“Just Egg” New Yorker Omelet
“Just Egg” New Yorker Omelet is VEGAN & loaded with delicious Italian NY style flavors. Easy, healthy, done in 10 minutes! If you follow my blog, you already know how obsessed with JUST EGG I am. I literally eat it (mostly in omelet form) every morning that I can. I was a lover of real eggs back in the day, but Just Egg is even better in my opinion! Vegan eggs for the win – hell yeah.
Currently, I am on a road trip through California. You can follow my journey on Insta (https://www.instagram.com/foodgalleygab/) or some of it on FB (https://www.facebook.com/foodgalleygab). I left about 17 days ago from Portland, OR. Sadly, I have only had my Just Egg twice at the beginning of my adventure. I brought my camping stove so I could stay in motels and keep the trip cheap-o. The stove has somewhat worked but I am loving how vegan-friendly California is. And, I’m obsessed with Ike’s sandwiches.
2020 sucked for almost everyone. It sucked pretty extra hard for me with a fucked up post-divorce scenario. I needed 2021 to start with a bang so I made a decision to do my California road trip adventure with my kiddo, Greyson. I was gone a week later. And, honestly… it has been AMAZING so far. Taking the time to sort out my plans, be happy (first time in two years I’ve made it this long without depression), and be outside as much as possible. Thus far, a massive success.
I stopped in southern OR for one night. Then San Fran, Santa Cruz, San Luis Obispo, Venice Beach, Palm Springs (and surroundings), and Calabasas (and surroundings). I’m eventually hitting up Monterey and will then stay with my sister and fam in Santa Clara. I’ll take a breather there and then head to Mendocino, and back into OR. From there I’ll stay in Ashland, then Sisters, and finally, back home to Portland. I haven’t decided if I am going to stay in Portland before I get to China. They will aren’t letting in dependents so I am still stuck, teaching from abroad. I can’t believe we were supposed to move last July. I am so ready to be back in China living the glorious expat life! Like, yesterday…
Anyway, back to vegan omelets. “Just Egg” New Yorker Omelet is the bomb! This is great for breakfast or for any meal of the day! I have loads of delicious Just Egg recipes. Click on the name of the recipe below to bring you directly to that link. Cheers to making this year better. 🙂
More Just Egg recipes: (click on title)
Vegan “Just Egg” Southwest Omelet
Just Egg Hash Brown Omelet
The BOMB Just Egg Vegan California Omelet!
Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet
Vegan “Just Egg” 5 Minute Breakfast Sandwich
For your cooking pleasure – (been listening to lots of Bob Dylan on my road trip):
“Just Egg” New Yorker Omelet
Makes 1 large omelet
Ingredients –
1/2 bottle of Just Egg
1/4 C shredded vegan mozzarella (I used Violife)
2 tsp vegan shredded parmesan (I used Follow Your Heart)
1 Tbl capers
1 1/2 Tbl chopped marinated artichoke hearts
2 Tbl sliced olives (I used black olives)
2 C loosely packed baby spinach
2 Tbl (heaping) cannellini beans
1/2 tsp fresh chopped thyme (less if using dried thyme)
1 tsp fresh chopped basil (less if using dried basil)
Salt & pepper to taste
Olive oil for pan
Directions –
Heat oil in small pan over medium low and then pour in Just Egg
Add salt, pepper, basil, and thyme (spread evenly on top of omelet)
Evenly spread beans, olives, capers, and cheese – let cook for about 2-3 minutes
Add the spinach and let cook for about 2 minutes more. The bottom of the omelet should be cooked and slowly cooking through to the top
Fold omelet over and cook for one minute on each side – the inside should be fully cooked
Serve with a delicious piece of fresh bakery bread! (I used a fresh roasted garlic clove loaf)
Pair with –
Cava sparkling wine OR a Blanc de blancs
Vegan Quinoa Chorizo Loaded Breakfast Burrito
Vegan Quinoa Chorizo Loaded Breakfast Burrito is the bomb! So easy, so delicious, crazy healthy, and flavor-packed. Done in 10 minutes! If I could make this every weekend, I would.
