No-Egg Mushroom Omelette

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No-Egg Mushroom Omelette

The first name that comes to mind when thinking of a classic French Omelet is the undisputed: Jacques Pépin. With the Nomelet, presented to us by the VERY Food Co., we can honour his classic recipe for the French omelette while adding a twist of our own. This recipe, which takes less than 10 minutes to make, will bring colour to the breakfasts of those who are on a plant-based diet.


  • 170 ml Nomelet
  • 5 Button Mushrooms, sliced thinly
  • 2 tbsp Vegan Butter
  • Salt and White Pepper (to taste) 
  • Fresh herbs like Chives/Basil/Tarragon (sliced thinly)



Sautee the mushrooms in a non-stick pan with a tablespoon of vegan butter. Set aside.

Mix the Nomelet, a pinch of white pepper and a pinch of salt in a bowl.

Melt the butter in a non-stick pan.

Pour the omelette mixture into the pan and fry for 2-3 minutes.

Tilt the pan slightly and roll the omelette gradually with the aid of a spatula until you achieve a half-moon. Tap the pan to the countertop to make it slide easier to the edge.

Flip the pan to your plate with an angle so you end up with a long rolled cylinder of an omelette.

Garnish with the sauteed mushrooms and sliced herbs.


  • Author: Yağmur Dide Vurgun
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