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Italian Omelet

Recipe Courtesy of: Bob Goldberg


  • 3 VeganEggs (6 level tbsp of VeganEgg whisked with 1 1/2 cups ice cold water)
  • 1 tsp vegan butter or margarine
  • 3 leaves fresh basil, roughly chopped
  • 4 cherry tomatoes, sliced in half
  • 1/4 cup shredded Vegan Garden Herb Cheese
  • Salt and pepper to taste


  1. Whisk or blend VeganEgg with ice cold water until smooth. Let sit for 1 minute
  2. Melt vegan butter in a pre-heated medium-sized skillet set to medium-high heat. Pour mixture into skillet (“egg” should sizzle in pan), and gently pull “egg” mixture toward the center with spatula so that uncooked “eggs” can reach the hot pan surface. Let sit for 2-3 minutes, then add “cheese”, tomatoes, basil, salt and pepper to one side of omelet (the half farthest from you will make folding easier later on)
  3. When omelet starts to dry around the sides, use spatula to gently scrape and loosen omelet edges from skillet. You can carefully peek under with the spatula to see if browning has started, and reduce heat if necessary. When surface of omelet looks dry and underneath is golden brown, carefully flip empty side of omelet onto the “cheese”, basil and tomatoes side. This takes practice, but consider yourself an omelet master if you can do it in one go

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