Vegan Foldover Omelette

Recipe by
5 Mins


  • 180ml Crackd The No-Egg Egg
  • 20ml Vegan Cream
  • Salt and Pepper
  • ¼ Red Onion, diced
  • ½ Avocado, diced
  • 4 Cherry Tomatoes, quartered
  • 1 Tsp Fresh Coriander, chopped
  • 1 Tsp Olive Oil
  • ¼ Tsp Chilli Flakes or finely sliced Jalapeño


1. Pre heat the oven to 180°C (160°C fan).

2. Mix together Crackd The No-Egg Egg and vegan cream with the salt and pepper in a bowl.

3. Mix the chopped vegetables and olive oil to create the salsa.

4. Put a little oil or vegan spread in a non-stick oven proof pan or an 8 inch non-stick cake tin and heat in the oven for 3 minutes.

5. Pour in the egg mix and allow to cook for 15-20 minutes in the oven.

6. When the omelette is firm and set spoon the salsa mix over the top and place back in the oven for 2 minutes.

7. Remove from the oven, fold over and serve with mixed leaves and pea shoots.

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