I made my own instant pot pinto beans which really adds to the overall deliciousness of this vegan breakfast burrito. Honestly, any breakfast that is Mexican-inspired is almost always a huge hit with me. In the pictures below, you can see that I have it in a wrap (burrito-style) but also have it as a bowl (or a scramble). Both are equally as amazing – I pinky promise. This particular badass Vegan Quinoa Chorizo Loaded Breakfast Burrito recipe is a proud moment for me. When simplicity meets healthy and then makes out with deliciousness, I’m fucking sold. 😉
Here’s some information about quinoa for those of you who are not fully in the know about its awesomeness: Quinoa is an ancient grain. What that means is it really hasn’t been changed much over hundreds of years. It is also considered a “supergrain.” Quinoa is high in fiber, protein, iron, B6, and is gluten-free. It is also super high in antioxidants (helps aging and the fight against diseases). If you would like more information on how/why quinoa kicks some serious ass, click HERE.
On that note, eat well, stay healthy, and remember FGG’s mantra, “Like the mind, food is a terrible thing to waste.”
With the craziness of this week and 2020 in general, chasing happiness can be both almost impossible and exhausting. Personally, to say this has been the worst year (really 18 months) of my life has been an understatement. Cooking and trying to stay healthy are incredibly important during these times. I try hard to remember this. The one thing that has helped me the most through this year of pain is music. Cooking and listening to music together is an extreme form of therapy for me as well. 🙂 I hope it helps you through the pain and uncertainty, too. When you’re cooking your Vegan Quinoa Chorizo Loaded Breakfast Burrito, I encourage you to do so with this awesome Tiny Desk Concert…
Vegan Quinoa Chorizo Loaded Breakfast Burrito
Serves 2-4 (small wraps or big burritos)
Ingredients –
2-4 wraps (if you’re doing the burrito version – not a bowl) – I used whole wheat
1 C vegan chorizo (Trader Joe’s is the BEST!)
1 C cooked quinoa
1 1/2 C pinto beans (I cooked mine in my instant pot)
1/3 C sliced black olives
1/3 C diced ripe avocado
*Optional – 1/2 C vegan shredded cheddar
*Optional – 1/4 loosely chopped fresh cilantro
1 Tbl taco seasoning
1-2 tsp dried oregano
Salt & pepper to taste
Oil for pan
*Optional – hot sauce to dress the burrito when done
Directions –
Heat oil in pan on medium and then add pinto beans, quinoa, olives, taco seasoning, oregano, and salt & pepper – stir occasionally for about 3-5 minutes or until hot and blended
Mix all ingredients from pan and the rest of the ingredients in a large bowl – mix well
Separate mixture onto 2-4 different wraps and fold (or make these breakfast bowls, not wraps)
Smother in hot sauce if you so desire
Done!
Drink pairings:
Red beer (this is a light beer mixed with tomato juice – I often splash some Tabasco or hot sauce in there as well)
Classic or Spicy Bloody Mary (Annie’s makes a vegan worchestire sauce!)
Vegan “Just Egg” 5 Minute Breakfast Sandwich
This is the easiest vegan breakfast sanbo eveerrrr. Loaded with vegan sausage, vegan cheese, avocado, fresh parsley, and salt & pepper on sourdough. I appreciate something cooked in the morning but don’t have a lot of time. This has become my go-to over the past few months.
I’ve said it in my other “Just Egg” posts. Whole Foods sells it for $4.99! This is the only time that WFs has significantly beat Safeway and every other store in such a price divide. It is upwards of $8.99 at other places. CRAZY!
“Just Egg” is the fucking bomb. The consistency and flavor is so amazing that it can easily hold its own in any omelet making competition, and would fool most with its look and taste. Check out my two “Just Egg” omelet recipes as well. Totally delish.
Vegan “Just Egg” 5-Min Breakfast Sandwich is an awesome way to start your hectic day. My work schedule is so weird because of this virus. Sometimes, I think it’s amazing. Other times, it totally can stress me out. Egg yourself up to get off on the right foot. Good breakfast, good day. 😉
For your morning cooking delight…
Vegan “Just Egg” 5-Min Breakfast Sandwich
Yields: 1
Ingredients-
2 pieces of bread (I used sourdough)
1/3 btl of “Just Egg” (you can use half the bottle for a bigass sandbo!)
1/4 ripe avocado – will smash on sandwich
1-2 vegan sausages (I use Lightlife and make 2 medium-sized sausages – however; in some of these pics, I’ve used Beyond Meat Veggie Sausage)
1 slice vegan cheese (I used provolone in this pic; however, usually I use cheddar)
Salt & pepper to taste
Vegan butter for pan
Optional- Fresh parsley to taste
Directions-
Place 2 pieces of bread in toaster
If using frozen sausages, place in microwave now. If using Lightlife, have patties ready for pan
Heat a small pan with butter on medium
Once hot, pour “Just Egg” in with salt & pepper. It will quickly start to bubble. After about 2 minutes of bubbling, fold the egg in half – if using parsley, add now – (throw on vegan patties and cook on the other half of pan if using Lightlife sausages)
After 1-2 minutes, flip egg and turn off heat
Smear avocado on both sides of toast and cut the cheese in half and place on each side on top of avocado. Place egg on toast and make your sandwich. Cut sanbo in half.
