A tasty tex-mex fusion between my hearty Rainbow Vegetable Fajitas and Plant-based Omelet featuring Vegan Egg Batter. Packed full of plant-healthy protein and fiber with sautéed onions, peppers, mushrooms, zucchini, corn, and beans. All topped with a cheezy sauce and cilantro; and served with salsa and guacamole.
Breakfast encompasses a wide variety of foods – from pancakes, cinnamon rolls, muffins, french toast, and waffles -> to porridge, oatmeal, and cereal -> to rice, beans, breakfast bowls, -> to bacon, eggs, and sausage. And since I have enjoyed eating many of these foods, (or used to for that latter bit), I sometimes crave an omelet. After all, it’s a nicely-presented package combining eggs with tasty fillings and toppings – all in one breakfast dish.
But what do you do when you no longer eat eggs???
Well, you have a couple of different options – simply use Just Egg or my Vegan Egg Batter. I’m actually pretty pleased with both. Though my Vegan Egg Batter may not scramble yet (I will figure it out eventually!!), my Vegan Egg Batter does make a pretty mean vegan omelet. And if you like Mexican cuisine, this is the breakfast of champions created especially for you!!
Not only is this Loaded Southwest Vegan Omelet absolutely delicious and fully satisfying, it’s pretty nutritious, too. Let’s summarize the five primary components, shall we?
- Vegan Egg Batter
- Vegetable Fajita Medley
- Black Beans and Sweet Corn
- Mighty Cheez Sauce
- Side Kicks (aka Salsa and Guacamole)
Let’s start with the first component – my Vegan Egg Batter – this smooth and versatile vegan egg substitute is used to create delicious vegan french toast, breakfast casseroles, omelets, quiche, and frittatas. It’s showcased in my Good Luck Quiche and Garden Veggie Vegan Omelet and is made by blending soaked mung beans with a little plant milk and seasonings. Just keep in mind that it doesn’t scramble like Just Egg – not yet anyway. But it really does make an incredible vegan omelet, which is why you’re here after all.
The second component in this Loaded Southwest Vegan Omelet is the Vegetable Fajita Medley. I like to use an array of vegetables; but essentially, it’s a fajita vegetable blend including sautéed onions, peppers, mushrooms, zucchini, and seasonings. Realistically, you can use any vegetable your heart desires. If you don’t like mushrooms, simply don’t add mushrooms. I promise not to tell anyone. Just know that they’re really good for you.
If you prefer using chopped broccoli, asparagus, and carrots, the more the merrier! The idea is to eat the rainbow for optimum health and flavor. Just be sure to cook your vegetables to your desired level of doneness before you add them to your omelet. This is important since the vegetables will not actually cook once inside the omelet.
I like sautéing the vegetables then adding in some bold tex-mex flavors, which include ground cumin, chili powder, dried oregano, ground chipotle pepper, salt, and ground black pepper. It’s important to adjust these seasonings to your taste preference. If you’re like me and prefer not to use salt, simply omit it. If you like it spicy, add in some more chipotle or cayenne.
Oh! And if, by chance, you made Rainbow Vegetable Fajitas, and have some leftover seasoned fajita vegetables, this is the perfect way to use them!! Not only does it make for a really easy and fast breakfast, it allows you to enjoy two delicious and nutritious meals with minimal effort. Same goes for prepping the veggies and/or vegan egg batter one or two days in advance. Perfect for weekend meal prep. That way, you can enjoy some tasty fajitas one evening for dinner and the next morning, you can enjoy a tasty Loaded Southwest Vegan Omelet.
Once the vegetables are sautéed, I sometimes add the beans and corn in with the vegetables; while other times, I just sprinkle them on top of the veggies in the omelet. Do whatever works best for you. I find that chopped veggies mixed in with the beans and corn create an easier omelet – to prepare and to eat.
Speaking of beans, I really like using black beans in this omelet; but feel free to use whatever beans you have on hand. Pinto beans and black beans are both fantastic options for this Loaded Southwest Vegan Omelet. I like to soak dry beans overnight and then cook them in my pressure cooker for simple, easy, and inexpensive beans. These, too, can be made in advance during weekend meal prep to ensure they are ready to use in this omelet. And as for the corn, fresh or frozen are preferred, but drained canned corn works, too.
