Olive Oil (as needed)
into a small pan over medium-low heat and then pour in
JUST Egg® (1/2 bottle)
Salt (to taste)
Ground Black Pepper (to taste)
Fresh Basil (1 tsp)
Fresh Thyme (1/2 tsp)
. Spread evenly on top of the omelet.
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)
Vegan Mozzarella Cheese (1/4 cup)
. Let cook for about 2-3 minutes.
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.
Fold omelet over and cook for 1 minute on each side – the inside should be fully cooked.
Serve with a delicious piece of fresh bakery bread! I used a freshly roasted garlic clove loaf.