Done!
Two Vegan Breakfast Toasts!
Two Vegan Breakfast Toasts! Why two? Because it’s twice as nice. 😉 These delicious delights are incredibly easy, healthy, and quick to make. Everything you want in a breakfast! Lord knows, no one has endless amounts of time in the A.M. Mornings are the foundation of my day. If they start out shitty, the road is long for the rest of the day. I am a believer in starting your day right.
The first toast is loaded with avocado & shiitake mushrooms, and the second is loaded with spicy roasted red pepper hummus (click the name for link to my hummus recipe) & Italian veggie sausage. I LOVE glorified toasts in the morning. I usually have them with a green fruit smoothie and a cup of hot water with lemon, agave, ginger, and cayenne pepper. I feel like that perfect trifecta starts my body’s day at some form of homeostasis. No doubt I need that to cope with my 10 or 11 classes/day with 25-35 kiddos/class. Sigh… This is why my thighs will always touch. 🙁 Haha. I’ll never have enough energy to go nutty enough on the working out scene and I’ll always need my medicine, I mean, wine ;), after a long and crazy day of teaching, mommy-ing, cooking, blogging, writing, and house cleaning. INSANE! Let these two fabulous toasts at least ease some of the burden of your day, too! Wanna vent about it? Do it here! Leave your crazy lives and morning stressors in the comment section. I now have Heyoya as well which means you can leave voice comments. SO cool! Let’s get to know one another and our insane day-to-days!
Lastly, my very first e-cookbook, Easy Vegan Mexican & Italian Inspired Food, is now officially available on Amazon for a mere $2.99! And, no. You DON’T need a Kindle to read it! The Kindle is free to download (mine did it automatically with purchase) and therefore you can read on your iPhone, computer etc. What makes this cookbook so unique?! I have songs and well- researched drink pairings for every single recipe including slightly racy, and “Heather-style” inappropriate commentary for each page as well! Please leave me a review if you purchase it! They’ll be more to come by the end of the summer! Thanks for all of your support! Love, FGG
This album below (and Come Away with Me) are my 2 favorite Sunday morning albums to cook to and start the morning with!
UGH! CAN’T FIX THE GIANT GAP B/W THE PIC AND THE RECIPE CARD. WORDPRESS KILLS ME!
- 2 pieces of toast (I use black sourdough rye from Trader Joe's)
- 1 avocado - smashed
- 1 C of shiitake mushrooms (without stems)
- 1 Tbl chopped fresh cilantro
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 Tbl olive oil
- 2 Tbl veggie broth
- Salt & pepper to taste
- Red pepper flakes to taste (optional)
- 2 pieces of toast (I use large sourdough slices)
- 1/3 C spicy roasted red pepper hummus (I use my own recipe - link in blog post)
- 2 Tbl vegan cream cheese (I use Tofutti)
- 1 1/2 C baby spinach
- 2 large veggie sausages (I use Trader Joe's Italian Vegan Sausages) - sliced
- 1 tsp oregano - fresh or dried. If fresh, chop
- 1 1/2 Tbl of olive oil
- Salt & pepper to taste
- Heat pan on medium with olive oil
- Add mushroom, salt, pepper, red pepper flakes, garlic & onion powders, and stir for about 3 minutes
- Add veggie broth and cilantro and stir occasionally for about 4-5 minutes more - shiitakes should be slightly crisp but not dry
- Remove from heat
- Evenly smear the smashed avocado onto both pieces of toasts
- Evenly divide the contents of the pan onto both pieces of toast
- Done!
- Heat pan on medium with olive oil
- When hot, add veggie sausage, salt & pepper
- Stir occasionally for about 5 minutes (we want to brown the outside of the sausages)
- Add the oregano and stir occasionally for 1-2 minutes more
- Add the spinach and stir occasionally for 2-3 minutes - spinach should be bright green and slightly wilted - do not over cook
- Remove from heat
- Evenly spread the cream cheese and then the hummus on both pieces of toast
- Evenly spread the contents of the pan on top of the toasts
- Done!
- White wine - riesling or chablis
- Red wine - pinot noir or zinfandel
