Vietnamese style Omelette

Vietnamese style Omelette

Just egg, sliced shiitake mushrooms, diced jalapeños, halved cherry tomatoes, diced onions and minced garlic.

Seasoned with mushroom/vegetable bouillon powder, soy sauce, vegan fish sauce salt msg and sugar and pepper.

before cooking: mix Just egg with a teaspoon of bouillon powder, a teaspoon of soy sauce, a teaspoon of vegan fish sauce, and salt msg and sugar to taste. (note: for me, I actually used a bit more than than a teaspoon of soy sauce and vegan fish sauce because I like it a bit more salty. Adjust to taste)

1. On a non stick pan, medium high heat, oil on pan (maybe a couple tablespoons? add more if the pan looks dry), stir fry and cook down the onions mushrooms and jalapenos until slightly charred/browning. I added pinches of salt to these to help them release water.

2. Add cherry tomatoes and let them cook down. Also added pinches of salt to help release water.

3. once cherry tomatoes are starting to wrinkle add garlic

4. when the cherry tomatoes are even more wrinkled and blistered add some pepper, smush them a bit to release the juices and stir.

5. make sure evrything is evenly leveled and then pour in the Just egg mixture.

6. Once you start to see the surface of the just egg bubbling turn down the heat to a medium low and just let it sit there (you can use this time to clean up!)

7. Its cooked once the omelette can easily slide around the pan. Before plating, sprinkle more black pepper over the omelette. Take it off the heat and flip and fold it onto your serving surface.

8. Enjoy with some rice!

vegan fish sauce I recommend: 24vegan fish sauce

I know it looks burnt but I swear it tastes good lol