Van recipes

Heat a skillet over medium-high heat and toast the bread slices until lightly-golden. Once toasted, spread one side of each slice liberally with butter. Set aside.

Return the skillet to medium-high heat and add a heaping spoonful of butter. Once bubbling, shake the bottle of Just Egg well and pour the desired amount into the pan. Stir occasionally with a spatula as the Just Egg cooks, scraping the bottom of the pan to prevent sticking.

When the Just Egg is halfway cooked through, remove the pan from the burner; – the residual heat will help it set into an even omelette layer. Sprinkle with a touch of salt and pepper, then scatter sauerkraut mixture (you may have extra) and half of the grated cheese evenly over half of the surface of the omelette.

Slide the spatula underneath the omelette to loosen it from the bottom of the pan, then fold it in half, pressing down firmly to seal everything together.

Sprinkle half of the remaining cheese evenly over the non-buttered side of one bread slice, then slide the omelette on top. Scatter the remaining cheese and top with the second bread slice, – butter side up.

Wipe any remaining bits of Just Egg from the skillet and return it to medium-high heat. Put the sandwich into the hot pan and set a pot filled with water (or something else heavy) on top to weigh it down firmly.

Cook the first side of the sandwich for three to four minutes. Once the bread is golden-brown and crispy, flip it over, press it down again and cook the second side for another three to four minutes.

Set your skillet over medium-low heat and coat lightly with vegetable oil. Shake the bottle of Just Egg well and pour in your desired amount. Scramble until the liquid is cooked through, stirring occasionally with a spatula. Turn off the burner.

Stack the number of tortillas you plan on using in your pot and cover with the lid. Warm the pot on low heat for one to two minutes, carefully flipping the whole stack of tortillas halfway through. The tortillas should be warm and pliable. If they seem dry, sprinkle in a few drops of water, cover and heat again.

Lay out each tortilla on a plate and fill with desired amount of each topping.

In a skillet, heat ½ teaspoon of oil over medium-high heat. Add the shallots and sauté for two to three minutes. Add the broccoli (or whichever vegetables you’re using) and saute for three to five minutes. Add the shredded carrots and sauté for another one to two minutes. Transfer the cooked vegetables to a plate or bowl.

Lower heat to medium and add a little more oil to the skillet. Pour in the Just Egg and scramble, stirring occasionally with a spatula, until all the liquid is cooked through. Use your spatula to break the scramble into bite-sized chunks. Transfer to a separate plate or bowl.

Return the pot of noodles to medium heat. Pour in the Pad Thai sauce and stir to coat noodles. If the noodles are sticking together or to the pan, add a splash of water. Next, add the cooked vegetables and sauté together. Once everything is sizzling and the noodles are browned in a few spots, add in the scrambled Just Egg and sliced green onion. Mix everything until heated through and turn off the heat. Squeeze some lime juice over everything and taste for additional sauce or salt.

Transfer to serving plates and garnish with chopped peanuts, another squeeze of lime and cilantro (if you have it). Sprinkle with red pepper flakes for added heat.