Updated: May 9, 2020
My original recipe was so delicious I had to make a cute mini version with some new tweaks to the ingredients. Scroll down for the updates recipe
Prep Time: 15 minutes
Cook Time: 12 minutes Makes about 4-5 Mini Omelettes
Handful of chopped onions
Handful of mushrooms
Handful of mushrooms (I used sliced baby Bella)
On small Campari Tomato (or half a Roma tomato)
Sprinkle of chopped spinach (less than a handful)
Canned green chilli — chopped (Or any green chilli of your choice canned or fresh)
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) Nutritional yeast (small sprinkle)
Italian Herbs (optional)
Fresh Herbs for garnish (I like thyme and basil or a few pieces of cilantro)
*season to taste
Pre-cook the onions, chicken and mushroom for about 3-4 minutes. Heat skillet with oil then add in onions, chicken and mushrooms. Season with salt and paprika and cook briefly, but do not cook more than 5 minutes since you’ll be cooking them again the the mini pancake maker. Transfer to plate.
Heat the mini pancake maker and oil as necessary. You can substitute with a mini skillet. You’ll need a hot and oiled pan for this because the just egg mixture tends to stick. Use nonstick if you can. Then pour in Just Egg mixture until bottom of pan is covered. Go easy and do not over fill. You can always add more later. Now throw in the pre-cooked toppings spreading it out evenly over egg mixture . Sprinkle on salt or season salt, dry herbs, and nutritional yeast.
Add the spinach. And a two 1/2” slices of cheese in the middle of omlette. Add a few pieces of tomatoes and close the lid. Let cook until golden brown or desired crispness. Transfer very carefully to plate. Sprinkle with pepper. Garnish with fresh herbs and enjoy!
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