional) and add filling to the center. I also add the cheese during this step if you are using cheese.
-Fold the sides up towards the center. If you are using cheese, you can top with additional cheese. Then, cook for another minute or two to melt the cheese.
-Enjoy!

Additional: I note that the recipe makes two to four omelets, since the filling can be divided into two omelets or four depending on your preference.  

Spinach and Mushroom Omelet (w/ JUST Eggs)

Recipe by Jessica Williams/ Vegan RescueCourse: Breakfast, Gluten-freeCuisine: American, VeganDifficulty: Easy

Servings

2 to 4

servings

Total time (Includes Prep Time)

25

minutes

Ingredients

• 1-2 (12oz Bottle) JUST Egg product

• 1 Yellow Onion, chopped

• 1 Tbsp Garlic, minced

• 8 oz Mushrooms, sliced/chopped roughly

• 5 oz Fresh Baby Spinach

• 1/2 Tsp Crushed Red Pepper Flakes

• Salt/Pepper to taste

• Oil/Vegan Butter for cooking

• Optional: Vegan Cheese for topping/filling (Pictured with Field Roast Shredded Chao)

Directions

• In a large pan, heat oil for veggies over medium-high heat. I used about two tablespoons of oil.
• Sauté onions for about two minutes, they will become translucent. To this mixture, add the mushrooms and sauté for another one to two minutes.
• Next, add the crushed red pepper flakes and spinach. Add salt/pepper to taste and sauté, stirring the mixture for another minute to cook down the spinach. Note: You can remove the mixture from the pan and set aside. If you do not want to use a separate pan.
• In a large pan, heat oil/butter over medium-high heat. Shake up the bottle of JUST Egg prior to pouring. I use half the bottle per omelet, pour into the pan in a circular motion.
• Turn heat down to low or medium-low heat and cook the JUST Egg for about 10 minutes total. About halfway through scrap down the sides periodically to ensure the omelet is not sticking.
• Once cooked, flip the omelet over (optional) and add filling to the center. I also add the cheese during this step if you are using cheese.
• Fold the sides up towards the center. If you are using cheese, you can top with additional cheese. Then, cook for another minute or two to melt the cheese.
• Enjoy!

Notes

• Additional: I note that the recipe makes two to four omelets. This is because the filling can be divided into two omelets or four depending on your preference.

Need more ideas to add for Brunch – try these:

Danish Pastries – Cream Cheese, Apricot, Raspberry!

Buckwheat Buttermilk Pancakes (GF/Vegan)

Quesitos ~ Vegan (Puerto Rican Cream Cheese Pastry)

3-Ingredient Strawberry Puff Pastries