Recipe courtesy Naturally Nina
Recipes - Breakfast, Cooking
Vegan Big Breakfast - Orgran Health & Nutrition
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
SHARE THIS RECIPE
- 1/4 ORGRAN Vegan Easy Egg™
- 1 teaspoon mixed herbs, dried
- 1/2 cup water
- 2 mushrooms
- 1 spring onion
- handful of baby spinach
- smoked carrot lox
- black pepper, to taste
- wholegrain or pumpkin bread, to serve
- Mix the Vegan Easy Egg™ with dried herbs and ½ cup water, and allow to thicken for 10 mins.
- Slice up the spring onion and mushrooms, then sauté in a non-stick pan until soft.
- Pour the egg mix on top of the sautéed veggies and cook until the omelette is firm and no longer glossy.
- Flip over, add in half of the baby spinach and cook until golden.
- Serve topped with black pepper and a drizzle of sriracha, together with carrot lox, toasted bread and the fresh baby spinach and cucumber.