Vegan Just Egg Frittata

5 from 83 votes

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!

Prep Time10

Total Time50

Course: Breakfast

Cuisine: American

Servings: to 8 slices

Calories: 311kcal

Author: Toni

Equipment

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.

Nutrition