When I first tried JUST Egg, I thought it was terrible. The scrambled eggs I made were flubbery and wet and just generally unnerving. It wasn't as unsettling as actual eggs, or the atrocities of the egg industry, but still.

I steered clear of JUST Egg until I spotted their folded egg patties and felt obligated to make breakfast sandwiches — you know, the kind that involve English muffins and a vegan sausage patty. The egg patties tasted just the kind they serve at fast food restaurants before 11am. I only wished I had an oblong hashbrown.

Anyways, I realized that I may have prematurely judged JUST Egg. And after discovering that vegan egg sandwiches were possible, I got excited. I wanted omelettes. I decided to give the liquid JUST Egg another try.

Let it be known that JUST Egg, in omelette–form, is not terrible. It's actually an exceptional egg replacement — you're welcome for sparing you the pun. I have made these omelettes many times, for vegans and non–vegans, and they never disappoint. These omelettes are a great way to pack in protein and veggies in the morning. Also, they will make you feel fancy as f%&#.

What:

1 bottle JUST Egg

½ medium red or yellow onion

1 container (5oz) of shiitake mushrooms

a handful of cherry tomatoes

several handfuls of spinach

vegan cheese

olive oil

garlic powder

soy sauce

salt & pepper

How:

Make the filling:

Dice the onions, halve the tomatoes, and slice the mushrooms.
Sauté the onions over medium heat. Once softened, add the mushrooms and tomatoes and season with soy sauce, garlic powder, salt, and pepper. Once the mushrooms and tomatoes have reduced, add handfuls of spinach and cook until wilted. Remove from heat and set aside.


Make the omelette:

Heat olive oil in a pan over medium heat. Tip: smaller pans make smaller omelettes, which are easier to fold. Pour in enough JUST egg to thickly coat the bottom of the pan. The egg will begin to bubble and eventually solidify and brown on the bottom.

Once it begins to solidify, sprinkle cheese over half of the egg so it can begin to melt. Carefully pick up the edge of the egg with a spatula to check for browning underneath. When the egg has browned, add the vegetable filling to the cheesy half of the egg, then carefully fold the egg over to create the omelette. Note: the egg may stick to the pan, but if you scrape carefully under the egg before flipping, you should be able to avoid breaking or scrunching the egg. It can also help to gently hold onto the edge of the egg as you flip it, so you can pull the egg over and make sure it fully covers the bottom half.

Repeat until all omelettes are assembled.

What did I use and why?

Daiya Medium Cheddar Style Farmhouse block: it's mild, easy to shred, and one serving has 10% DV calcium!