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How to make:

Vegan Omelette

This Vegan Omelette is a tasty, high protein recipe to start your day with! Stuff this omelette with leftover vegetables, California avocados, and dairy-free cheese.

Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
plant based omelette stuffed with vegetables, avocado, and cheese
4 1x


For the vegan egg mix:

For the omelette:


  1. To a blender, add all egg mix ingredients. Blend until completely smooth. Store in an airtight container or jar in the fridge.
  2. In a medium skillet over medium heat, add oil. When hot, add onion and bell pepper. Cook for 3 minutes, until lightly browned. Add spinach and avocado; cook 1-2 minutes, until spinach is wilted. Transfer vegetables to a plate.
  3. Clean the skillet of any remaining vegetables. Grease generously with nonstick spray. Place over medium-low heat.
  4. Pour 1 cup of egg mix into the skillet. Cook for 3 minutes, then flip and cook for 2 minutes. Place 1/4 of the vegetables and avocado on half of the omelette. Top with 2 tablespoons shredded cheese. Fold the other half of the omelette over the vegetables, avocado and cheese.


*Look for moong dal at your local Indian market.

**Vegan egg mix will keep in the fridge up to 4 days in an airtight container or jar. Separation is normal; shake before use.