Blend all egg ingredients in a blender until smooth.
In a saucepan, on low-medium heat, melt a little vegan butter in a non-stick frypan, enough to cover the base of the pan.
Once butter is totally melted, pour batter in SLOWLY - you want just a thin layer, just enough to cover the base of the pan - so pour in and swirl it around immediately so it spreads to cover the base of the pan!
Cook with lid on for 1.5-2 minutes. When you take the lid off, the top of the ‘egg’ should look a little spongey and shouldn’t be shiny-liquid any more. Now you can fold the corners in to create a square shape! (see my instagram story to if you need help @itslizmiu).