A hearty plant-based omelet featuring my Vegan Egg Batter stuffed full of plant-based cheese, sautéed carrots, onion, mushroom, peppers, zucchini, and greens – and topped with fresh tomato, avocado, and cilantro.
Yes, this is true!! This is a bonafide plant-based and vegan omelet. Not only is this possible, it is absolutely delicious!! It’s been a few years since I’ve eaten an egg. Hard to believe that I used to eat eggs almost daily. It was one of my go-to “healthy” breakfast options. It’s hard to acknowledge that I used to believe that eggs were good for me. Now that I know what I know, I’m glad there are so many wondrous plant-based options available today.
This Garden Veggie Vegan Omelet captures a few tasty plant-based options that combine into a fantastic breakfast entree.
- Plant-based Egg
- Plant-based Cheese
- Vegetable Medley
- Fruit Medley
- Herbs and Green Onion
Let’s start with the first component, Plant-based Egg. Plant-based Egg? Stay with me. I promise this is real.
I can use flaxseeds, chia seeds, bananas, applesauce, and aquafaba to substitute for eggs when baking foods. But until Just egg came out almost two years ago, I had only used tofu to make a tofu “scramble” for my Incredible Breakfast Bowl or chickpea flour for quiches and omelets. And while I love chickpeas (garbanzo beans), it didn’t really work for me.
While you can use Just Egg with incredible results, not everyone has access to it. And sometimes, when it is available, it has a hefty price tag at $7-8 for a 12 ounce bottle. In my Vegan Egg Batter post, I explain that I created my Vegan Egg Batter after moving to an area that does not sell Just Egg. While this initially made me sad, the silver lining is that I now have a Vegan Egg Batter that makes a pretty good vegan omelet.
Please keep in mind that my Vegan Egg Batter is a plant-based egg batter and may be suitable in a lot of things like my Good Luck Vegan Quiche, breakfast casseroles, and this Garden Veggie Vegan Omelet. But it doesn’t always perform like Just egg or chicken eggs. It is not suitable for scrambled eggs. Not yet anyway. Perhaps one day. Until then, this makes a mean omelet that I am extremely happy to share with you.
The next important ingredient in this Garden Veggie Vegan Omelet is plant-based cheese. While you can use any cheese your heart desires, I recommend trying my Vegan Cheddar Cheese. It is comprised of heart-healthy plants and doesn’t contain any oil. I like shredding it on to the almost cooked egg batter before adding the veggies. It starts to soften when it’s hot and melts better when it comes in contact with other hot ingredients.
And third, we have lots and lots of veggies!!
So I like to use an array of vegetables. And one of my favorite things to do is trying new and fun ways to eat them. Making a veggie omelet isn’t necessarily new; but being able to make a vegan veggie omelet is kind of radical. At least for me.
So, now that I have the Vegan Egg Batter or Just egg, I choose to make this Garden Veggie Vegan Omelet whenever I’m in the mood for a nice omelet. This one is filled to the brim with an array of sautéed vegetables, including sautéed carrot, onion, bell peppers, mushroom, zucchini or yellow squash, and baby spinach or greens. Feel free to omit anything you dislike or don’t have available.
What this really means is that you can use any vegetable your heart desires in this omelet, including chopped broccoli, asparagus, eggplant, parsnips, potatoes, and more. The idea is to eat the rainbow for optimum health and flavor. So I’m not going to tell you what you can or can’t add to your omelet. What I will say is that it’s important to cook your vegetables to your desired level of doneness since they’re not going to cook inside the omelet.
The other important note is that you really need a good nonstick skillet. Set the heat to a lower heat setting because you don’t want the Vegan Egg Batter to brown too quickly but it still needs to cook. Mine is normally right between 2 and 3 on the knob. I use my smallest skillet (8 1/2 inch) which has a 6 inch flat surface area. Allow the skillet to heat up slowly for about five minutes.
As a standard rule, one egg is equivalent to about ¼ cup, which is about the amount used to cover the surface of the heated skillet. Allow the batter to cook until the surface looks slightly dry. Then sprinkle some shredded cheese and sautéed vegetables on half of the cooked batter. Carefully peel the edge up and over half of the cooked batter until the edges meet. It should look like a semi-circle. Then carefully remove your omelet to a serving plate.
And finally, the fun part! Fruit!! Yeah, yeah, I know it sounds funny. But seriously, avocado and tomato are indeed fruit. So we’re going to top our Garden Veggie Vegan Omelet with red and green fruit – albeit, chopped tomatoes and avocado. I like to garnish my omelet with a bit of sliced green onion and chopped cilantro, though you can use parsley, basil, or any other herb you choose.
My husband loves pouring hot sauce on his omelets and breakfast bowls. I don’t get it, but feel free to do you. If you like hot sauce on your omelet, who am I to judge? I just ask that you take one bite of this delicious Garden Veggie Vegan Omelet before dousing it with hot sauce. And tell me what you think. I think it’s incredibly flavorful and satisfying.
