The quintessential breakfast. It’s time to perfect the art of the omelette.
- 1 teaspoon oil or butter, divided
- ½ cup JUST Egg
- ¼ cup veggies, diced small (like onion, bell peppers, and mushrooms)
- 1 small handful baby spinach
- Salt & pepper
- Garnishes (like black salt, cheese, or green onions)
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Heat a nonstick skilletskillet
Warm a small (6- to 8-inch) nonstick skillet over medium-high heat. Once warm, add ½ teaspoon of the oil (or butter).
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Sauté the veggiesveggies
Add the chopped veggies of your choice to the warm pan. Season with a pinch of salt and pepper. Cook until slightly golden, 2 to 4 minutes, stirring only occasionally. Remove from the pan. Set aside while you cook the omelette.
You may also pour the cooked veggies directly onto the liquid JUST Egg and cook them together instead of doing a folded omelette.
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Add the JUST EggEgg
Once you’ve removed the veggies from the pan, lower the heat to medium-low and add the second ½ teaspoon of oil. Tilt the pan to distribute the oil around the pan as evenly as possible. Pour in the JUST Egg and swirl gently once or twice to distribute. Then, let the omelet cook low and slow, don’t rush it. When the edges solidify, run a spatula gently around the edges of the omelet to keep them loose and thick.
Note: To make a thicker, fluffier omelette, whisk 2 teaspoons of flour and ⅛ teaspoon of baking powder into the ½ cup of JUST Egg before pouring into the pan.
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Flip the omeletteomelette
When the top surface has solidified (again, don’t rush it, this may take a while), use a spatula to quickly and carefully flip the omelette. If the omelette cracks at all, just push the edges together and it will reseal. Sprinkle the top with the sautéed veggies along with a handful of fresh baby spinach. Let the second side cook for several more minutes. Use a spatula to check the bottom. Loosen the omelette from the sides of the pan and fold over the fillings.
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Garnish and serveserve
Carefully transfer the omelette onto a plate and garnish as desired. Serve immediately.
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