Vegan Veggie Omelette

 

“Egg” (per person):

• 1/4 cup Orgran Vegan Easy Egg
• 1 tablespoon savoury (nutritional) yeast
• 1/4 teaspoon kala namak (black salt), or to taste
• 2/3 cup water

 

Veggies (for 2 or more):

• 1 zucchini, sliced 
• 200g grape tomatoes (or chopped tomatoes)
• 100g (or more) mushrooms, sliced 
• Handful baby spinach, sliced
• 125g can corn kernels, drained
• 2 teaspoons oil
• Salt & pepper, to taste 

 

Cheese (for 2 or more):

• 100g vegan grated cheese, or to taste 

  

1. Cook zucchini, tomatoes, and mushrooms in a saucepan in a little oil. When cooked, add spinach and corn and heat through. Season to taste with salt and pepper.

2. Whisk all the “egg” ingredients together in a small bowl.

3. Heat a fry pan with just a light coating of oil. Add the “egg” to the pan and spread into a circle.

4. When the “egg” is partially cooked, top one half with vegan cheese and the other half with some of the cooked veggies. Allow the “egg” to cook thoroughly and the cheese to melt a little. (I like to place a lid on the frypan to help keep the heat in.)

(Note: The Easy Egg needs to cook thoroughly to avoid any beany taste.)

5. When cooked through, fold the cheese half of the omelette over the veggie half. Serve.

Repeat steps 2 to 5 for each omelette.