Cooking Instructions
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Step 1
Heat
Olive Oil (as needed)
in a small pan over medium-low heat and then pour in
Egg Replacer (1/2 bottle)
.
Step 2
Add
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Fresh Basil (1 tsp)
, and
Fresh Thyme (1/2 tsp)
. Spread evenly on top of the omelet.
Step 3
Evenly spread
Canned Cannellini White Kidney Beans (2 Tbsp)
,
Black Olives (2 Tbsp)
,
Capers (1 Tbsp)
,
Marinated Artichokes (1 1/2 Tbsp)
,
Vegan Parmesan Cheese (1/2 Tbsp)
, and
Vegan Mozzarella Cheese (1/4 cup)
. Let cook for about 2-3 minutes.
Step 4
Add the
Fresh Baby Spinach (2 cups)
and let cook for about 2 more minutes. The bottom of the omelet should be cooked and continue to slowly cook through to the top.
Step 5
Fold omelet over and cook for 1 minute on each side – the inside should be fully cooked.
Step 6
Serve with a delicious piece of fresh bakery bread! I used a freshly roasted garlic clove loaf.
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