‘The Bear’ Boursin Vegan Omelet With Potato Chips

Make the vegan version of ‘The Bear’ Boursin Omelet With Potato Chips. In just under 20 minutes you can feel just like a chef on the show and enjoy an incredible vegan omelet!

Vegan | Gluten-free 

If you haven’t heard about The Bear by this point, I think it’s safe to assume that you’ve probably been living under a rock. The critically acclaimed Hulu series debuted both of its seasons with 100% Rotten Tomato scores, and are certified fresh! With a combination of incredible-looking food, restaurant stress, impeccable filmography, and an incredible script, it’s no wonder that The Bear has every chef and foodie in a chokehold. 

But even more so when episode 9 (season 2) was released, where Syd presented her version of the French Boursin Omelet and broke the food industry in half by adding crushed potato chips as a topping. As soon as I saw it, I knew I had to try it. 

The making of: ‘The Bear’ Boursin Vegan Omelet With Potato Chips

I’m a sucker for any type of traditional food that gets twisted, and potato chips as a topping? You definitely have my attention! Hopefully, I hope I have yours too! 

The vegan version of this recipe is even easier than the traditional Boursin Omelet, as there is no whisking of the eggs involved. Instead, you can use a vegan egg substitute like Just Egg and pour it directly into the pan. You can also easily make a vegan version of the Boursin cheese with some vegan cream cheese, garlic puree, and a mix of herbs like parsley, chives (or green onions), rosemary, oregano, and thyme. 

Once you have all your ingredients ready, you can get to cooking! First, melt vegan butter in a large pan and move it to cover the whole surface. Once the butter starts to bubble, pour in the Just Egg. Carefully move the pan back and forth to create a thin layer of the egg, similar to a crêpe. Cook through the egg, without browning the bottom. Then pipe the vegan boursin cheese in a long thick line just in the center. Fold the closest corner of the cheese, over the cheese and continue rolling until the seam is face down. When done, carefully serve the Boursin Vegan Omelet, rub vegan butter on it, and top with chives and crushed potato chips. Enjoy this recipe on its own, or along with some vegan breakfast sausages, roasted potatoes, and tomatoes. 

I hope you enjoy this version of the famous “The Bear” Omelete as much as I did, and if you haven’t seen the show, definitely get on it! 

Notes:

• An alternative to using Just Egg is to make your own using mung beans. You can also make an omelet with chickpea flour (gluten-free), but the texture will be different. 
• The potato chips in this recipe can really be any flavor, just make sure that they’re vegan. I used traditional Lays, but I believe that sour cream and onion-flavored potato chips would be divine!

Pin Print

‘The Bear’ Boursin Vegan Omelet With Potato Chips

Rating: 5.0/5

( 1 voted )

Serves: 1-2 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Boursin Cheese:

• 4 oz vegan cream cheese
• 1-2 tbsp garlic puree
• A handful of herbs: parsley, chives (or green onions), rosemary, oregano, and thyme
• Optional: salt & pepper to taste

Omelet:

• 1 tbsp vegan butter (+ more for topping)
• 4 oz Just Egg or ⅓  of the bottle
• Chives or green onions, chopped
• A handful of vegan-friendly potato chips
• Salt & pepper, to taste

Procedure

For the Boursin Cheese:

1. Place vegan cream cheese into a small bowl, along with the garlic puree and herbs. Mix together. If desired, add salt and pepper to taste.
2. Scoop the Boursin cheese into a piping bag or small zipper bag. Refrigerate until ready to use.

For the Omelet: 

1. Heat a large non-stick pan over medium-low heat. Add 1 tablespoon of vegan butter and melt to cover the surface of the pan, allowing it to slightly bubble.
2. Pour the Just Egg into the pan. Gently move the pan back and forth to create a thin even layer in the pan, like a crêpe. Allow this to cook until it’s bubbling and the edges look cooked. Be careful to not overcook, as the final product can’t have any browning. 
3. Then pipe the Boursin cheese out in one thick line to one side of the omelet, just off center. 
4. Once the cheese is placed, fold the edge closest to the cheese over the cheese and fold it again until you end up with a roll with the end seam down. 
5. Use a spatula or two to move the omelet from the pan to a plate. Take a little bit more of the vegan butter and rub it all over the surface of the omelet until it's melted. Top with chives, or green onions, and crush the potato chips on top. If desired, sprinkle salt and pepper on top to finish. ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!