Ingredients

1 bottle Just Egg (if using a frozen bottle thaw first)
3 Tablespoons solid vegan butter, such as Earth Balance or Miyoko’s

For the filling you can use whatever you want, we use:
Vegan shredded cheese (we actually keep that in the freezer as well)
Diced onion
Diced green pepper
Diced vegan bacon (we use our coconut bacon recipe)

Directions

Preheat oven to 350°.

Place the vegan butter in a heavy stainless steel skillet or other heavy oven-proof skillet, and place it in the oven. We use a 10.5″ stainless steel frying pan. (Do not use a pan with a non-stick coating!) You want the butter to melt and the pan to get hot, but take care that the butter doesn’t brown or burn.

Shake the unopened bottle of Just Egg really well. Then remove the pan from the oven (be careful, it’s hot!) and carefully pour the Just Egg into the hot pan. It will start cooking immediately. Using an oven mitt, tilt the pan and swirl the Just Egg so that it covers the whole bottom of the pan and goes up the sides just a tiny bit.

Put the pan back in the oven and bake for 25 to 30 minutes, until the Just Egg is set and starting to brown just a bit around the edges.

Take the pan out of the oven and sprinkle your filling ingredients all across the top of the Just Egg.

Put the pan back in the oven for another 5 or so minutes, until the cheese starts to melt.

Take the pan out of the oven, hold it over a plate, and very carefully tip it so that the whole omelet starts to slide out and onto the plate; when the omelet has slid out about half way and the bottom part of the omelet is on the plate, twist the pan so that the top half of the omelet folds over onto the bottom half.

Slice into as many pieces as you like, and serve!

Oven-Baked Vegan Omelet – Yum!