There is a saying that breakfast is the most important meal of the day. Well I love to eat breakfast at anytime during the day. Omelets were always my go to breakfast dish. I enjoyed eating them filled with meat, vegetables and lots of melted cheese that oozed out when I cut into it. I would stuff the omelet so much that I couldn’t get it to close when it was finished cooking. It would either fall apart or I would just leave it open and eat it. Either way it still tasted good.
Until I find a plant-based alternative for eggs to make vegan omelets, regular eggs are still needed but you can make it into a vegetarian meal. When using real eggs I prefer to use organic free-range or pasture-raised eggs because they are more nutritious due to the fact that the chickens are able to roam freely on the range and eat the food that is native to their diet.
This is a great breakfast dish for those who want to start eating less meat but can’t give up eggs and other animal by-products. It’s not easy to completely stop eating animal products when you’ve been eating it your entire life. Believe me I know what its like since there are some days when I struggle with staying on track.
This omelet is mainly vegetarian with some vegan ingredients to incorporate more plant-based alternatives into the dish. It contains two eggs but uses only one egg yolk to still give it the yellow color without having additional fat and cholesterol. All of the ingredients except for the buna-shimeji mushrooms can be found in your local supermarket. Whole Foods will have the buna-shimeji mushrooms. This is a quick and easy recipe to make but don’t worry if you can’t get your omelet to close, you can always eat it as an open faced omelet which is just as good.
Get the recipe for this vegetarian omelet below!
- 1 tablespoon vegan butter (regular butter if you don't have vegan butter and are vegetarian)
- 2 eggs (use one whole egg and only the egg whites of the second egg) or 2 veganegg to make a vegan version
- ¼ cup buna-shimeji mushrooms
- 1 tablespoon almond milk
- 1 tablespoon shredded carrots
- 1 tablespoon diced green peppers
- 1 tablespoon diced tomatoes
- 1 tablespoon diced onions
- ½ cup baby greens stems removed
- ½ teaspoon spike seasoning or any other no salt seasoning
- ¼ cup non-dairy shredded mozzarella cheese
- Melt 1 tablespoon of butter into a medium skillet over medium heat.
- Place mushrooms, carrots, peppers, tomatoes and onions in the skillet and cook for 5 minutes or until they are almost tender.
- While the vegetables are cooking, beat one entire egg and the egg white of the second egg together.
- Add seasoning and milk to the eggs and continue to beat until well beaten.
- Add the baby greens and cook until wilted.
- Slowly pour the beaten eggs into the skillet and tilt the pan to spread the egg mixture evenly. Let the eggs cook and firm up a little. Using a spatula, gently move the eggs away from the sides and into the middle of the skillet. Allow the remaining liquid to flow into the open space left at the sides of the skillet.
- While the middle is still a little runny, sprinkle the cheese in the center of the egg.
- Continue to cook for another minute until the egg begins to hold together and the cheese is melting.
- Fold the omelet by taking the spatula and lifting one side of the cooked egg from the pan and gently guide that end over to the other side so that it covers it and forms a half moon shape.
- Remove from skillet and serve.