If you're looking for a quick and easy breakfast, this JUST Egg Omelette is the answer you've been looking for! For the best vegan omelette recipe, loaded with veggies, try this incredible JUST Egg omelette recipe.
When I first tried to make a JUST Egg omelette, it was an epic failure. Since then, however, I've learned a few tricks. And, I was pleasantly surprised by how perfect my JUST egg omelette recipe turned out. My husband, who is my biggest critic said it is the best vegan omelette or real omelette he's ever had. Considering he was once an egg fan, I'll take that as a compliment.
I've never enjoyed eggs, even as a child, before transitioning to a plant-based lifestyle. However, getting my family on board took a little coaxing and a lot of creativity.
As I said before, when I first tried JUST egg, I found its texture runny and not very egg-like. But with a few adjustments, I transformed the JUST Egg product to make the best vegan omelette.
What is JUST Egg?
JUST Egg is made from water, mung bean protein isolate, canola oil, gums, and seasonings and is designed to look, cook, and taste, just like eggs.
Eat Just was founded in 2011 by Josh Tetrick and Josh Balk who created a vegan egg substitute with the philosophy of improving the environment, promoting healthy eating, and saving chicken.
They claim, "the best eggs don't come from chicken; they come from plants. And delicious eggs might just fix our planet. We separated the egg from the bird to end the unsustainable mass production of one of the world's most common foods. Because the industrialized egg system, sucks for our bodies, for the earth, and, let's be honest, it's not a party of the birds either."
To mimic the texture of an egg, I add flour and a little baking powder to the JUST egg product and whisk it together. Then, add a little black salt, or India Black Kala Namak if you desire it to taste like an egg.
One bottle of JUST egg yields 2 cups or eight vegan omelettes.
- JUST Egg: JUST Egg is made from water, mung bean protein isolate, canola oil, gums, and seasonings and is designed to look, cook, and taste, just like eggs.
- Flour: I chose oat flour because it is gluten-free and fine in texture.
- Baking Powder: A little baking powder mixed into the JUST Egg helps to give it a sturdier and fluffier texture like real eggs.
- Spinach: I always buy organic spinach on the Dirty Dozen List. I also like to remove the long stems if present on some of the leaves.
- Red Bell Pepper: I love the sweetness and color of red bell peppers.
- White Onion: Diced onion is a fabulous addition to the omelette, especially when the vegetables are sauteed.
- Mushrooms: Mushrooms are the meat of this quiche recipe.
- Grape Tomatoes: I added several slices of small grape tomatoes on top of the quiche before cooking for color.
- Dill: Dill has an herby, fresh taste and enhances the ingredients in the omelette.
- Black Salt (India Black Kala Namak) Optional: Black salt is pink in color. The primary flavor of black salt is savory, and the aroma of the hard seeds is sulphury. The sulfur gives it an umami-like flavor similar to a boiled egg yolk.
Omelette Ingredient Substitutions
- Any type of flour works well in this recipe. I chose oat flour as a gluten-free option.
- If you don't have baking powder, mix ⅛ teaspoon of baking soda with ⅛ teaspoon of cream of tartar. This will replace ¼ teaspoon of baking powder in the recipe.
- Choose any vegetables you enjoy.
- Skip the black salt if you don't want an eggy flavor/taste.
- Add vegan cheese of choice.
- If you don't enjoy JUST egg, try making a Chickpea Omelette made from chickpea flour.
Although many omelette recipes add the vegetables raw into the JUST Egg mixture. Instead, I like to saute my vegetables first and then add them to the egg mixture.
Begin by sauteeing the onions, followed by the mushrooms, zucchini, and red bell pepper. The spinach, which is added last, wilts in the last few minutes of cooking the vegetables.
I prefer to set the cut grape tomatoes and dill to add later in the recipe.
Once the JUST egg mixture is whisked together and the vegetables are sauteed, add the sauteed vegetables to the egg mixture.
- Add ¼ cup of JUST egg mixture to ¼ cup of sauteed vegetables to make one vegan omelette.
Cooking the Omelette
Once the ingredients are combined, pour the JUST egg and sauteed vegetables into a non-stick omelette pan.
- Cook at a medium-low temperature.
