I should say that this meal to “break the fast” is fit for a King & Queen! The flavor of this vegan omelet is worthy of royalty! Its simple preparation and versatility ensure this healthy and delicious dish will be a regular feature on your breakfast plate!
Not a fan of kale? Don’t be fooled by the kale ingredient – this omelet is hardly overpowered by any “good for you greens” taste and it’s my belief that you may not even know it is there! BUT if you truly loathe kale and don’t want to trust me on this, that is OK – simply substitute spinach for the kale (or any other veggie for that matter like broccoli or asparagus!)
I’ll share the foundation recipe with you and encourage you to tweak it to your tastes – or to whatever you have in the refrigerator!
Let’s get started…
First, here are the ingredients you will need:
- 1 – 2 TBSP olive oil (if you do not like to use oils, then you can use water or veggie broth to ensure your ingredients don’t stick to the pan!)
- ¼ cup chopped onion (yellow, white, or red) – more or less, according to your own preference!
- ¼ cup chopped pepper (green, red, yellow, or any color)
- 1 cup frozen mushrooms (you can use fresh mushrooms, but frozen are a simple alternative!)
- 1 cup chopped spinach or kale (remove the big stems from the kale)
- ¼ – ½ cup of your favorite bean, drained (I like chickpeas here, but any red or white bean would do!)
- Garlic granules (generous sprinkle – about an 1/8 – ¼ tsp) – you could sub 1 – 2 cloves of fresh garlic here!
- Sea salt & black pepper to taste
- ½ cup Just Egg liquid vegan egg
- 2 – 4 TBSP Notcho Nocheez (any flavor – Classic, Hot or Tangy) – this is optional but adds a GREAT cheesy flavor!
- 2 Beyond Meat sausage patties (Classic flavor) – OPTIONAL (this is a serving suggestion to serve with the omelet OR you can chop the cooked patties and add to the omelet!)
First (if you will be serving the omelet with the vegan sausage patties or mixing them in the omelet), cook the Beyond Meat Sausage patties according to package directions (total cook time about 6 minutes) and then remove from the skillet and set aside. (Note: you can incorporate the cooking time of the sausage patties during the omelet creation, but just be sure to not overcook these patties!)
Next, using the same non-stick medium to large skillet, heat the olive oil over medium-high heat for a few minutes. (Note: If there is oil left in the pan that was generated by cooking the vegan sausage patties, you can decrease the amount of olive oil you add.)
Add the onions, peppers, mushrooms, & greens (or other veggie!). Let cook about 3 minutes and stir a couple of times.
Add the garlic granules, sea salt & pepper and stir everything well. You can also wait to add the salt & pepper when you are ready to enjoy this dish!
Stir this occasionally and let it cook for another 3 – 5 minutes. If the skillet starts to dry, add a tablespoon of water (or veggie broth) to prevent things from sticking to the pan.
When the onions/mushrooms are browned and the greens are wilted and soft, you can add the beans. Stir the mixture. The beans don’t need to be “cooked” but rather just heated and incorporated into the dish.
Add the Notcho Nocheez (if adding – and I hope you do because it adds a superb flavor!). NOTE – if you are adding Notcho Nocheez, you won’t need to add extra salt!
Stir everything together and then push the mixture to one side of the pan to make room for the Just Egg.
Pour the Just Egg liquid into the pan where you made the empty space. Let it cook for about 1 – 2 minutes, and then carefully flip it so the other side can cook.
Carefully add the veggie mixture over top of the cooked side of the flat “egg”. Let cook another 1 minute and then fold the omelet over (so the veggies are inside!)
Serve in bowls with a side of Notcho Nocheez, unsweetened ketchup, Siracha sauce, or Bragg’s liquid aminos (or tamari) – or whatever side-sauce you wish!
This recipe will make 1 – 3 servings. Leftovers can be kept in the refrigerator for about 3 days in an air-tight container.
Some variations to this versatile meal include:
- Add a TBSP of chopped jalapeno (or other hot pepper) with the sweet pepper.
- Add an 1/8 tsp. crushed red pepper flakes.
- Use whatever vegetable you may have in the fridge if you wish to add more veggies: broccoli, zucchini, squash, cauliflower, asparagus, or Brussels sprouts are good additions!
- Instead of the kale or spinach, try Swiss Chard, Rainbow Chard or Bok choy.
- Make a “fiesta-flare” omelet by using the onions, peppers, greens and Hot Notcho Nocheez. Serve with your favorite salsa!
I hope you enjoy this quick meal! Please send us your comments and pictures of your creations!
Thanks for veggin out with The Happy Vegan!