1. 准备菜馅。洋葱炒至微焦。甜椒和蘑菇分别下锅爆炒。
1. Prep the fillings Caramelize the onions. Chop and prep other veg inclusions. Sauté the bell peppers. Sauté the mushrooms.
2. 预热平底锅。取小号平底不粘锅，小火预热。锅内涂上一层薄薄的油。
2. Heat the skillet Heat a small, non-stick skillet over low heat. Coat lightly with oil.
3. 倒入JUST Egg皆食得植物蛋。倒入足够覆盖锅底的JUST Egg 皆食得植物蛋液，厚度不超过¼英寸（约6毫米，见备注）。让蛋液在锅内稳定地加热，轻轻转动一两次，使其均匀受热。耐心等待，让煎蛋卷慢慢变熟。如果需要让蛋液彻底熟透，你可以加大火力直到最后。烹饪时，用硅胶刮刀沿着锅的边缘划一圈防止粘锅。
3. Pour in the JUST Egg Pour in enough JUST Egg to coat the bottom of the pan to a depth no more than ¼-inch thick (see note). Allow it to sit and warm in the pan, swirling gently once or twice to distribute the heat evenly. Let the omelet cook low and slow, don’t rush it. You may turn up the heat toward the end if needed to cook liquid through. As it cooks, run a spatula around the edge of the omelet to loosen.
4. 对折或卷起煎蛋卷。蛋液快完全凝固时，先撒奶酪，在撒上适量菜陷。用硅胶刮刀小心地对折或卷起煎蛋卷。
4. Fold or roll the omelet Once the liquid is nearly cooked through, sprinkle on the desired amount of fillings, starting with the cheese. Use a spatula to carefully fold in half or roll up.
5. 装盘与上餐。将煎蛋卷装进盘子里，根据个人喜好进行装饰，即可上餐。备注：如需做较厚、较蓬松的煎蛋卷，下锅之前在每8盎司（约226克）的JUST Egg皆食得植物蛋中加入2大勺（约30克）面粉和¼茶匙（约1.25克）泡打粉，并充分搅拌。
5. Plate and serve Transfer the omelet to a plate, garnish as desired, and serve. Note: To make a thicker, fluffier omelet, whisk in 2 tablespoons flour + ¼ teaspoon baking powder per 8oz JUST Egg liquid before pouring into the pan.
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