Vegan Omelet with Spinach and Artichokes

Cooking Instructions

1. Heat olive oil in a small pan over medium-low heat and pour in the egg replacer.

2. Add salt, ground black pepper, fresh basil, and fresh thyme. Spread evenly on top of the omelet.

3. Evenly spread canned cannellini white kidney beans, black olives, capers, marinated artichokes, vegan parmesan cheese, and vegan mozzarella cheese. Let cook for about 2-3 minutes.

4. Add the fresh baby spinach and let cook for about 2 more minutes. The bottom of the omelet should be cooked and continue to slowly cook through to the top.

5. Fold the omelet over and cook for 1 minute on each side until the inside is fully cooked.

6. Serve with a delicious piece of fresh bakery bread.