Note: This recipe is completely vegan unless you would like to substitute animal-based eggs, cheese, or butter.

Ingredients

• 3/4 cup of Just Egg Plant-Based Egg (or 3 eggs, non-vegan)
• 1/8 tsp baking powder
• 1/8 tsp salt
• 2 tsp olive oil or vegan butter (such as Miyokos)
• 3 tbsp Treeline French-Style Cheese (or Boursin cheese, non-vegan)
• Pepper to taste
• 2 tbsp of crushed potato chips (I like Boulder Canyon with Avocado Oil)
• Chives (optional, garnish)

Instructions

1. Prepare the garnishes (optional): Slice the chives. Crush 1/4 cup potato chips by placing them in a ziplock bag and crushing them with the bottom of a jar or mug.
2. Prepare the Just Egg: Add 3/4 cup Just Egg mixture to the pan. Season with salt and pepper to taste, 1/8 tsp baking powder, and 1/8 tsp salt to a small bowl. Whisk until combined.
3. Heat 2 tsp of olive oil or butter in a pan over low to medium heat. Note: I recommend getting this affordable cast iron skillet if you do not yet have one!
4. Add Just Egg mixture to the pan. Season with salt and pepper (optional).
5. Cover the pan and cook undisturbed for about 3-4 minutes, until it is mostly cooked and no longer liquidy on top.
6. Add 3 dollops of Treeline French-Style Cheese (1 tbsp each) to in a line down the center of the Just Egg.
7. Use a spatula to to roll the omelet into a tight cylinder. Cook for an additional 2-3 minutes.
8. Final Touches: Transfer the omelet with the seem-side down onto a plate. Top additional black pepper, crushed potato chips, and chives (optional). Enjoy!

*Caloric and nutritional values will change based on exact ingredients and amounts used.

Note: This recipe was adapted from Nora Cooks and the tv show, The Bear.