Caramelized shallot omelette

About this recipe

This beautiful breakfast features sweet, slow-cooked shallots that melt into a fluffy Just Egg omelette. Served with roasted purple cabbage for a pop of color and a chimichurri-inspired sauce that’s bursting with herby goodness, it’s so much more than your standard veggie omelette or veggie scramble. The roasted cabbage and caramelized shallots can be prepped ahead of time, so you can whip up this protein-packed vegan breakfast option any day of the week.

And the sauce? Totally optional! This omelette is delicious on its own, but if you’re feeling fancy, whip up that herbaceous green sauce (or just sprinkle on some fresh parsley, cilantro, chives or green onions – whatever fresh herbs are hanging out in your fridge). With Just Egg, making a vegan omelette is a breeze. There’s no need to wrestle your food processor out of the cabinet or add additional special ingredients like chickpea flour to get that eggy taste and texture. After you master the art of the omelette, use Just Egg for your weekend waffles or a Persian herbed frittata. Yep, plant-based breakfast just got a whole lot more exciting. Head to our cookbook page to explore quick and easy plant-based recipes.

Serves 2

For the omelette

¾ cup sliced shallots (from 3 to 4 medium shallots)
1 cup pourable Just Egg
½ a head of purple cabbage, thinly sliced
Olive oil
Salt & pepper

For the sauce (optional)

2 large cloves garlic, peeled
¼ cup olive oil
¼ cup walnuts
¼ cup red wine vinegar
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
1 cup fresh spinach
1 fresh serrano or jalapeño pepper, seeded for less heat
1 teaspoon salt

Equipment

Blender
Oven
Nonstick skillet

01 / 06

Make the sauce

Blend all the sauce ingredients together in a blender until mostly smooth, but still with a little texture. Add water one tablespoon at a time if needed to help it blend. Transfer to a jar and store in the fridge until ready to use.

02 / 06

Roast the cabbage

Preheat the oven to 400°F (205°C). Thinly slice half a head of cabbage and transfer it to a large, rimmed baking sheet. Drizzle with about a teaspoon of olive oil and season with some salt and pepper. Stir to coat the cabbage with the oil, then spread it out evenly on the baking sheet. Roast for 15 to 20 minutes, until it’s tender and browning on the edges. Set aside.

03 / 06

Caramelize the shallots

Heat an 8- to 9-inch nonstick or well-seasoned cast-on skillet over medium-low heat and add a teaspoon of olive oil. Once the pan is hot, add the sliced shallots and cook covered until caramelized, browned and very soft; 15 to 20 minutes. Uncover the pan and stir occasionally. Season the caramelized shallots with a pinch of salt and transfer to a small bowl.

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Make the omelette

Return the skillet to medium-low and add a ½ teaspoon of cooking oil or plant-based butter. Tilt the pan to distribute the oil around the pan as evenly as possible. For one omelet, pour in a ½ cup Just Egg. Sprinkle a large pinch of caramelized shallots evenly over the surface and swirl the pan to coat the shallots with egg. Then, let the omelet cook low and slow. When the edges solidify, run a spatula gently around the edges of the omelet to keep them loose and thick.

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Flip the omelette

When the top surface has completely solidified (this may take a while) use a wide, flat spatula to flip the omelette over quickly and carefully. If the omelette cracks at all, just push the edges together and it will re-seal. Let the second side cook for several more minutes. Use a spatula to check the bottom for doneness. Loosen the omelet from the sides of the pan and slide it onto a plate. If making a second omelet, repeat the same process with another ½ cup of Just Egg.

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