Deciding whether to call it a “vegan omelet” or a “vegan omelette” is the hardest thing about this oven-baked vegan omelette recipe, because it’s that easy! Plus our oven-baked vegan omelette recipe has no chickpea flour, no tofu, in fact no soy at all, because it uses Just Egg! This makes for an incredibly easy breakfast, brunch or dinner main dish which you can stuff with lots of yummy add-ins, and which needs no babysitting because it’s baked in the oven! And because you can even freeze Just Egg liquid right in the bottle, it just doesn’t get any easier! Grab a bottle from your freezer, let it thaw, and put your vegan omelet in the oven!
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Just Egg used to have some soy in it in the form of soy lecithin, but now the Just Egg liquid is completely soy-free. And, as we mentioned, you can put an unopened bottle of Just Egg in your freezer and take it out and thaw it whenever you want to make this delicious, hearty dish! Go here for our directions for freezing Just Egg.
Oven Baked Vegan Omelet Recipe with Just Egg
1 bottle Just Egg (if using a frozen bottle thaw first)
3 Tablespoons solid vegan butter, such as Earth Balance or Miyoko’s
Thank you! ❤️
*Receipts will come from ISIPP.
For the filling you can use whatever you want, we use:
Vegan shredded cheese (we actually keep that in the freezer as well)
Diced green pepper
Diced vegan bacon (we use our coconut bacon recipe)
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!
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