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Easy Plant-Based Southern Omelet
A staple of Southern diners, the loaded omelet gets a fully plant-based makeover here. Diced potatoes, colorful bell peppers, and sweet yellow onions sizzle in the skillet before being blanketed in liquid vegan eggs. You'll get that soft, satisfying texture and hearty flavor you crave, all finished with melted dairy-free cheese. It's a fantastic way to clear out the vegetable crisper for a relaxed weekend brunch.
Ingredients
- 30 MINUTES OR LESS • ONE POT
- 2 tablespoons extra-virgin olive oil
- 1 small potato, cut into ¼ -inch dice
- ½ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 small red bell pepper, cut into ¼ -inch dice
- 1 small green bell pepper, cut into ¼ -inch dice
- ½ cup diced ( ¼ inch) yellow onion
- 4 cups liquid vegan eggs, or 1 recipe Tofu Scramble Puree
- ¼ cup shredded vegan cheese
Instructions
- 1Warm a large skillet over medium heat for 30 seconds. Add the olive oil, diced potato, sea salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the potatoes turn light brown.
- 2Mix in the diced red bell pepper, green bell pepper, and yellow onion. Cook for 4 minutes, then spread the vegetables out in an even layer across the bottom of the skillet.
- 3Pour the liquid vegan eggs directly over the cooked vegetables without stirring. Scatter the shredded vegan cheese evenly across the top, then place a lid on the skillet. Leaving the mixture undisturbed ensures a solid, foldable base.
- 4Let the omelet cook covered for 4 minutes. Remove the lid and use a large spatula to carefully fold the omelet in half.
Nutrition
514kcal
Calories
28g
Protein
36g
Fat
1.5g
Fiber
2g
Sugar
1mg
Sodium
Notes
- Prep: Dice the potatoes and peppers uniformly so they cook at the same rate.
- Serving: For a little kick, drizzle the finished omelet with white barbecue sauce, comeback sauce, or your favorite hot sauce.
- Swap: If you don't have liquid vegan eggs, a blended tofu scramble puree works beautifully as a substitute.