Loaded Southwest Vegan Omelet
A tasty tex-mex fusion between my hearty Rainbow Vegetable Fajitas and Plant-based Omelet featuring Vegan Egg Batter. This nutritious breakfast is 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.
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.
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.
**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-stick or cast iron skillet.