Easy Vegan Omelette

This vegan omelette is so delicious you won't even know it doesn't use eggs! Packed with flavor using veggies and your favorite dairy free cheese.

2 servings

½ cupvegan egg, either chickpea flour recipe or store bought vegan egg

½ cupveggies of choice, I used mushrooms, onions, cherry tomatoes, peppers, and spinach.

¼ cupdairy free cheese of choice

¼ cupprotein of choice, I used my vegan bacon (optional)

¼ teaspoonsea salt, may not need if egg choice has plenty of flavor

⅕ teaspoonpepper, may not need if egg choice has plenty of flavor

Sliced green onions, optional for garnish

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In a small omelet pan (6 or 8 inches), saute veggies with drizzle of oil, or broth, and salt and pepper if using. I add the greens last. Add the protein here if it needs to be cooked. Set aside. A trick I use is to add the cheese here. Dairy free cheese tends to take longer to melt so if you warm it with the cooked veggies it will melt better.
Using the same pan, pour the vegan egg in (put oil in first if using) and cook over medium low heat.
Allow it to firm up a bit then flip carefully. See note for a trick I use.
Once you see them firm up, add the cooked veggies, cheese and protein to one half of the egg.
Cook until you see the cheese melting and you look under the egg and see it brown.
Slide onto a plate and fold the empty side over to serve!