• Jengo

Easy Vegan Chicken Omlette


This seriously makes me not miss eggs at all.  Scroll down for recipe

Prep Time: 15 minutes

Cook Time: 12 minutes 

Makes 1-1.5 giant serving


Handful of chopped onions 

Handful of mushrooms 

Equal parts mushrooms (I used sliced baby Bella)

On small Campari Tomato (or half a Roma tomato)

Sprinkle of chopped spinach (less than a handful)

Chopped bell peppers of choice (optional)

Just Egg Mixture (I found this at Sprouts)

Vegan chicken of choice (a small handful)

1 slice Vegan Gouda Cheese (by Follow Your Heart)

Salt (just a sprinkle)

Pepper (sprinkle on)

Paprika (sprinkle on)

Italian Herbs

Fresh Herbs for garnish (I like thyme and basil)

*season to taste 


Pre-cook the onions, chickens and veggies. Heat skillet with oil then add in onions, chicken and mushrooms. Season with salt and cook until golden brown. You can cook the tomatoes now if you’d like as well. Transfer to plate.  

Heat a clean skillet with cooking oil of choice. You’ll need a really hot and oiled pan for this because the just egg mixture tends to stick. Throw in tomatoes now if you didn’t pre-cook them. Stir fry for a minute or two. Spread the tomatoes out using a cooking spatula. Pour in Just Egg mixture until bottom of pan is covered. Now throw in pre-cooked veggies spreading it out evenly over egg mixture . Add more salt, pepper, paprika and Italian herbs to taste. Add the vegan cheese. Add the spinach. Cover with lid and cook on low to medium heat for 3-5 minutes until mixture is firm enough to fold.  Garnish with fresh herbs And let cool a few minutes before serving. Enjoy! 😋🌱

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