I hope you enjoy this Garden Veggie Vegan Omelet as much as I do.
I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 1 small carrot, shredded or diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced or chopped
- 1 zucchini or yellow squash, chopped
- 2-3 cloves (1 Tbsp) garlic, minced
- 2 cups baby spinach or mixed greens
- ½ tsp avocado oil* (optional, see note)
- 1-2 cups Vegan Egg Batter
- dash of kala namak (optional)
- ½ cup vegan cheddar cheese, shredded
- 1-2 tomatoes, diced
- 1 avocado, sliced or chopped
- 1 green onion, sliced (optional)
- ¼ cup cilantro, parsley, or basil, chopped (optional)
Instructions
- Sauté carrots, onions, bell peppers, mushrooms, and zucchini over medium-low heat for 8-10 minutes. If the veggies start sticking, stir in a little water, vegetable broth, or oil.
- Add in the minced garlic; sauté 1-2 minutes.Stir in the baby spinach or greens and sauté 1 additional minute, until wilted. Set aside.
- Heat a small nonstick or seasoned cast iron skillet on a lower heat setting for 5 minutes. I use the #2 setting (of 10) – two notches above the “low” setting. You may need to use #3 setting. The batter needs to cook slowly and evenly for the best results. My 8.5 inch skillet has a 6” diameter surface area. If your skillet is larger, you’ll need a little more batter.
- Lightly spray or spread a small amount of avocado oil in the pan, if needed.
- Pour a thin even layer of vegan egg batter in the heated skillet (about ¼ – ⅓ cup). Swirl the pan slightly to ensure it’s an even layer.
- Cook on low heat until the surface edges are cooked and the surface of the batter appears somewhat dry, about 3-4 minutes.
- Spoon some of the cooked vegetable medley and 1-2 Tbsp shredded cheese on half of the vegan egg batter.
- Carefully peel up one edge of the cooked batter and fold it in half up over the vegetables and cheese to form an omelet. Cook another minute.
- Remove the omelet from the skillet with a large spatula and place on a plate.
- Garnish with fresh avocado, tomato, green onion, and cilantro/parsley, as desired.
Notes
* If you have a truly non-stick skillet, you may not need any oil. My skillet is awesome, but a quick spray of avocado oil truly helps with the release of this omelet.
You can use any vegetable in this omelet. I recommend starting with bell pepper, onion, carrot, mushroom, baby spinach or mixed greens, and tomato. Though you can add anything you have on hand, including broccoli, asparagus, eggplant, parsnips, potatoes, and more. The idea is to eat the rainbow for optimum health and flavor.
Garden Veggie Vegan Omelet
Equipment
- stove
Ingredients
- 1 small carrot shredded or diced
- 1 onion chopped
- 1 bell pepper chopped
- 1 cup mushrooms sliced or chopped
- 1 zucchini or yellow squash chopped
- 2-3 cloves 1 Tbsp garlic, minced
- 2 cups baby spinach or mixed greens
- ½ tsp avocado oil* optional, see note
- 1-2 cups Vegan Egg Batter
- dash of kala namak optional
- ½ cup vegan cheddar cheese shredded
- 1-2 tomatoes diced
- 1 avocado diced
- 1 green onion sliced (optional)
- ¼ cup cilantro or parsley chopped (optional)
Instructions
- Sauté carrots, onions, bell peppers, mushrooms, and zucchini over medium-low heat for 8-10 minutes. If the veggies start sticking, stir in a little water, vegetable broth, or oil. Add in the minced garlic; sauté 1-2 minutes. Stir in the baby spinach or greens and sauté 1 additional minute, until wilted. Set aside.
- Heat a small nonstick or seasoned cast iron skillet on a lower heat setting for 5 minutes. I use the #2 setting (of 10) – two notches above the “low” setting. You may need to use #3 setting. The batter needs to cook slowly and evenly for the best results. My 8.5 inch skillet has a 6” diameter surface area. If your skillet is larger, you’ll need a little more batter.
- Lightly spray or spread a small amount of avocado oil in the pan, if needed.
- Pour a thin even layer of vegan egg batter in the heated skillet (about ¼ – 1/3 cup). Swirl the pan slightly to ensure it’s an even layer.
- Cook on low heat until the surface edges are cooked and the surface of the batter appears somewhat dry, about 3-4 minutes.
- Spoon one quarter of the cooked vegetable medley and 1-2 Tbsp shredded cheese on half of the vegan egg batter.
- Carefully peel up one edge of the cooked batter and fold it in half up over the vegetables and cheese to form an omelet. Cook another minute.
- Remove the omelet from the skillet and place on a plate, garnishing with fresh avocado, tomato, green onion, and cilantro/parsley, as desired.