This Just Egg omelette is every bit as impressive as the real thing – fluffy, filling, satisfying, loaded with protein, ready in under 15 minutes, and endlessly versatile!
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An Endlessly Versatile Vegan Just Egg Omelette
Just Egg might very well be my favorite vegan ‘replacement’ product of the year. This egg replacement wonderfully mimics chicken eggs to make yummy (and super impressive) vegan versions of vegan French toast, Just Egg quiche, Just Egg frittata, and now a simple vegan Just Egg omelette.
Honestly, it’s hard to believe this Just Egg omelette ISN’T made with regular eggs - especially when filled with all your favorite fillings and seasonings. Plus, the method is almost identical: Mix the ‘egg’ mixture, pour it into a pan, cook until set, then add your favorite fillings/toppings, and enjoy!
Plus, just like a regular omelette, this Just Egg omelet recipe is a great way to use up leftovers in your crisper drawer or whatever you have to hand. It’s a truly endlessly versatile meal option - keep reading for heaps of inspiration!
The Ingredients and Substitutes
- Just Egg: This vegan egg alternative emulates the taste and texture of an egg for a delicious vegan omelette. You can buy it in many major grocery stores, Whole Foods and other health stores, and online from their website.
- Vegan cheese: Use vegan mozzarella, cheddar, or your favorite melty vegan cheese to add heaps of flavor and yumminess.
- Tomatoes: I used a handful of cherry tomatoes, which taste great year-round. It’s possible to use them raw or roasted/grilled.
- Basil: Fresh basil adds fresh, aromatic flavor and complements the vegan cheese and tomato well in this simple vegan omelette recipe.
- Seasonings: Enhance the flavor of this vegan omelette with simple pantry seasonings.
- Garlic powder
- Sea salt & black pepper
- Oil: Use any neutral cooking oil to cook the vegan egg omelette. i.e., olive oil, avocado oil, etc. Vegan butter or cooking spray would also work.
Add a pinch of black salt to the Just Egg mixture for an even stronger ‘egg’ flavor. You can also experiment with the seasonings in several ways, including onion powder, smoked paprika, cayenne pepper, Italian seasoning, etc.
Vegan Omelette Filling and Topping Ideas
There are dozens of ways to adapt this Just Egg omelet recipe with whatever you have to hand, including:
- Vegetables: You can use what you want – just make sure to sauté the veg if they aren’t pre-cooked.
- Onion (white, yellow, red, or shallots)
- Bell pepper (any color)
- Zucchini (or summer squash)
- Mushrooms (cremini, baby Bella, white, brown, etc.)
- Spinach (regular or baby spinach)
- Leek
- Eggplant
- Sweetcorn
- Asparagus
- Broccoli
- Potatoes: Like home fries, thin potato slices, sweet potato, etc.
- Jalapenos: Or another finely diced chili for heat.
- Other add-ins: Olives, sun-dried tomatoes, pickled ingredients, etc.
- Sauce to dip/drizzle: Hot sauce, ketchup, pesto, vegan mayo, salsa, etc.
- Avocado: Sliced or diced as a topping for heart-healthy fats
- Protein: Vegan bacon/sausage/ham to top or as a filling.
- Fresh herbs: E.g., flat-leaf parsley, basil, chives, green onion, etc.
- Arugula: To top the vegan omelette when serving.
- Other vegan cheese: Like vegan feta cheese, vegan goat cheese, blue vegan cheese, etc.
How to Make A Vegan Omelette with Just Egg
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
- 1) First, heat the oil in a 6 to 8-inch non-stick skillet over medium-low heat.
2)Meanwhile, in a small bowl, combine the Just Egg and seasonings and whisk.
3) Then, carefully pour the vegan omelette mixture into the skillet, tilting it to spread it across the base of the pan.
4) Leave it to cook, untouched, until the edges solidify/set and the top no longer looks wet. Then, gently run a spatula around the edges of the omelette to loosen it.
5) Add the vegan cheese, chopped tomatoes, and basil to one-half of the omelette. Then, gently slice a spatula under the other side of the omelette and fold it up and over the toppings, pressing down so it holds its shape.
Alternatively, you can flip the omelette entirely and then top the surface with your ‘fillings’/toppings of choice.
6) Cover with a lid or baking sheet and cook, undisturbed, for just 1-2 minutes, until the vegan cheese melts, then serve warm.
Pro Recipe Tips
- Shake the Just Egg: Before you use it, shake the bottle well.
- Experiment with flavors: This is a great ‘base’ recipe for playing around with all your favorite seasonings and fillings.
- Use a non-stick pan: Even with oil/vegan butter, Just Egg can stick a little, so I recommend using a good non-stick pan (or a well-seasoned cast-iron pan). Make sure the pan isn’t too big, either, or it will become too thin and stick.
- Be patient: Just Egg takes longer to cook than regular egg, so be patient and make sure to not try to fold it too early or increase the heat (otherwise, you risk sticking/burning).
