Just Egg Hash Brown Omelet
Just Egg Hash Brown Omelet is the perfect breakfast, snack, or hangover cure. 😉 Done in just over 5 minutes and requires very few ingredients. It’s good just because of its simplicity – you can taste all of the ingredients.
You literally just pop a hash brown into a small pan layered with “Just Egg,” over a slice of vegan cheese. I added olives because I had them and think they’re amazingly delicious in any omelet, some oregano, salt & pepper, and then topped it all with a combo of Cholula and Aardvark hot sauce. Voila… Just Egg Hash Brown Omelet pure deliciousness.
Since I’ve become your every day “Just Egg” whore, I can’t stop creating omelets. I have a Just Egg California Omelet recipe that I’m going to post soon, too. It might be my favorite one yet, and there have been many contenders! Coming soon will be a Just Egg frittata and a Just Egg quiche. My blog just may turn into an ode to Just Egg. Fuck it! Why not? 2020 has been nothing but anything and everything I NEVER thought it would be.
Let me know what you make with your Just Egg. In the meantime, enjoy the shit outta this Just Egg Hash Brown Omelet! 😉
For your Just Egg Hash Brown Omelet cooking pleasure and a relaxing morning (I finally just taught myself this version on the piano)…
Just Egg Hash Brown Omelet
Serves 1 – 2
Ingredients –
1/2 container of Just Egg
1 frozen hash brown
2 Tbl sliced black olives
1 slice vegan cheddar (provolone or smoky gouda would be delish as well – cheddar suits the hangover best – lol)
1/2 tsp dried oregano
Salt & pepper to taste
Olive oil for pan
Directions –
Either microwave your hash brown or cook it in your pan first and then remove it
In a small pan, add olive oil over medium heat. Once hot, pour in Just Egg and sprinkle evenly with oregano, and salt & pepper – let cook for one minute
Place your cheese slice in the center of the Just Egg in the pan (you may need to turn your pan down to medium-low if your Just Egg is cooking too fast). Place your hash brown in the center on top of the cheese, then sprinkle the olives evenly around the hashbrown and let cook for about 1-2 minutes (until bottom is lightly brown or cooked to your liking)
Flip the omelet carefully to keep it fully intact and let cook on the other side for 1-2 minutes more
Done!
Drink pairing –
Red beer (I like mine with a dash of Tabasco)
Mimosa
Pale ale
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