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The best part about Chick Eggless Omelette is how you can make them with your favourite omelette fillings. Here are a few recipe ideas to get you started, but go ahead and make your faves. Or get creative!
Heat vegan butter or butter-flavoured cooking spray in a non-stick pan to medium-low.
Sauté diced onions, bell peppers, and vegan ham for 3-4 minutes, stirring frequently with a spatula. The vegetables should be slightly wilted, and everything should be cooked through.
Level out the ham and veggie mixture with your spatula, so it’s evenly distributed on the bottom of the pan.
Shake Chick well and pour gently into the pan. Gripping the pan’s handle, swirl it in a circular motion over the heat to evenly distribute Chick over the bottom. Cover it with a lid and allow to set (approx. 2 mins).
When you begin noticing bubbles form on your omelette, layer the cheese on.
Begin prying up the edges of the omelette with your spatula, checking for doneness beneath.
When you feel you can safely fold the Chick omelette in half in the pan (over the cheese) without breaking it, go ahead.
Cook for a minute or two longer till you notice slightly crispy edges. Serve hot and enjoy!
Heat vegan butter or butter-flavoured cooking spray in a non-stick pan to medium-low.
Sauté spinach and onion powder, together. Once wilted and cooked through, set aside on a plate on some paper towel, to absorb moisture. In the same pan, bring more vegan butter or butter-flavoured cooking spray up to a medium heat.
Shake Chick well and pour gently into the pan. Gripping the pan’s handle, swirl it in a circular motion over the heat to evenly distribute Chick over the bottom. Cover it with a lid and allow to set (approx. 2 mins).
When you begin noticing bubbles form on your omelette add cooked spinach through the middle of it and sprinkle on the Parmesan.
Begin prying up the edges of the omelette with your spatula, checking for doneness beneath.
When you’re confident can safely fold the Chick omelette in half in the pan (over the spinach) without breaking it, go ahead.
Cook for a minute or two longer till you notice slightly crispy edges. Serve hot and enjoy!
Heat vegan butter or butter-flavoured cooking spray in a non-stick pan to medium-low.
Sauté sliced mushrooms and garlic together. Moisture will emerge from the mushrooms as they cook—sprinkle salt, pepper, parsley over them, as they cook down. When the mushrooms have cooked down and little moisture remains in the pan, set the now cooked mushrooms aside.
In the same pan bring more vegan butter or butter-flavoured cooking spray up to a medium-low heat.
Shake Chick well and pour gently into the pan. Gripping the pan’s handle, swirl it in a circular motion over the heat to evenly distribute Chick over the bottom. Cover it with a lid and allow to set (approx. 2 mins).
When you begin noticing bubbles form on your omelette add cooked mushrooms as well as the cheese through the middle of it.
Begin prying up the edges of the omelette with your spatula, checking for doneness beneath.
When you’re confident can safely fold the Chick omelette in half in the pan (over the mushrooms and cheese) without breaking it, go ahead.
Cook for a minute or two longer till you notice slightly crispy edges. Serve hot and enjoy!
Heat vegan butter or butter-flavoured cooking spray in a non-stick pan to medium-low.
Shake Chick well and pour gently into the pan. Gripping the pan’s handle, swirl it in a circular motion over the heat to evenly distribute Chick over the bottom.
Immediately, sprinkle chives over the surface of the omelette. Cover it with a lid to allow to set (approx. 2 mins).
When you begin noticing bubbles form on your omelette add cheese through the middle of it.
Begin prying up the edges of the omelette with your spatula, checking for doneness beneath.
When you feel you can safely fold the CHICK omelette in half in the pan (over the cheese) without breaking it, go ahead.
Cook for a minute or two longer till you notice slightly crispy edges. Plate, and sprinkle fresh, finely chopped chives overtop if desired.
