A delicious vegan omelet made with egg replacer, loaded with spinach, artichokes, and olives, topped with vegan cheeses.
Ingredients
Main Ingredients
- 12ozEgg Replacer
- 1/4cupShredded Vegan Mozzarella Cheese
- 2tspShredded Vegan Parmesan Cheese
- 1tbspCapers
- 1 1/2tbspChopped Marinated Artichokes
- 2tbspThinly Sliced Black Olives
- 2cupsFresh Baby Spinach
- 2tbspCanned Cannellini White Kidney Beans
- 1/2tspChopped Fresh Thyme
- 1tspChopped Fresh Basil
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil as needed
How to make Vegan Omelet with Spinach and Artichokes
Cooking Instructions
Heat olive oil in a small pan over medium-low heat and pour in the egg replacer.
Add salt, ground black pepper, fresh basil, and fresh thyme. Spread evenly on top of the omelet.
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.
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.
Fold the omelet over and cook for 1 minute on each side until the inside is fully cooked.
Serve with a delicious piece of fresh bakery bread.
Tips & Tricks
Use fresh herbs for a more vibrant flavor.
Adjust the seasoning to your taste preference.
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...