This Just Egg Omelette is ready in 10 minutes and stuffed with veggies. It’s a high-protein breakfast that’s easy enough to make on a weekday!

I first had Just Eggs when I was in a vegan restaurant. I ordered jackfruit tostadas that came with scrambled “eggs.” I was curious what these “eggs” would be like, and to my surprise, they were so good, and tasted just like real eggs!
Then I saw the product in Whole Foods, and ever since then, it’s been on my weekly grocery list. I’ve made everything from French Toast to quiche with this product!
Since I’ve been making this omelette for quite some time, I thought I should share it with all of you! There are some tips and tricks I’ve learned after making this omelette countless times so that it comes out light, fluffy, and nicely browned on the outside.
It’s not like making an omelette with real eggs, so be sure to follow my tips so that it comes out perfect every time!
Jump to:
❓What Is Just Egg Made Of?
Just Egg is made primarily of Mung Beans. Mung beans are a legume that are high in protein and antioxidants. It is completely plant-based! However, it should be noted that this is a processed vegan product. It has ingredients such as canola oil, seasonings, and stabilizers. It is cholesterol-free and non-GMO. It has an egg-like taste, and texture, without any actual eggs!
🍳 Ingredients and Substitutions
Just Egg: A plant-based egg substitute that has the consistency and flavor of real eggs. You can find it at Whole Foods, and other health food stores! If you don’t want to use Just Eggs, try making my silken tofu scramble instead!
All-Purpose Flour and Baking Powder: Adding the flour and baking powder helps the omelette to bake up nice and fluffy. For a gluten-free version, simply substitute all-purpose flour for gluten-free flour.
Filling: Add any vegetable filling you like. I added leaf spinach, chopped tomato, and vegan mozzarella!
Additional Seasoning: If you have Kala namaak, add a ¼ teaspoon to the omelette mix. Kala namak, also known as black salt gives the omelette an even more eggy flavor.
📋 Just Egg Omelette Instructions
Step 1: Pour the Just Eggs into a small bowl. Add the flour, baking powder, salt, and pepper. Whisk together until completely combined.
Step 2: Over low to medium heat, add a teaspoon of olive oil to an 8-inch pan. Coat the pan with oil. Add the eggs. Allow the eggs to slowly heat. Don’t push them around with your spatula. Cover with a lid. Allow it to cook for about 3-5 minutes or until the edges start to pull away from the pan and the eggs become fluffy and firm up in the center.
Step 3: Add the vegan mozzarella, chopped tomatoes, and leaf spinach.
Step 4: Using a rubber spatula, carefully run it along the edge of the pan. Flip one half over the other.
Step 5: Top with fresh herbs, and serve with a side of fresh vegetables.
💭 Expert Tips
- Be sure to shake the bottle well before pouring.
- Use an 8-9 inch sauté pan, no bigger, or else the egg mixture will spread out too much and become too thin.
- Use a non-stick pan.
- Use the flour and baking powder for a fluffier omelette.
- Add additional seasoning such as garlic powder, onion powder, or cayenne pepper if you like your eggs spicy!
- The key to the perfect omelette is to cook it low and slow!
- Don’t touch the omelette while it’s cooking. When it’s ready it will start to pull away from the pan.
- You’ll know it’s time to add the filling when the center becomes solid, and fluffs.
🥑 Topping Ideas
- Fresh Herbs (chives, parsley, cilantro)
- Green Onion
- Hot Sauce
- Salsa
- Jalapeño
- Red Pepper Flakes
- Guacamole, or Sliced Avocado
- Vegan Cheese
🥦 Filling Ideas
- Asparagus
- Bell Peppers
- Kale
- Arugula
- Broccoli
- Shallot
- Diced Onions
- Avocado
- Black Beans
- Olives
- Sundreid Tomatoes
- Vegan Meats-Tempeh, Vegan Sausage, or Vegan Bacon bits.
❓ Recipe FAQS
I recommend you make and enjoy this omelette fresh. However, if you have leftovers, store it in the refrigerator in an airtight container for 1-2 days. Reheat in the microwave.
Yes! If you are making omelettes for a crowd, simply whisk together the Just Eggs, flour, and baking soda, increasing the amounts of each depending on how many servings you need. For example, for 2 servings you’ll need 1 cup of Just Eggs, 2 tablespoons of flour, and ¼ teaspoon of baking powder. Make the omelettes one at a time.
Yes, you can make this recipe gluten-free by leaving out the flour, or substituting the flour for a gluten-free flour of your choice.
They are a processed vegan substitute. They are not exactly healthy, but they’re not terrible either. Each serving on the back is only 3 tablespoon which is not enough to make an omelette. For this recipe you need ½ a cup, so essentially you need 2.66 servings. That’s 186 calories, 6.65 grams of fat, 13.3 grams of protein, 2.66 grams of fiber.
More Vegan Breakfast Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Recipe
Just Egg Omelette
Ingredients
Filling
- ¼ cup cherry tomato chopped
- ¼ cup leaf spinach
- 2 tablespoon vegan mozzarella cheese
Omelette
- ½ cup Just Egg
- 1 tablespoon all-purpose flour or gluten-free flour
- ⅛ teaspoon baking powder
- ¼ teaspoon pepper
- ¼ teaspoon kosher salt
Instructions
- Pour the Just Eggs into a small bowl. Add the flour, baking powder, salt, and pepper. Whisk together until completely combined.
- Over low to medium heat, add a teaspoon of olive oil to an 8-inch pan. Coat the pan with oil. Add the eggs. Allow the eggs to slowly heat. Don't push them around with your spatula. Cover with a lid. Allow it to cook for about 3-5 minutes or until the edges start to pull away from the pan and the eggs become fluffy and firm up in the center.
- Add the vegan mozzarella, chopped tomatoes, and leaf spinach.
- Using a rubber spatula, carefully run it along the edge of the pan, folding one half over the other.
- Top with fresh herbs, and serve with a side of toast, or fresh vegetables.
Video
Notes
- Be sure to shake the bottle well before pouring.
- Use an 8-9 inch sauté pan, no bigger, or else the egg mixture will spread out too much.
- Use a non-stick pan.
- Use the flour and baking powder for a fluffier omelette.
- Add additional seasoning such as garlic powder, onion powder, or cayenne pepper if you like your eggs spicy!
- The key to the perfect omelette is to cook it low and slow!
- Don’t touch the omelette while it’s cooking. When it’s ready it will start to pull away from the pan.
- You’ll know it’s time to add the filling when the center becomes solid, and fluffs.
- Add you favorite fillings. Any vegetables you like!
- Eat immediately, but if you have leftovers, store in the refrigerator in an airtight container for 1-2 days. Reheat in the microwave.
- Nutrition facts are an estimate.
Alison Corey
This recipe is so easy and makes a great dish to prepare on the weekend!
Rachna
Love the recipe. The omelette looks very close to real. I am sure it was very delicious.
Casey
My daughter is vegan and is a huge fan of Just Egg products…she loves this recipe! I am not vegan and I can safely say it’s delish!!!!
Vanessa
Brilliant recipe. I gave this to some non-vegans and they couldn’t tell it was vegan. Thank you so much!
Claudia Lamascolo
Sounds like the perfect Sunday breakfast for us and looks marvelous
Andrea
This is my kind of omelet. I need to find just egg and make this right away.