- For a fluffier omelette: Add flour and a leavening agent to the vegan egg mixture. I recommend 2 teaspoon flour + ⅛ teaspoon baking powder per ½ cup of Just Egg. A gluten-free all-purpose blend should work fine, too.
- For the eggiest flavor: Add a small pinch of kala namak (black salt) to the Just Egg mixture.
FAQs
Just Egg is a plant-based, vegan egg replacement made from mung bean protein isolate. It is designed to mimic the look, taste, and texture of traditional chicken eggs while soy, dairy, and gluten-free with zero animal products.
Even better, it contains just a fraction of the fat, no cholesterol, and yet still boasts similar amounts of protein.
Yes, just make sure to only do this with pre-sauteed ingredients, removing any excess liquid first. Once you’ve added it to the pan, add a lid immediately. When the underside browns, either flip the omelette OR pop it under a broiler to finish the top.
I don’t recommend making an omelette with Just Egg without a base of oil in the pan. Otherwise, it’s almost certainly going to stick.
What to Serve with Omelette?
Enjoy a simple Just Egg omelet /omelette for breakfast, brunch, or as a light lunch alone or with:
- Bread (bagels, sourdough toast, a dinner roll, vegan focaccia, etc.)
- Potatoes (breakfast potatoes or hash, home fries, sweet potato wedges, etc.)
- Salad (especially light, leafy green ones - a vegan Greek salad, Mediterranean white bean salad, etc.)
- Side salads (e.g., vegan coleslaw, potato salad, etc.)
- Steamed/roasted veggies (broccoli, instant pot green beans, air fryer asparagus, vegan elote)
- Sauteed spinach (or kale/ other greens)
You can also enjoy it as a brunch spread with vegan banana chocolate chip muffins, vegan pumpkin pancakes, fresh fruit, vegan yogurt, granola, dragon fruit smoothie bowl, etc. You can also use leftover omelette to serve in a vegan tea sandwich, hummus wrap, butternut squash burrito, vegan chorizo tacos, or chop it up into a vegan cobb salad.
Storage Instructions
Store: Once cooked, I prefer to enjoy the Just Egg omelet immediately. However, technically, any leftovers can be left to cool and stored in an airtight container in the refrigerator for 2-3 days.
Freeze: While the company doesn’t recommend freezing Just Egg, I’ve done it plenty of times with no issues. Simply pop it in a Ziplock/Stasher or wrap it in plastic wrap for 2-3 months. Allow it to thaw in the refrigerator overnight before enjoying it chilled or reheated.
Reheat: Either in a microwave or in a skillet until warm.
More Vegan Breakfast Recipes
If you tried this vegan Just Egg omelette recipe (as written or with substitutes), I’d love to know what you thought. I’d also really appreciate a recipe card rating!
Vegan Just Egg Omelette
Ingredients
- 1 teaspoon of high heat oil
- ½ cup of Just Egg
- Pinch salt and pepper
- 1 teaspoon of garlic powder
- 2 to 3 tablespoons of vegan mozzarella or cheddar
- 4 cherry tomatoes, halved
- 3 tablespoons of fresh basil, chopped
Instructions
- In a nonstick skillet over medium low heat, add the oil.
- In a small bowl, add the Just Egg, salt, pepper, and garlic powder. Whisk until combined.
- Carefully add the Just Egg to the hot skillet and let it cook undisturbed until the edges begin to solidify. Once the top no longer looks liquidy, add the vegan mozzarella, tomatoes, and basil to one half of the omelet. Gently insert the spatula under the side of the omelet that does not have the toppings. Fold it on top of the toppings, cover with a lid or a baking sheet, and allow it to cook undisturbed for 1 minute.
- Serve hot.
Notes
- Shake the Just Egg: Before you use it, shake the bottle well.
- Experiment with flavors: This is a great ‘base’ recipe for playing around with all your favorite seasonings and fillings.
- Use a non-stick pan: Even with oil/vegan butter, Just Egg can stick a little, so I recommend using a good non-stick pan (or a well-seasoned cast-iron pan). Make sure the pan isn’t too big, either, or it will become too thin and stick.
- Be patient: Just Egg takes longer to cook than regular egg, so be patient and make sure to not try to fold it too early or increase the heat (otherwise, you risk sticking/burning).
Andrea says
The perfect breakfast!
Nicole NK says
The garlic powder and basil gave the perfect amount of flavor to this vegan omelette. Will be making again.
DK says
First time hearing about Just Egg - but it really is like the real thing! Followed the recipe and it turned out to be an awesome omelette!
Andrea says
Just Egg is the best! So glad you enjoyed it!
Nora says
Perfect for breakfast! Loved it!
Helen at the Lazy Gastronome says
This is one of the best vegan omelets. I use chino provolone and I didn’t miss any of the animal product.