So, now that we have the first few components, it’s important to use a good nonstick skillet to make these scrumptious omelets. Set the heat to a lower heat setting because you don’t want the Vegan Egg Batter to brown too quickly; and yet it still needs to cook properly. My stove setting is normally right between 2 and 3 on the knob. If your stove is cooler, you may need to set it on a higher setting. Also, I use my smallest skillet (8 1/2 inch) which has a 6 inch flat surface area and allow the skillet to heat up slowly for about five minutes.
As a standard rule, one “egg” is equivalent to about 1/4 cup, which is about the amount used to cover the surface of the heated skillet. Allow the Vegan Egg Batter to cook until the surface looks dry. Then sprinkle the sautéed vegetables, beans, and corn 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 transfer your omelet to a serving plate.
And finally, the fun part! The toppings and side kicks!!! I love spooning a dollop of warm Mighty Cheez Sauce on this and garnishing with a bit of chopped cilantro. And it just wouldn’t be a Loaded Southwest Vegan Omelet without a side of Salsa Fresca and fresh guacamole on the side. Essentially, you can serve this breakfast creation with your favorite fajita accompaniments. Yum!!
I hope you enjoy this Loaded Southwest Vegan Omelet as much as I do.
I 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 cup chopped onion
- 1 cup chopped bell pepper
- ½ cup mushrooms, sliced or chopped
- ½ cup zucchini or yellow squash, chopped
- 2-3 cloves (1 Tbsp) garlic, minced
- 1 cup cooked black beans*
- ½ cup fresh or frozen sweet corn
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp oregano
- ¼ tsp chipotle pepper
- ½ tsp avocado oil** (optional)
- 1-2 cups Vegan Egg Batter***
- dash of kala namak (black salt) (optional)
- 1 cup Mighty Cheez Sauce (or shredded vegan cheese)
- ½ cup salsa
- ½ cup guacamole or diced avocado
- ¼ cup cilantro or parsley, chopped (optional)
Instructions
- Sauté 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 corn, beans, cumin, chili powder, oregano, chipotle pepper, salt, and black pepper. Adjust seasonings to taste. 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. Sprinkle a little kala namak (black salt), if you prefer the sulfuric or eggy aroma and taste.
- Spoon one quarter of the fajita vegetable-bean-corn medley on half of the vegan egg batter.
- Carefully peel up one edge of the cooked batter, lifting it up and folding it in half up over the vegetables and beans to form an omelet. Cook for another 30-60 seconds.
- Remove the omelet from the skillet and place on a plate. Top with the Mighty Cheez Sauce and garnish with guacamole, salsa, corn, green onion, and cilantro, as desired.
Notes
* I like using black beans in this Loaded Southwest Vegan Omelet, though pinto beans are fantastic, too. Feel free to substitute any bean you have on hand.
** 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.
***As a standard rule, an egg is equivalent to about ¼ cup. So, if you’d like to make two scrambled eggs worth, pour ½ cup Vegan Egg Batter and scramble in a hot non-stich or cast iron skillet. If you pour a little too much egg batter into your stick, no problem. Simply flip it over to cook the other side (like a pancake). This ensures the omelet is fully cooked and not gummy.
You can use any vegetable in this omelet. I think it’s ideal with bell pepper, onion, mushroom, and zucchini. Though you can add anything you have on hand, including broccoli, carrots, greens, asparagus, eggplant, parsnips, potatoes, and more. The idea is to eat the rainbow for optimum health and flavor.
Loaded Southwest Vegan Omelet
Equipment
- stove
Ingredients
- 1 cup chopped onion
- 1 cup chopped bell pepper
- ½ cup mushrooms sliced or chopped
- ½ cup zucchini or yellow squash chopped
- 2-3 cloves 1 Tbsp garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp dried oregano
- ¼ tsp ground chipotle pepper
- salt and pepper to taste (optional)
- 1 cup cooked black beans
- ½ cup corn
- ½ tsp avocado oil or spray* optional, see note
- 1-2 cups Vegan Egg Batter**
- dash of kala namak optional
- 1 cup Mighty Cheez Sauce or shredded vegan cheese
- ½ cup salsa
- ½ cup guacamole or diced avocado
- 1 green onion sliced (optional)
- ¼ cup cilantro or parsley chopped (optional)
Instructions
- Sauté 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 beans, corn, cumin, chili powder, oregano, chipotle pepper, salt, and black pepper. Adjust seasonings to taste. 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 beans 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 beans to form an omelet. Cook 30-60 seconds more.
- Remove the omelet from the skillet and place on a plate, spoon some Mighty Cheez Sauce on top and garnish with green onion and cilantro, as desired. Serve with guacamole and salsa.