Egg-less Omelet Premium PD Recipe


This cholesterol-free organic plant-based omelet will protect humans, animals and our planet while making you look like a gourmet chef. This easy-prep, set-it-and-forget-it cooking technique guarantees a perfectly cooked fluffy eggless omelet, allowing you time to focus on delicious fillings. Move over, tofu scramble! Protective Diet’s vegan omelet looks and tastes exactly like the real deal to please egg loving brunch guests.

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(5 / 5)

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11 people rated this recipe

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Comments (10)

  1. posted by Elissa Ward on February 5, 2021

    With my husband in the hospital for an operate, and me sending food in for him to eat, all he wanted was potato soup and breakfast burritos.
    This recipe totally fit the bill for an egg substitute in the breakfast burritos. I took portions of the omelette, added to the roasted veg, layered on Ultimate Cheese Sauce, and placed in a homemade tortilla and rolled up. Next, I am doing it in a hand pie. Brava, Julie!

  2. posted by Judy Chancey on November 10, 2020

    Oh my goodness, this recipe for omelets is so good. My filling was chopped tomato, PD salsa, mushrooms, garlic and onions. I had enough filling for omelet last night for dinner and another omelet for breakfast this morning. Another keeper!

    • posted by Judy Chancey on November 10, 2020

      I also made it the first time with the cook along video, class 189. It was fun and very helpful.

  3. posted by Karen McKendry on November 4, 2020

    Oh my gosh this is so easy to make and very tasty. I will be making this again and again!

  4. posted by diane ogdon on March 11, 2018

    This recipe is so good. It was super easy to make. I was amazed that it looked and tasted just like eggs. I’m never disappointed when I follow the directions and read the notes. Julie does the work for us.

  5. posted by Diane Wessel on December 7, 2017

    This recipe was so easy! My stomach could never handle a real omelet, so I really enjoyed this one. We added the left over veggies from our fajita. I had two smaller pie plates, so I divided the batter between the two. It was the perfect size for me and hubby.

  6. posted by Stephanie Hoffpauir on October 9, 2017

    This is beyond easy! Adds a heartiness to my PD savory breakfasts! Thanks Julie!

  7. posted by Barbara Blazek on October 5, 2017

    Just watched the co-cooking class and immediately made the omelet. Wow! I wasn’t expecting much out of 3 strange ingredients and 25 minutes, but wow! I ate part right away with salsa and the taste and texture are spot on. My tummy is grateful it isn’t really eggs! Can’t wait for the frittata recipe that might be coming. And I’m looking forward to a breakfast sandwich tomorrow! Thank you, Julie (and Jerry for tasting all the test recipes)!

  8. posted by Cheryl Jezak on October 3, 2017

    OH MY! This recipe is soooooo easy and it is DELICIOUS!!! I followed along with Julie Marie’s CO-COOKING lesson and was enjoying this before the end of class. Seriously so good. Thanks for perfecting this recipe Julie Marie and Jerry for all of your taste testing.

  9. posted by Marie Cayuela on October 3, 2017

    Couldn’t be easier! Comes together quickly and so very tasty! Thanks Julie Marie.

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