A vegan pepperoni omelet is a tasty, nuts-free European breakfast or brunch made with eggs, potatoes, onions and melted cheese.
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | eggs | soy | lactose | gluten |
⏱ 28 mins – easy
🍽 1 servings – 844 kcal per serving
- 3 eggs
- ½ tsp tabasco
- 1 potato
- 1 onion
- 1 tomato
- 1¾ oz vegan pepperoni
- 1¾ oz cheese
- ¼ tsp black pepper
- 1 tbsp vegetable oil
- 1 grater
- 1 knife
- 1 whisk
- 1 bowl
- 1 fry pan
Shred the potato and cheese with a grater.
Peel the onion.
Shred the peeled onion using a grater.
Cut the tomato coarsely, and slice the vegan pepperoni thinly.
Crack eggs in a bowl. Add tabasco and whisk. Add grated potatoes and onions, and whisk again. Finally, add diced tomatoes and whisk to get the egg mixture.
Put vegetable oil in a fry pan and heat. Warm the vegetable oil and add the egg mixture. Lay sliced vegan pepperoni in the fry pan and sprinkle grated cheese. Add black pepper (on top). Cook (low heat) for 18 minutes.
It’s ready to be served !