Just Egg Frittata tastes just like the real thing and is packed with protein but is 100% vegan with endless customization options. It’s fluffy, creamy, delicious, filling, and an easy meal-prep-friendly brunch/lunch!
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What Is A Frittata?
Traditionally, a frittata is an Italian-based egg dish that, while similar to an omelette, is usually much thicker, with vegetables and proteins cooked directly into the egg mix and served open (rather than folded – thin omelette style).
When it comes to vegan frittata recipes, they tend to go in one of two ways: Made into a Spanish tortilla style frittata with a base of potatoes and/or chickpeas/chickpea flour (which, while delicious, does not taste like a classic frittata) OR with a silken tofu base to emulate the egg.
Luckily, for those who can’t (or prefer not to) consume soy, making an egg substitute frittata is the best of both worlds. This Just Egg frittata wonderfully emulates a classic egg frittata’s taste and fluffy texture but is made with a soy-free base of plant-based ‘mung bean protein isolate.’
Even better, Just Egg contains similar levels of protein to egg (5 grams per serving compared to 6 grams in an egg), but, unlike chicken eggs, it is free of cholesterol and more sustainable, too. When combined with mixed veggies, this plant-based egg frittata makes a nutritious, filling meal.
A Super Versatile Vegan Frittata with Just Egg
This Just Egg frittata recipe is almost endlessly customizable. Once you know the correct omelette-to-filling ratio, you can easily mix and match the add-ins based on what’s in your kitchen, in season, on offer, and/or your preferred flavor profile.
It’s also meal prep friendly and great for enjoying chilled or warm throughout the week at home or work/school. It’s also a crowd-pleasing addition to a family breakfast, brunch, picnic, and more, alongside muffins like these vegan chocolate chip banana muffins, vegan avocado toast, and fruit.
You might also like this super simple recipe for easy vegan Just Egg french toast, vegan Just Egg omelette, and easy vegan Just Egg quiche.
The Ingredients and Substitutes
What To Put in a Frittata?
As long as you use a similar volume of ‘add-ins,’ there are endless ways to customize this Just Egg vegan frittata recipe to your liking, including:
- Spinach, sun-dried tomatoes, olives, and vegan feta cheese.
- Mushrooms, onion (or leek), and pre-cooked potato slices.
- Sweetcorn, leek, mushroom, and spinach.
- Mediterranean veg (red onion, tomatoes, zucchini, eggplant, bell pepper).
- Spinach, canned artichoke, and vegan feta cheese.
- Vegan bacon, spinach, and dairy-free cheddar cheese.
Other vegan fillings include: Peas, broccoli, cauliflower, carrot, chilies, asparagus, butternut squash/sweet potato, chickpeas/beans, etc. You can also include vegan meat alternatives, like vegan bacon, sliced vegan sausage, or plant-based ham.
Use vegetables that cook within a similar time frame or partially/pre-cook them first if needed.
How to Make Just Egg Frittata
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
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Step 1: First, preheat the oven to 400F/205C. Meanwhile, in a large bowl, combine the Just Egg, vegan cream, and one cup of vegan cheddar, mix well, and set aside.
Step 2: Prepare the vegetables. Then, heat the oil in an oven-safe 12-inch pan over medium-high heat. Then, once hot, add the onion, bell pepper, and zucchini, and sauté them until they lightly brown.
Step 3: Add the mushrooms and all the seasonings, mix well, then cook for about 5 minutes, until the mushrooms release their excess liquid. Then add the spinach and parsley and stir well until it melts.
Step 4: Turn off the heat, mix the Just Egg mixture once more, and pour it over the cooked vegetables, mixing gently, if needed, so it’s evenly distributed. Then, sprinkle the remaining vegan cheese over the top.
Step 5: Carefully (it’s hot!) cover the pan with aluminum foil or a lid and transfer it to the oven to bake for 20-25 minutes, removing the foil/lid after 10 minutes. Finally, remove the vegan frittata from the oven, allow it to sit for 10 minutes, then serve optionally with extra fresh parsley (and/or chives).
To check if the Just Egg frittata is ready, gently shake the pan. If the center is watery/wobbly, return it to the oven for 5 minutes. Repeat until the center is cooked.
Pro Recipe Tips
- Use an oven-proof pan: This Just Egg vegan frittata recipe is done partially on the stovetop and then finished in the oven.
- Spread the fillings evenly: Once you pour the Just Egg into the pan, you won’t be stirring it again, so it’s important to spread everything evenly.
- To make frittata bites: Spread the veggies in a greased muffin tin, pour over the Just Egg + a sprinkle of vegan cheese, then bake uncovered for 10-15 minutes.
- For an even eggier flavor: Add a pinch of kala namak salt to the Just Egg.
- Get creative with the fillings: Use what veggies/mock meats you have to hand (including pre-cooked leftovers) to create flavor variations.
FAQs
Make sure to partially or pre-cook any ‘wet’ vegetables (i.e., mushrooms, spinach, etc.) to cook out the excess liquid.
Aside from serving it chilled or reheated as usual, leftover vegan frittata can also be enjoyed crumbled up into a sandwich or wrap (with vegan cream cheese and salad veggies like cucumber and avocado), over a bagel, or in breakfast tacos/burritos.
You can also enjoy it chopped up into a salad (green or grain-based like a quinoa salad/ pasta salad), added to a vegetable hash, or even topped with a little tomato sauce and extra vegan cheese to make ‘frittata pizza.’
