Yes, Chef! Crafting The Bear’s Omelet: A Vegan Twist

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Why Do I Despise the Taste of Eggs!????

I’ve never had a fondness for the taste of eggs. On weekends, my mom would prepare eggs for the family, each person’s order customized. The aroma was enticing, occasionally luring me into considering giving eggs another chance. Yet, time and again, the reality fell short; the tantalizing scent didn’t translate into flavor, leaving me disappointed by the blandness of the dish.

Years have passed since I last entertained the thought of eggs as remotely appealing. It was during a viewing of Season 2, Episode 9 of “The Bear” that a transformative moment occurred. In the episode, Sydney (portrayed by Ayo Edebiri) crafts an omelet for Natalie (played by Abby Elliot), the process unfolding in a mesmerizing 2-minute ASMR dream sequence. Inspired by this scene, I resolved to create a vegan iteration of the tantalizing omelet.

How to Make a Vegan Omelet?

Initially, I anticipated challenges in replicating the texture of a traditional omelet with vegan ingredients. However, I discovered that the fluffy consistency of a vegan omelet offered a more substantial base than its egg counterpart, rendering it an ideal canvas for a boursin cheese filling. The primary hurdle lay in sourcing vegan sour cream and onion potato chips, which I eventually crafted myself. Fortunately, Trader Joe’s offered a vegan boursin cheese, streamlining the recipe, though those inclined to homemade options could explore Spabettie’s recipe.

Through experimenting with various vegan omelet recipes, I’ve learned that chickpea (garbanzo) flour and a non-stick skillet are paramount to success. Unlike traditional egg omelets, the vegan counterpart resembles more of a batter, with a texture reminiscent of crepes. I prefer preparing the vegan omelet batter in advance, storing it in a large glass measuring cup covered with a lid or plastic wrap. When morning arrives, I retrieve it from the fridge, allowing it to reach room temperature while I prepare my fillings and toppings.

More Vegan Breakfast Inspiration

As I write this post, my mind is already conjuring up various iterations of this omelet, paired with vegan sour cream and onion breakfast potatoes. Stay tuned for upcoming recipes! However, if you’re eager for more vegan breakfast inspiration right away, feel free to explore the list below:

Yes Chef! Omelet from The Bear (Vegan Adaptation)

Vegan edition of the famous omelet recipe feature on The Bear.
Servings 4 people
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 cup chickpea flour
  • 1 tsp turmeric powder
  • ¼ cup nutritional yeast
  • 1 tsp baking powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kala namak black salt
  • ½ tsp kosher salt
  • 1 ⅓ cup water room temperature
  • vegan boursin cheese
  • 2 Tbsp Earth Balance butter divided
  • 1 handful vegan sour cream chips crushed
  • 1 Tbsp fresh chives chopped

Instructions

  • In a medium mixing bowl combine the chickpea flour, turmeric powder, nutritional yeast, baking powder, kala namak, and water until smooth with no to minimal lumps.
  • Load boursin cheese into a piping or zip lock bag with a ½” opening in the corner of the bag.
  • In a non-stick skillet heat ½ Tbsp of butter over medium heat. Then add ¼ of the omelet batter into the skillet, tilting the pan in a circular motion, until the batter spreads evenly.
  • Cook for 3-4 minutes until the batter is dry on the sides and the center is no longer wet.
  • Pipe the desired amount of boursin cheese into the middle of the omelet.
  • Loosen the omelet sides with a spatula and fold the omelet in half.
  • Remove the omelet from the pan and place it on a plate.
  • Top the omelet with crushed chips and chives and serve immediately.
  • Repeat steps 3-8 to make the remaining omelets.
Course: Breakfast, Brunch
Cuisine: American-French Inspired, vegan
Keyword: breakfast, brunch, Easy Recipe, Plant-based Cheese, Trader Joe’s, vegan recipes
Yes Chef! Omelette from The Bear (Vegan Adaptation)
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Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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