Heart Healthy: Eggs on a Bagel

Heart Healthy: Eggs on a Bagel

A fully plant-based twist on a classic heart-healthy breakfast from the Pritikin 14-Day Meal Plan. A fluffy mung-bean-based vegan omelette — made from the CuisineSavvy JustEgg Copycat mixture — is folded over a colourful trio of yellow onion, cremini mushrooms, and red pepper, all sautéed dry with no additional oil or salt. It is served alongside half a gluten-free wholegrain bagel spread with a no-added-sugar 100% fruit spread. Low in saturated fat and cholesterol-free, this breakfast supports cardiovascular health without sacrificing satisfaction.

Ingredients
[ ] 1 portion (about 1/3 to 1/2 cup) JustEgg Copycat omelette mixture — homemade vegan liquid egg made from split mung beans, unsweetened almond milk, and aquafaba (see the CuisineSavvy JustEgg Copycat recipe: https://www.cuisinesavvy.com/recipe/justegg-copycat)
[ ] 1/2 cup yellow onion, diced
[ ] 1/2 cup cremini mushrooms, thinly sliced
[ ] 1/2 cup red pepper, diced
[ ] 1/2 gluten-free wholegrain bagel (shop-bought)
[ ] 2 tsp no-added-sugar 100% fruit spread

Instructions
[ ] 1. Prepare the JustEgg Copycat omelette mixture in advance according to the CuisineSavvy recipe (https://www.cuisinesavvy.com/recipe/justegg-copycat). Measure out 1 portion (about 1/3 to 1/2 cup) and set aside at room temperature while you prepare the vegetables.
[ ] 2. Heat a small non-stick frying pan over a medium-high heat. Once hot, add the diced yellow onion and sauté dry — no added oil or salt — for 2 to 3 minutes, stirring frequently, until it begins to soften and take on a little colour.
[ ] 3. Add the thinly sliced cremini mushrooms and continue to cook dry for a further 2 minutes, until they release their moisture and begin to brown at the edges.
[ ] 4. Add the diced red pepper and cook for 1 to 2 minutes more, until just tender but still vibrant.
[ ] 5. Spread the vegetables into an even layer across the base of the pan, then reduce the heat to medium-low.
[ ] 6. Pour the JustEgg Copycat mixture evenly over the vegetables. Leave undisturbed for 2 to 3 minutes until the edges are set and the centre is mostly firm. Gently lift one edge to check that the underside is lightly golden.
[ ] 7. Using a spatula, carefully fold the omelette in half over the vegetables. Cook for a further 1 minute, then slide onto a serving plate.
[ ] 8. While the omelette finishes cooking, lightly toast the gluten-free wholegrain bagel half if desired. Spread 2 tsp of no-added-sugar 100% fruit spread directly onto the cut side. Do not add butter, oil-based spread, or cheese.
[ ] 9. Serve the folded omelette immediately alongside the fruit-spread bagel half. Eat at once for the best texture.

https://www.cuisinesavvy.com/recipe/heart-healthy-eggs-on-a-bagel