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5 from 1 vote

JUST Egg Omelette

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.
Prep Time10 mins
Cook Time7 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 29kcal


  • 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. 


Serving: 8g | Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 0.3mg