JUST Egg Omelette

This fluufy and savory omelette is oaded with flavor, cheesy goodness and even some veggies.

Prep Time5

Cook Time15

Total Time20

Servings: servings

Author: Kathy Patalsky

Start off by warming your skillet over medium heat.
Add the oil.
When the oil is hot, add in the bell pepper, mushrooms and any other uncooked veggies. Turn heat to high and saute for 2-4 minutes, until tender.
Pour in the JUST Egg. Add the cheese, nooch and spices over top.
Turn heat to LOW and cover skillet with lid. Let cook for 2-4 minutes. The lid will help cook both the bottom and top of the omelet, so when you flip it, it will be cooked through. The lid also keeps things totally steamy so the bottom doesn't start to stick.
Remove the lid (steam should waft into your face!) and using your spatula, push the sides of the omelette down a bit, loosening them. The JUST Egg should appear soft and moist, but also cooked through - not glossy or wet in any spots. If wet spots remain, place the lid back on, turn heat up slightly and continue cooking for 2-3 minutes.
Otherwise just keep the lid off and turn heat OFF.
Let your omelette SIT in the pan, heat off, for at least 2-3 minutes. This allows it to cool for easier flipping. The egg firms up as it cools. Letting it cool even longer, makes it even easier to flip.
When your omelette is cooled enough. loosen the sides with the spatula, then flip. slice and serve warm. I like a sprinkle of freshly chopped herbs or spinach over top.