If you're not watching the series 'The Bear' what are you even doing?
I will now share this recipe for a vegan omelette, French style. Yes, it's a vegan dupe of the omelette from 'The Bear'. But first, let's talk about the popular series, 'The Bear'! Besides the series starring the hottest babe there ever was, Jeremy Allen White, the writing is impeccable, the cinematography on point, and it stars many other lovable and flawed characters that will pull at your heartstrings too. The elevator pitch on the show is "A young chef fights to transform a sandwich shop alongside a rough-around-the-edges kitchen crew."
There's an episode in season 2 called 'Omelette" where Syd (Ayo Edebiri) makes a pillowy French omelette topped with chives crushed-up sour cream, and ridged onion flavored potato chips for a hangry and pregnant Natalie “Sugar” Berzatto. It's beautifully shot and really stood out to me in the finale episode. Perhaps it's the act of care that's expressed through food that had me in my feelings. I can relate! Now I'm certainly not the first or only blogger to make this dish from the show or even a vegan one. My pal, Conscious Chris beat me to it! He made a vegan French omelette a few weeks ago, but I still had to give it a try.
ingredients
- Just Egg liquid plant-based egg
- vegan butter
- vegan Boursin-style cheese
- chives
- vegan-friendly sour cream & onion flavored chips
- ground black pepper
For a vegan version, we're using Just Egg, of course. There's nothing like this. And no, a chickpea omelette batter doesn't compare at all. I do have that recipe in my latest cookbook, hot for food all day, if you want to use it instead. But to create the fluffy texture of a French omelette we must go with Just Egg!
The Boursin cheese filling is creamy and dreamy. You could use the Boursin dairy-free garlic and herb cheese alternative or Treeline French-style soft garlic cashew cheese spread that I'm using. They will have a slightly different texture and experience in this omelette. The Treeline didn't melt, but it was still very creamy. If you use the Boursin brand it will definitely melt and be gooeier as it's primarily made of coconut oil.
Since no one makes a legit vegan sour cream & onion chip—what's up with that? I opted for these sour cream & onion cauliflower chips that are dairy-free and gluten-free. The flavor is there, but the look isn't exactly what I wanted.
how to make a vegan omelette (French-style)
Add the vegan Boursin-style cheese to a zipper bag and snip one corner. This will help the cheese get portioned in the omelette a lot better than doing it with a knife.
Add vegan butter to the hot pan and swirl it around, allowing it to melt and get foamy before adding the Just Egg.
Pour the Just Egg into the pan. Swirl it or shake the pan gently back and forth to create a thin even layer in the pan.
Cook the Just Egg until it's bubbling and the edges look cooked, but there shouldn't be any browning.
Add the Boursin-style cheese to one side of the omelette, and gently roll the omelette. Then roll the omelette out of the pan onto a plate seam side down.
Smear the remaining butter all over the outside of the omelette.
Garnish the omelette with finely chopped chives and crushed sour cream and onion chips. You definitely want to eat this immediately while it's still hot!
vegan omelette (French style)
Ingredients
- 1 tbsp + 1 tsp cold vegan salted butter
- 4 oz Just Egg (about ⅓ of the bottle)
- 3 oz vegan Boursin cheese
- finely chopped chives
- small handful vegan-friendly chips (any flavor)
- fresh ground black pepper, to taste
Instructions
- Heat a large non-stick pan over medium-low heat. Add 1 tablespoon of vegan butter and swirl it around the surface of the pan, allowing it to melt and get slightly foamy before adding the Just Egg.
- Pour the Just Egg into the pan. Swirl it or shake the pan gently back and forth to create a thin even layer in the pan. Allow this to cook until it is just bubbling and the edges look cooked. The key thing for a french omelette is to not have any browning on the outside surface of the egg!
- Add the Boursin cheese to one side of the omelette, just off center. I used a zipper bag like a piping back to squeeze it out in one thick line of cheese just like Syd did in the episode. But you could also dollop the cheese with a spoon in a line too. Once the cheese is placed immediately fold the edge closest to the cheese over the cheese and fold it once more. It might be a little tricky but then you gently roll the omelette onto your plate with the end seam down. Perfectly sealing the cheese mound in the omelette.
- Take the 1 teaspoon of cold vegan butter and use your fingers to coat it all over the surface of the omelette until it's melted. Top with chives and crush the chips on top. Add fresh ground black pepper to taste to finish. Definitely eat this immediately!
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.