Easy JUST Egg Frittata (plant-based)
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!
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!
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:
Easy JUST Egg Frittata (plant-based)
Equipment
- 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
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
Cheers!
– Jenn
Such a easy and delicious recipe. The frittata has so much flavor and is great on its own or in an egg sandwich. Will definitely be making this one of our favorite breakfast recipes.
Thanks Elizabeth for sharing, glad you enjoyed it.
Delicious- and I can’t wait to make it again! Great way to add veggies in the morning.
Thanks Kathryn for sharing! Glad you liked it;)
We love this just egg frittata. It turned out really well
Awesome, thanks Nancy!
this frittata turned out amazing! such a great bfast!
Thanks for sharing Andrea!
Nive weekend breakfast! Thanks!
Thanks Holly, so happy you enjoyed it!
This dish was not only Divine looking, it was Delicious!
I loved having it in a beautiful skillet, and was hoping that there were leftovers so that we could all enjoy for lunch or dinner. An egg frittata in a tortilla with hot sauce for leftovers, why not;)?!
If there were 10 stars , I would easily rate this a 10 out of 10!
Awe, thanks Molly for sharing! Love it!
This is my all-time favorite breakfast/brunch recipe. I put in whatever is in the fridge. Today it’s zucchini, red bell pepper, red onion and dairy-free cheese.
Thanks Natalia for sharing!
Im always on the lookout for good recipes using justegg, and this one is super addictive!
thank you Jacqui!
the perfect breakfast!