Generally, 3 tablespoons of Just Egg = 1 medium chicken egg.
You can find Just Egg in most major grocery stores, Whole Foods, and other health food stores, as well as online directly from their website.
What to Serve with Frittata?
Enjoy a slice of this Just Egg frittata as part of a delicious breakfast, brunch, or lunch/dinner spread with:
- Sauce to dip or drizzle (hot sauce, ketchup, pesto, vegan mayo, salsa, etc.)
- Bread (bagels, toast, focaccia, etc., optionally buttered)
- A leafy green salad – especially one with a bright vinaigrette
- Side salads like coleslaw, potato salad, Mexican corn salad, Shaved Brussels Sprout Salad, Easy Mediterranean White Bean Salad, etc.
- Steamed/roasted/grilled veggies like broccoli, instant pot green beans, corn on the cob
- Breakfast potatoes, crispy baked air fryer hasselback potatoes, or a potato hash
- Fresh fruit – like a fruit salad, berries, grapes, melon, etc.
- With a smoothie (like this simple blueberry banana smoothie) or fresh juice (like this apple orange carrot juice)
Storage and Reheating Directions
Store: Once cooked, allow the vegan frittata to cool, then store the leftovers in an airtight container in the refrigerator for 3-4 days.
Freeze: While the company doesn’t recommend freezing Just Egg, I’ve done it plenty of times. I prefer to slice the Just Egg frittata into wedges, then freeze them individually wrapped in plastic wrap for 2-3 months. Allow it to thaw in the refrigerator overnight before enjoying it chilled or reheated.
Note that some vegetables and other add-ins (like mock meats) won’t freeze as well as others/ aren’t freezer friendly.
Reheat: The easiest way to reheat a single portion is a microwave. A skillet or the oven (at 350F/175C) will work well for larger amounts.
Vegan Just Egg Frittata
Ingredients
- 2 tablespoons of oil
- 2 Just Egg bottles
- 3 tablespoons vegan heavy cream
- 1 cup of vegan cheddar cheese, plus more for garnish
- 1 red onion, sliced
- 1 bell pepper, diced
- 1 medium summer squash or zucchini, sliced
- 1 cup of mushrooms, sliced
- 1 tablespoon of garlic powder
- 1 teaspoon of chili powder
- 1 teaspoon of Italian seasoning
- ½ teaspoon of smoked paprika
- 2 cups of spinach
- ½ cup of parsley
Instructions
- Preheat the oven 400 degrees F.
- In a large bowl mix the Just Egg, vegan heavy cream, and 1 cup of vegan cheese. Mix well and set aside.
- Chop all the veggies and have each of them individually ready aside.
- Over medium-high heat, heat the oil in an oven-safe 12-inch pan or cast iron skillet. Then, add the onion, bell pepper, and zucchini. Cook until all the veggies begin to lightly brown. Add the mushrooms, garlic powder, chili powder, italian seasoning, and smoked paprika. Mix well and cook for 5 minutes mixing regularly. Add the spinach and parsley and let it wilt. Turn off the heat and set aside.
- Mix the Just Egg mixture one more time and carefully add it to the skillet. Gently mix so all of the ingredients are evenly distributed. Add more vegan cheese on top (do not mix).
- Carefully cover the skillet with aluminum foil and bake for 10 minutes. Remove the aluminum foil and bake for an additional 10 minutes. Open the oven and very gently move the skillet, if the center of the mixture is watery, cook for an additional 5 minutes. Repeat the process until the center is fully cooked.
- Remove the skillet from the oven and let it sit for 10 minutes before serving.
- Sprinkle more parsley and chives.
Notes
- Use an oven-proof pan: This Just Egg vegan frittata recipe is done partially on the stovetop and then finished in the oven.
- Spread the fillings evenly: Once you pour the Just Egg into the pan, you won’t be stirring it again, so it’s important to spread everything evenly.
- To make frittata bites: Spread the veggies in a greased muffin tin, pour over the Just Egg + a sprinkle of vegan cheese, then bake uncovered for 10-15 minutes.
- For an even eggier flavor: Add a pinch of kala namak salt to the Just Egg.
Andrea says
Love how this frittata turned out!
Helen at the Lazy Gastronome says
We are trying to eat more plant based meals. This was incredible. We had a salad on the side. We will most definitely have this again!
Bernice says
Such an egg-cellent recipe! Our daughter came for a visit and I always cook vegan when she comes. She loved starting the day with this delicious frittata.
Delaney says
This sounds so good! Can't wait to try it out.
Andrea says
Let us know what you think!
Melinda says
This is a wonderful frittata recipe! I made it for breakfast with guests and served it with fresh salsa and hash browns. Everyone was asking for the recipe!
Elizabeth says
This vegan frittata is so delicious! My entire family loved it and I will definitely be making it again!
Andrea says
So glad your family enjoyed this one!
Sharon says
Very cool! I wish products like Just Egg was available when my son was allergic to eggs, seems like it's very easy to use as 1:1 substitute for eggs.
Andrea says
It's super easy nowadays. Hope he's doing well!
Natasha says
I made this recipe for my vegan husband and he loves it
Andrea says
That's so awesome!
Delaney says
Can't wait to try this for my next brunch event!
Andrea says
Hope everyone enjoys it!