Easy JUST Egg Frittata (plant-based)

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If you are looking for a simple plant-based frittata recipe that will satisfy everyone at your table, look no further! This easy Just Egg Vegan Frittata is SO delicious and shockingly similar to its eggy counterpart!

Slice of easy Just Egg frittata.

Why use JUST Egg instead of Eggs?

Just Eggs are an awesome plant-based egg alternative made from mung beans.

In addition to being plant-based, Just Eggs are way more sustainable: they use 98% less water, 86% less land, and 93% fewer CO2 emissions than chicken eggs!

Plus, JUST Egg’s nutritional stats are pretty impressive too. It contains 67% less saturated fat and more protein than a chicken egg. It’s also free of cholesterol and full of good-for-you polyunsaturated fat.

Just Eggs come in a bottle and can be found in the egg section in many grocery stores. You can search here to find it near you.

Easy JUST EGG Frittata Meal Ideas

In addition to making an awesome brunch, this vegan frittata is also delicious as a main for any meal of the day (it pairs really well with my roasted cauliflower with garlic, capers, & panko!). And I especially love it in a sandwich for leftovers…SO satisfying!

Easy JUST egg frittata with brunch spread of grapefruit, hashbrowns, vegan sausages, and English muffin.
Easy Just Egg frittata with roasted cauliflower and fresh bread.
Just egg frittata sandwich with greens and hot sauce.

So whether you are hosting a brunch, looking to have leftovers (it saves well), or craving breakfast for dinner, this recipe is all you need!

If you like this recipe, you may also enjoy:

Print Recipe
5 from 9 votes

Easy JUST Egg Frittata (plant-based)

This tasty frittata is simple to make, and quite similar to its eggy counterpart in texture and taste. Easily customizable to suit your palate.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Main Course
Cuisine: American, Italian, Vegan
Keyword: frittata, Just Egg frittata, plant-based frittata, vegan frittata, vegetable frittata
Servings: 6
Calories: 227kcal
Author: Jennifer Freedman


  • cast iron skillet ideally; if unavailable, use another stove + oven safe pan or two separate pans note: oven cooking time may be longer if not using cast iron


  • 2 teaspoons coconut or avocado oil
  • 2 leeks, chopped, white part only can sub 1 cup onions
  • 3 cups veggies of choice, chopped like mushrooms, asparagus, tomatoes, kale, olives, broccoli, peppers
  • 1/4 teaspoon sea salt
  • black pepper to taste
  • 2 bottles Just Eggs
  • 1 heaping tablespoon fresh herbs of choice like dill, basil, parsley, or chives or sub 1 teaspoon dry herbs
  • 2 heaping tablespoons vegan shredded parmesan (or cheese of choice) optional
  • sriracha & fresh herbs for garnish optional


  • Set oven to 375 degrees.
  • Heat oil in 8 or 9 inch cast iron pan (or other stove & oven safe pan).
  • Add leeks (or onions) and cook until they start to soften, about 2 minutes.
  • If using mushrooms, add them in next and cook for another 2 minutes.
  • Add in remaining veggies, salt, and pepper. Cook for 1-2 more minutes.
  • Add in Just Eggs and fresh herbs. Stir to combine and even out veggies.
  • Sprinkle parmesan on top.
  • Using oven mitt, transfer pan into oven.
  • Bake for 13-16 minutes (ovens vary), until liquid has mostly solidified. Test with fork. It's okay if there is a little liquid as it will continue to cook after it comes out.
  • Take out and let frittata sit for 10 minutes before cutting, garnishing, and enjoying.



Store leftover frittata in refrigerator. Reheat or enjoy at room temperature.

I hope you enjoy this vegan Just Egg Frittata! Please, rate and review this recipe below once you try it at home, and let me know what veggies you like best in your plant-based frittata!

For more of my easy vegan recipes, check these out.


– Jenn

just egg frittata

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