If you’re not watching the series ‘The Bear’ what are you even doing?
I will show share this recipe for a vegan French omelette. 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 and crushed-up sour cream & onion ridged 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.
For a vegan version, we’re using Just Egg, of course. 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 doesn’t melt at all. Being that 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.
vegan french omelette
- 1 tbsp + 1 tsp cold vegan salted butter
- 4 oz Just Egg (about 1/3 of the bottle)
- 3 oz vegan Boursin cheese
- finely chopped chives
- small handful vegan-friendly chips (any flavor)
- fresh ground black pepper, to taste
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!