Vegan Just Egg Frittata

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!

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, avocado toast, and fruit.

You might also like this super simple recipe for Just Egg french toast!

The Ingredients and Substitutes

The Vegan ‘omelette’

• Just Egg: This vegan egg alternative works wonderfully to emulate the taste and texture of egg.
• Dairy-free heavy cream: A little of your favorite dairy-free cream makes a more ‘custardy’ creamy egg mixture. However, dairy-free milk also works.
• Vegan cheddar cheese: Use a brand that melts well for the best results.
• Oil: Use any neutral cooking oil to cook the vegan egg frittata. i.e., olive oil, avocado oil, etc. Vegan butter would also work.

The Frittata Fillings

• Vegetables: This section is super adaptable. This time, though, I used
  • Red onion (or yellow onion)
• • Bell pepper (any color)
• • Zucchini (or summer squash)
• • Mushrooms (cremini, baby Bella, white, brown, etc.)
  • Spinach (regular or baby spinach)
• Seasonings: Rather than seasoning the ‘egg,’ I season the veg with garlic powder, smoked paprika, Italian seasoning, and chili powder (optional – or red pepper flakes). It’s herby, savory, smoky, spicy, and utterly delicious.
• Fresh herbs: I used fresh parsley to garnish. Chives also work well.

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.

• 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.

• 2) Then, prepare the vegetables by slicing the onion, zucchini, and mushrooms and dicing the bell pepper.

• 3) Heat the oil in an oven-safe 12-inch pan (I used a cast-iron skillet) over medium-high heat. Then, once hot, add the onion, bell pepper, and zucchini, and sauté them until they lightly brown.

• 4) 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.

• 5) 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.

• 6) 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.

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.

• 7) 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).

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

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, green beans, corn on the cob
• Breakfast potatoes, hasselback potatoes, or a potato hash
• Fresh fruit – like a fruit salad, berries, grapes, melon, etc.
• With a smoothie or fresh 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.

More Vegan Breakfast Recipes

• Dragon fruit smoothie bowl (pitaya bowl)
• Cinnamon banana pecan muffins
• Vegan pumpkin pancakes
• Smashed avocado hashbrown toast
• Immunity boosting juice

Photos by Alfonso Revilla