It's time to whip up a little something eggs-tra special! This vegan egg spinach omelet is certainly worth celebrating!
People eat eggs for the protein content, but you can have your vegan egg and your protein too! Let us show you how!
INGREDIENTS
Omelet Batter
- 2 Follow Your Heart Vegan Eggs (4x tablespoons)
- 1 scoop Sunwarrior Warrior Blend Natural Protein
- 1 ½ cup ice cold spring water
- A small handful organic spinach
- Pinch Sunwarrior Sea Salt
Toppings
- 1 cup organic spinach
- ¼ cup organic chopped organic white and red onions
- ¼ cup of chopped organic yellow and red peppers
- 5 halved organic cherry tomatoes
- Sunwarrior Sea Salt and Organic Pepper to taste
- Optional: Organic Salsa
DIRECTIONS
- Heat pan coated with about a tablespoon of olive oil on med-high heat
- Chop and prepare dry ingredients
- Combine Vegan Egg powder, water, Warrior Blend protein, and spinach in a blender (or whisk in a bowl)
- Pour blended Vegan Egg batter in to heated pan and let fry for a few minutes
- Lower heat to medium
- Add about ½ of chopped vegetables and spinach to one half side of the omelet
- Let cook for a few minutes until slightly golden brown and firm on the bottom
- Fold bare side of the omelet. Be careful so as not to break it
- Flip omelet over carefully to thoroughly cook the other side
- If you’d like you can add remaining onions, peppers, and spinach to the pan to fry lightly
- Remove omelet and place on a serving plate
- Arrange toppings
- Salt and pepper to taste
- Enjoy!
*This Vegan Egg spinach omelet takes about 15 minutes to make and tastes delicious. Add a scoop of Sunwarrior Plant-based protein to the "vegg,” batter to up the nutritional content.
