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Just Egg Omelette

Just Egg Omelette

John Rush
This Just Egg Omelette recipe is so easy to make, it's ready in under 15 minutes and it's delicious! It's the perfect way to start the day!
4.93 from 13 votes
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Breakfast
Cuisine Vegan
Servings 1 person



  • ½ cup Just Egg
  • ¼ cup Onion diced
  • ¼ cup Green Peppers diced
  • 3 slices Yves Veggie Ham
  • 2 tablespoon Olive Oil
  • 1 teaspoon Kala Namak "black salt"


  • Heat a pan with some oil in it on medium heat. While the pan heats prep your veggies by dicing your onions, vegan ham slices, and green pepper. Once the pan is heated add your onions and ham, frying until the onions begin to become translucent (about 3 min). Add in your green peppers and fry all the veggies for 2 more minutes. Transfer the veggies to a bowl and put them aside. 
  • Add more oil to the pan, and measure out and pour ½ cup of Just egg into the pan. It's important not to cook on too high of heat here because the Just Egg will burn on the bottom and not cook all the way through making it difficult to flip. Sprinkle black salt on top of the omelette. As the Just Egg cooks lift the sides and allow excess Just Egg to flow underneath to help with cooking. At about 5 minutes it should be ready to flip. Flip the omelette with a spatula and immediately add the plant-based cheddar slices to one-half of the omelette. Pour the veggies from the bowl onto the other half. Let cook until the bottom half has finished cooking, about 2 minutes. 
  • Fold the omelette in half so that the cheeze side is on the bottom. The easiest way to transfer to a plate is by tilting the pan and gently sliding it off guided by a spatula. 
  • Top with fresh parsley and green onions. Serve and enjoy! 
Keyword breakfast, just egg, just egg omelette, omelet, omelette, vegan, vegan breakfast, western omelet, western omelette
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