Garden Veggie Vegan Omelet
A hearty plant-based omelet featuring my Vegan Egg Batter stuffed full of cheese, sautéed carrots, onion, mushroom, peppers, zucchini, and greens - and topped with fresh tomato, avocado, and cilantro.
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.
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.