- While the vegan omelette cooks, use a rubber spatula and loosen the edges, allowing the loose egg mixture to fill in the edges and cook.
- When the mixture begins to brown on the bottom, flip the omelette over in the pan to cook the other side evenly.
Then, I add the tomatoes and dill at the end, right before serving so the tomatoes don't water down my omelette, and the dill stays flavorful and not overpowering.
Next, fold one side of the JUST Egg omelette over the opposite side.
- Add salsa, tomatillo salsa, or pico de gallo for a Mexican omelette. Then add a little vegan sour cream and cilantro.
- Try fruit salsa for a sweet and savory omelette.
- Serve with potato hash, breakfast potatoes, or air fryer hash brown patties.
- Try toast with Raspberry Chia Jam.
A 3-tablespoon serving of Just Egg equals one egg.
Just Egg liquid is extremely versatile. In addition to making cookies, cakes, muffins, and bread, Just Egg liquid also works great as a binder when making vegan and plant-based meatloaf, meatballs, and even burgers.
After opening the container it will last for up to 4 days in the refrigerator.
- Shake the JUST Egg product before pouring it into a measuring cup.
- Once opened, the refrigerated shelf-life is four days, so once you open a bottle, it's best to have a couple of recipes on hand for the next couple of days. I make omelets and reheat them throughout the week.
- Instead of making a JUST Egg omelette recipe, make mini crustless quiches in mini muffin pans, or large muffin pans.
- You can freeze JUST Egg. Freezing doesn't impact the texture, taste, or overall quality of the product.
- JUST Egg does not taste like egg. It has an egg-like texture. To make it taste like an egg, add black salt.
The next time you're looking for a quick breakfast, try a JUST Egg omelette.
If you love this JUST Egg omelette recipe, give us a 5-star review and comment below. We would love to hear from you.
JUST Egg Omelette
- 1 bottle JUST Egg product, shaken
- 2 Tablespoons Oat flour or flour of choice
- ¼ teaspoon baking powder
- ½ teaspoon black salt (optional)
- 8 ounces mushrooms, chopped
- 1 cup diced white onion
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 cups organic spinach, chopped
- 1 cup grape tomatoes, sliced
- ¼ cup dill, chopped finely
- Pour the contents of the JUST Egg bottle into a bowl or large measuring cup.
- Add flour, baking powder, and black salt, if using.
- Whisk together and set aside.
- In a large skillet over medim high heat, saute the onions until translucent.
- Then, add the mushrooms and cook them until browned. If they begin to stick to the bottom of the pan, use a little vegetable broth or water to lossen.
- Add the diced red peppers and zucchini. Cook for a couple more minutes.
- Add the spinach last and stir into the sauteed vegetabes. The spinach will wilt when combined with the hot vegetables.
- Remove the vegetables from the heat.
- Set the tomatoes and dill to the sdie.
- Combine ¼ cup JUST Egg mixture with ¼ cup of sauteed vegetables. Stir together.
- Using a 6-8 inch small skillet or omelette pan, heat the skillet to medium low.
- Add the JUST Egg/vegetable mixture to the pan.
- As the omelette cooks, loosen the sides of the omelette with a rubber spatula, pulling the cooked portion away from the sides of the pan while moving the uncooked liquid portions toward the edges of the pan.
- When the omelette is borwn on the bottom, and the liquid has dissipated, flip the omelette over.
- Now add the raw tomatoes and dill to one side of the omelette.
- Flod over one side of the omelette to cover the side with the toamtoes and dill.
- Cook a few remaining minutes.
- Serve with toast, hashbrowns or breakfast potatoes.
- Once the JUST Egg is opened, it only lasts for 4 days. For that reason, I suggest you plan recipes using the product to avoid wasting it.
- Turning the JUST Egg bottle upside down (cap side down) prolongs the life of the product.
- Adding flour and baking powder gives the mixture a fluffy and thicker consistency when cooked.
- A good non-stick pan is key to cooking a vegan omelette without using oil or cooking spray. I use scan pans.
- Cook the omelette on medium-low to low heat. As a result, it cooks without burning.
- Although I prefer the vegetables cooked before adding them to the omelette, the vegetables can be added raw.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