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. Plus, its super versatile – use any veggies you like!
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.
Vegan Frittata Ingredients
- Oil keeps the Just Egg from sticking to the pan, especially when baked.
- Leeks give a beautifully mild, slightly sweet flavor to the frittata.
- Vegetables like mushrooms, kale, peppers, and tomatoes add flavor, color, fiber, and nutrient density to this vegan frittata.
- Fresh herbs are key to the brightness of the dish. I recommend topping with more fresh herbs when plating.
- Vegan parmesan adds that savory cheesiness that pairs so well with eggs.
Substitutions and Additions
- Onions or shallots can substitute for leeks in this recipe.
- Any vegetable will work in this frittata. Veggies that take longer to cook, like potatoes, should be cooked before adding to the pan.
- Dry herbs can replace fresh herbs as needed.
- Plant-based cheddar or mozzarella are also good cheese choices instead of or in addition to parmesan.
- Plant-based meats like soyrizo or vegan sausage are fun additions for a meatier frittata.
How to Make this Easy Just Egg Frittata: Step by Step
Follow these simple instructions. See step by step photos below or video in recipe card.
- 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.
Make Ahead and Storage
If serving warm, it is best to eat frittata immediately after cooking and resting. However, this recipe can be make ahead and served at room temperature, or reheated in the oven at 375 for 5 minutes if room temperature or 8 minutes if coming out of refrigerator.
Store leftover frittata in refrigerator. Reheat or enjoy at room temperature.
Can also be frozen in air tight container for up to 4 months.
Easy JUST EGG Frittata Serving Suggestions
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!
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FAQ’s
While most frittata’s have eggs, plant-based frittatas use alternative ingredients, like tofu, chickpea flour, or a plant-based substitute like Just Egg.
A variety of plant-based ingredients can substitute for eggs in a vegan frittata. Most commonly, the key ingredient is either tofu, chickpea flour, an egg replacement like Just Egg, or a combination of them. In addition, plant-based frittatas usually include vegetables like mushrooms, tomatoes, and spinach, and sometimes vegan cheese or meat replacements.
Use 3 tablespoons of liquid Just Egg for every chicken egg. One container of Just Egg contains 8 servings, which is equivalent to 8 eggs.
Surprisingly, yes! Scrambled Just Egg tastes remarkably like eggs to most people, even though they are made with mung beans. The texture is even more similar to eggs when scrambled or baked in a frittata or quiche.
No, Just Egg packaging clearly states “Cook thoroughly.”
Yes, Just Egg makes a great egg replacement when a recipe calls for a whole raw egg. For example, frittatas, quiches, pizza dough, pasta, and pastries.
Expert Tips:
This recipe is almost fool proof! But a few tips to make your dish seamless:
- Just Egg tends to sticks to pans so be sure to spread the oil evenly across the entire pan as this will help avoid sticking when the Just Egg comes out of the oven.
- Remember to use a mitt when grabbing for the cast iron handle out of the oven! Sounds so silly but for some reason just having a handle can make you think it is okay to touch. I have learned this lesson more than once!
- Be sure to let the frittata sit for at least 10 minutes after coming out of the oven to let it set. This will make it easier to cut as well.
If you like this homemade vegan frittata recipe, you may also enjoy:
- Easy Just Egg French Toast
- Trader Joe’s Plant-Based Breakfast Ideas
- Roasted Cauliflower with Panko and Capers
- Roasted Beet Salad with Fresh Herbs
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!
Cheers!
– Jenn
Easy JUST Egg Frittata (plant-based)
Equipment
- cast iron skillet If unavailable, use another stove + oven safe pan or else transfer cooked vegetables from pan to baking dish before adding Just Eggs. NOTE: oven cooking time may be longer if not using cast iron
Ingredients
- 1 tablespoon 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
- 2 tablespoons fresh herbs of choice like dill, basil, parsley, or chives, plus more for garnish 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.
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!
I absolutely love thes recipe and Just Egg! Thank you.
thank you Virginia for sharing!!🙏🏼