Just Egg Omelette (Vegan & Protein-Packed Breakfast Delight)

If you’re craving a warm, savory, and comforting breakfast that’s 100% plant-based, this Just Egg Omelette is going to be your new favorite morning ritual. It’s soft, golden, and folded around caramelized onions and tender green beans—basically everything you love about a traditional omelet, minus the eggs.

Let me tell you—this vegan omelette is legit. It’s got the flavor, texture, and even the smell of the real thing, but it’s completely egg-free. I was skeptical at first, but after one bite, I was sold. This has quickly become one of my favorite Just Egg recipes, and I can’t wait for you to try it.

Looking for more cozy meals? You’ll love this comforting Creamy Chicken Marsala or try an easy weeknight favorite like this Sheet Pan Gnocchi.

Why You’ll Love This Recipe

Key Benefits

This Just Egg Omelette is perfect for those busy mornings when you want something warm, nutritious, and satisfying without spending too much time in the kitchen.

• Quick and easy: 20 minutes from start to finish
• Kid-friendly and adult-approved
• Great for meal prep or lazy weekend brunches
• Ideal for plant-based diets, no eggs or dairy needed
• Fully customizable with your favorite veggies

Taste & Texture

If you’ve never tried Just Egg before, get ready for a pleasant surprise. This vegan egg substitute scrambles and cooks just like the real thing. When cooked low and slow, it forms a soft, custard-like texture that’s silky and satisfying. Paired with caramelized red onions and crisp-tender green beans, this omelette hits all the right notes—earthy, savory, and just a tiny bit spicy if you like a pinch of chili powder.

Dietary Attributes

• 100% vegan and dairy-free
• Gluten-free
• High-protein (thanks to Just Egg’s mung bean base)
• Nut-free
• Perfect for plant-based, vegetarian, or flexitarian lifestyles

Ingredients & Substitutions

Ingredient List

Here’s everything you’ll need to make two hearty omelettes:

• 1 cup Just Egg
• 200g green beans (I used extra fine, but any variety works)
• ½ red onion, thinly sliced
• 2 ½ tablespoons vegan butter (divided, plus more if needed)
• 1 teaspoon cumin seeds
• 1 teaspoon salt (divided: ¼ tsp for Just Egg)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon chili powder (optional, but so good)

Notes on Quality

Fresh green beans give the best texture, but you can totally use frozen if that’s what you have. Just be sure to thaw and pat them dry first to avoid excess moisture. For the vegan butter, I love Earth Balance or Miyoko’s for that rich, buttery flavor.

As for Just Egg, make sure it’s well-shaken before use and brought to room temperature—it cooks more evenly that way.

Possible Substitutions

• No red onion? Use shallots or yellow onion.
• Don’t have cumin seeds? A pinch of ground cumin will work.
• Swap green beans with spinach, mushrooms, or bell peppers.
• Use oil instead of vegan butter for a lighter version.

Step-by-Step Instructions

1. Prep the Veggies

• Slice your red onion thinly.
• Wash and trim the green beans (cut into bite-sized pieces if needed).
• Remove Just Egg from the fridge and let it sit while you prep.

2. Make the Vegetable Filling

• Heat a 9-inch nonstick pan over low heat and add 2 tablespoons of vegan butter.
• When melted, toss in the cumin seeds. Let them sizzle for 30 seconds.
• Add the sliced onions and stir for a minute.
• Stir in green beans, salt (about ¾ tsp), black pepper, and chili powder.
• Cook for 4–5 minutes, stirring occasionally until the veggies are tender.
• Transfer mixture to a plate and set aside.

3. Cook the Omelette

• In a small bowl, add 1 cup of Just Egg and mix in ¼ tsp salt (or use black salt for an eggy flavor boost).
• In the same frying pan, add the remaining ½ tablespoon of vegan butter.
• Swirl the pan to coat the surface.
• Pour in half the Just Egg mixture (about ½ cup).
• Tilt the pan to spread it evenly. Cook on low-medium heat for 6–7 minutes.
• Once the top looks dry and cooked through, spoon half the veggie filling on one side and fold the omelette.
• Slide onto a plate and repeat for the second omelette.

Serve hot and enjoy every bite.

Expert Tips & Tricks

Best Practices

• Keep the heat low to avoid browning or burning the Just Egg.
• Stir Just Egg before each pour—sometimes it settles at the bottom.
• Use a good-quality nonstick pan to make flipping and folding easier.

Common Mistakes

• Don’t rush the cooking—if you flip too early, it might tear.
• Avoid overfilling. Too much veggie mix can make folding tricky.
• If it sticks, it’s probably the pan—make sure it’s well-coated and nonstick.

Time-Saving Tips

• Prep the veggie filling in advance—it keeps well for 3 days in the fridge.
• Make multiple omelettes and refrigerate for quick breakfasts all week.

Serving Suggestions

Pairings

This omelette pairs beautifully with:

• Toast or avocado toast
• Roasted potatoes or hash browns
• A fresh side salad with lemon vinaigrette

Presentation Ideas

• Fold neatly and top with a sprinkle of chives or parsley
• Add a small drizzle of vegan sour cream or hot sauce
• Serve on a warm plate with toast stacked beside it

Beverage Pairings

• Fresh-squeezed orange juice or grapefruit juice
• Herbal tea or oat milk lattes
• A light sparkling rosé or mimosa for brunch vibes

Storage & Reheating

Leftover Storage

• Store any leftover omelettes in an airtight container in the fridge for up to 3 days.
• Avoid freezing—Just Egg doesn’t always reheat well after freezing.

Reheating Methods

• Microwave: Reheat for 30–45 seconds
• Skillet: Reheat on low heat with a bit of oil or butter until warmed through

Frequently Asked Questions

Substitutions & Adjustments

Can I use other vegetables?
Absolutely! Mushrooms, spinach, bell peppers, or zucchini all work well.

Can I make it without cumin seeds?
Yes, just leave them out or use ground cumin for a milder flavor.

Can I make this for one?
Yes, just cut the recipe in half and use ½ cup of Just Egg for a single serving.

Troubleshooting

Why is my omelette sticking?
It’s likely the pan or not enough fat. Use a good nonstick skillet and don’t skip the vegan butter or oil.

Why isn’t it cooking through?
Make sure your pan is on low-medium heat and give it the full 6–7 minutes to firm up on top.

Variations & Customizations

Dietary Adaptations

• Oil-Free: Use a high-quality nonstick pan and skip the butter.
• Low-Sodium: Reduce salt and add flavor with fresh herbs like thyme or basil.
• Soy-Free: Just Egg is soy-free, but check your butter or oil brand.

Flavor Twists

• Add nutritional yeast for cheesy vibes
• Stir in turmeric and garlic powder for extra depth
• Spice it up with jalapeños or smoked paprika

Seasonal/Holiday Versions

• Spring: Add asparagus tips and fresh dill
• Summer: Zucchini, corn, and cherry tomatoes
• Fall: Roasted sweet potato cubes and kale
• Winter: Sauteed mushrooms and rosemary

Conclusion

This Just Egg Omelette is everything you want in a plant-based breakfast—easy, satisfying, and packed with flavor. Whether you’re cooking for yourself, your family, or weekend brunch guests, this dish never disappoints. Try it out and let me know in the comments how it turned out for you.

And if you’re looking for more easy, delicious meal ideas, don’t miss these reader favorites:

• Creamy Chicken Marsala
• Sheet Pan Gnocchi

Let’s get connected on Pinterest for more vegan and plant-forward inspiration:
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