Recipe of the Month – Vegan Omelette

December’s Variety and Ultimate boxes both contain an egg-free omelette mix from German company Terra Vegane. This is the first vegan omelette mix where all you have to do is add water. It can also be used to make quiche, tortilla, frittata and Tamagoyaki. The recipe below is for a classic American diner breakfast omelette filled with green peppers, onions and mushrooms. Add golden hash browns and toast for extra authenticity – see recipe below.

DENVER OMELETTE AND HASHBROWNS

Makes 1 serving… Have a friend? Double the recipe…Have a posse? Multiply and have a Brunch Party!

INGREDIENTS:

  • Terra Vegane Egg-Free Omelett Mix
  • 1/4 Medium-Sized Onion, diced
  • 2 Mushrooms, sliced
  • 1/2 Green Pepper, diced
  • 1 Large Potato
  • Salt, Pepper, Granulated Garlic Powder– according to taste.
  • Small amount of Oil
  • Toast & Margarine (optional)
  • Ketchup (optional…. or is it?)

DIRECTIONS

Omelette:

  1.  Add the mushroom, peppers, and onion to a non-stick pan on medium high heat. Optional: use a little oil.
  2.  Mix the Terra Vegane Egg-Free Omelett mix as according to package with water. Between 40-80g Omelett Mix will make a decent sized omelette.
  3.  Pour the prepared omelette mix evenly over the veggies in the pan. Do not stir the mixture in the pan!
  4.  Let cook for 3 or more minutes– until the bottom of the omelette is cooked and the top is no longer liquid. At this point, it should be easy to slide a spatula under the omelette, and it should all stay together– if not, let cook longer.
  5.  Flip and cook on other side for 2-3 minutes.

Hash Browns:

  1.  Boil a pot of water.
  2.  Once water is boiling, drop in the whole potato.
  3.  Boil potato for 10-12 minutes. It should be a little soft, but not fully cooked (still a little raw).
  4.  Remove potato from water and let cool down for a few hours or overnight in the refrigerator. *Tip: make some extra potatoes, you may want more hash browns sooner than you think!
  5.  Once potato is cold, shred using a hand grater.
  6.  Heat a pan with some oil.
  7.  Add shredded potato to pan, sprinkling on loosely– do not pack or press.
  8.  Cook for about 7-10 minutes, or until you can see the bottom side become golden/brown. They should stick together at this point.
  9.  Drizzle a small amount of oil on the top of the hash browns, and flip.
  10.  Sprinkle the top with salt, pepper and granulated garlic powder, and cook for another 5-7 minutes.

Plate the Egg-Free Denver Omelett, and Hash browns, garnish with toast, fruit, ketchup, hot sauce, or whatever else you think they might do in Denver before devouring this delicious diner-staple.

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