If you’re looking for a healthy and easy breakfast or brunch option, you have to try this vegan ramen omelette. Not only is it fast and simple to make, but it’s also packed with flavor and the texture is to-die-for!

This might be my favorite plant-based breakfast recipe I’ve ever made! It can be easy to get stuck in an oatmeal/avocado toast/smoothie rut when following a plant-based diet. This fabulous vegan ramen omelette recipe is the perfect addition to your weekly meal plan.

What makes it so great? A few things!

The star of the show here is crispy jackfruit confit by Nature’s Charm! In the seven years since I first went cut out meat, this jackfruit confit is, without a doubt, the best vegan meat substitute I’ve ever tried! I love the flavor and the texture. It’s lends itself to so many different types of dishes and doesn’t taste like it’s trying to be anything else! Even my non-vegan husband is obsessed with jackfruit confit.

The other elements that make this Korean-inspired vegan ramen omelette recipe so delicious are the flavors, texture, and cooking method! By adding a thick layer of crispy ramen to the omelette, flavoring the dish with soy sauce and sesame oil, and finishing it in the oven, the vegan omelette is elevated to a level that tastes just like real eggs. I shared it with several non-vegan family members who couldn’t tell it was vegan!

This dish is is perfect to make ahead meal prep, for a special brunch or baby shower, or to whip up quickly for a fast breakfast. Be sure to tag me on Instagram when you try the recipe! Pin the photo below to save it for later.