An easy and approachable vegan breakfast featuring a delicious omelette made with Just Egg, butter, and vegan Boursin, served with crispy potato chips and refreshing orange/beet juice.
1: In a large heavy pot, add the oil and heat to 300F. While it's heating, soak the thin potatoes in water, and pat very dry with a towel.
2: Fry the potato slices for a few minutes, flipping halfway until very slightly brown, around 3-5 minutes.
3: Remove the potato slices and place on a paper towel lined plate.
4: Increase the heat to 375F and fry the potatoes a second time until golden brown and crispy! Place in a bowl and sprinkle with salt.
5: Bring a non-stick pan to medium low heat and add in 1 tbsp of butter.
6: While it's heating, whisk the Just Egg in a bowl and add it to the non-stick pan, tilting the pan to spread the Just Egg out evenly.
7: Allow to cook for 3-5 minutes so it sets on one side.
8: Add the Boursin in the middle of the Just Egg, with a piping bag or a spoon.
9: Gently fold the Just Egg over itself to form an omelette.
10: Cook for another minute to ensure it’s fully cooked.
11: Brush the top of the omelette with more butter and slide it onto a pan.
12: Garnish the omelette with the potato chips made and chives, serve with ice cold juice and dig in!
