Let’s face it, real eggs stink, but Just’s vegan eggs are amazing. Maybe you don’t have time to scramble up some in the morning though? Well, do I have the recipe for you! You can assemble this quickly then pop it in the oven then heat up leftovers as you want them super fast for a quick easy breakfast.
I know these vegan eggs seem pricey, but they often go on sale, and Just is looking to bring the price down to make them more affordable. Making a frittata is a great way to portion it out. You may be tempted to eat it all at once, and I would not blame you, but this also freezes really well!
I made this in a smaller baking dish but you could also bake it right in the frying pan you used to sauté the veggies or even use a pie dish.
Some serving ideas:
- Make in a square baking pan and serve cut squares on biscuits.
- Make a Texas toast sandwich with arugula, vegan mayo and avocado.
- Serve a slab between two hash brown patties.
This recipe is more of a method as it’s totally flexible with whatever ingredients you may have on hand. It’s a great way to use up that little bit of veggies or protein you have leftover that’s not enough for a full meal. If you really want to amp up the egg flavor, sprinkle some Kala Namak salt (which has a sulphur flavor) on top before serving. If you can’t find it near you, use my Amazon link at the bottom of the recipe to get it online. I hope you enjoy it!
Easy Vegan Frittata with Just Egg
15
minutes30
minutesA quick and easy vegan frittata using Just egg (no, not “just” an egg, a vegan egg, it’s a brand).
Ingredients
1 Just Egg bottle (12 FL oz)
2 teaspoons vegan butter or oil
veggies – I used red onion, garlic, peppers and asparagus. See notes for more suggestions.
vegan protein – I used vegan sausage but tempeh, vegan bacon or even a burger would work!
vegan cheese – Shreds work best but slices would work too.
salt and pepper to taste
fresh herbs (optional) – I used fresh dill but basil or tarragon would be great too!
sprinkle of Kala Namak salt for more eggy flavoring (optional)
Directions
- Melt the butter or oil in a frypan and add the veggies, season with some salt and pepper and sauté until softened slightly for about 3-5 minutes. I actually cooked my vegan sausages first in the frypan then used the residual drippings and half the butter to sauté the veggies to give it a little more flavor.
- Let cool slightly, then add the Just egg, and cheese and stir a few times to mix.
- If using your frypan, place pan directly in a preheated 375° oven and cook until set about 20 minutes. If baking this in a greased pie dish or small baking dish, bake for up to 39
minutes or until set. The whole fritatta should have puffed up nicely and should be browned on top and should not jiggle when shaken slightly. - Garnish with fresh herbs and serve!
Notes
- Some great veggies to add would be kale, mushrooms or potatoes!
- I used a slice for a sandwich the next day on Texas toast with arugula, vegan mayo and avocado. Amazing!
- You can freeze portions of this to microwave later for a quick breakfast.
- Kala Namak black salt can be bought at some grocery stores and online. Check out my Amazon store link at the bottom on the recipe.
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oh my god this was so good!! i threw in all the leftover veg in my fridge (red onion, red pepper, asparagus, & arugala) into a cast iron & added some fresh chives, dill, & violife shreds. for some reason the bottom didnt cook great, even after an extra ~5-10 mins in the oven, but that could be my fault for using too much butter & the cast iron. absolutely delicious though and a great way to use up some veg (and that forgotten bottle of justegg) before it expires! definitely making again
That’s so great to hear, glad you enjoyed it! Those Just Egg bottles are getting less expensive but you for sure don’t want to let one expire! I would have thought cast iron would have crisped the bottom nicely but it could be the butter? But, butter makes everything better! 🧡💯🧡
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This is in my toaster oven as I write. Instead of butter, I use Trader Joe’s garlic infused olive oil to saute red onion, mushroom, spinach, and tomato. I added some nutritional yeast and Dr Praeger’s Sunday Funday plant-based sausage. I can’t wait to try this!
That’s an amazing swap! I hope you enjoy it!
I made with red pepper, spinach, daiya sliced cheese, tomato on top. It was delucious. I also added garluc and onion powder.
So glad you enjoyed it!
I will be making this today (spinach, mushrooms, vegan [Upton] bacon and anything else that my senses desire 🙂.) Can’t wait! Have tried making quiche with Just Eggs and it comes out awesome. Just an FYI for your readers: Just Egg can be frozen so, if it’s on sale, stock up! That way you won’t have to worry about it going bad in the fridge. Thank you, Kreg!
That’s so good to know! Thank you for trying my recipe!
Well, I did make this recipe (as promised above) and it was DELICIOUS! Did not have cast iron, so used a baking pan – turned out great. I added some different ingredients: spinach, mushrooms, sautéed onion, Upton vegan bacon, Viiolife vegan smoked provolone, nutritional yeast flakes. I also sprinkled some smoked paprika on top before putting in oven. WOW! So simple and so good. Thank you for your inspiration, Kreg 🙏🏻.
That’s so great to hear! It so customizable and I love all of your additions! Smoked paprika is a pro tip right there! Love it!
Excellent! We were looking for a quick dinner. This was it! We loved! Mushrooms, red pepper, onions, vegan sausage, and daiya shredded pepper jack. Black salt is game changer too!
Yes! That black salt really is! So glad you enjoyed it and took the time to comment. It means a lot to me. Thank you so much!
This was delicious. My ingredients: Beyond Meat bratwurst diced & cooked separately; red, green & yellow peppers; onions, mushrooms; garlic salt, paprika, basil and parsley; 2 tablespoons of nutritional yeast.
Yummy.
Mine took much longer to cook, but I only have a toaster oven.
That’s awesome! So glad you liked it! It’s so versatile and your version sounds amazing!
I made this today and it turned out delicious! I don’t cook very often so I was a little nervous about not having a lot of measurement amounts given in the recipe but it does seem to be so easy and very flexible! I used everything as described in the main recipe, a bottle of Just egg (my first time using this product!), a package of Beyond Breakfast sausage, some fresh garlic, red onion, yellow pepper, asparagus and fresh basil which I sauteed in same pan as the sausage as recommended with half the recommended butter. I mixed in the Just egg and a some Miyoko’s Shredded Farmhouse Cheddar (not much, maybe a 1/3 of a cup.) I transferred to a glass casserole dish, topped with a couple of pinches of a black salt/nutritional yeast mix I had from a previous tofu scramble recipe, set timer for 30 minutes and really that’s all the time it needed, it was perfect, cooked through and slightly browned on edges and top. I will definitely make this again! Thank you!
That’s so great to hear! You’re right, it is very flexible and I’m so glad you enjoyed it. Thanks so much for the kind review!
Hello, again, Kreg! Just curious. Is Kala Namak in any way similar to nutritional yeast flakes? I use them a lot in my vegetarian dishes to add that “umami” flavor but I have never tried Kala Namak. Can you help me out here? Very interested in the Kala Namak. Thank you, Linda
Hi Linda! It’s actually a salt that has a sulphur taste to it so unlike nutritional yeast that has no salt, this will make the recipe too salty if you add too much. It does lend that eggy taste though so I use it this dish and my tofu egg salad recipe to mimic the taste of eggs. Hope that helps!
This recipe is so delicious and versatile! I love keeping a few slices in the freezer to thaw for a quick meal anytime.
I do that too! Great minds think alike!
What size baking dish would you use for this recipe? How many servings does it yield typically?
Thanks 🙏
It depends how thick you want it really. You could use an 8×8 baking dish for a thicker frittata or a 9×13 for a thinner version. It probably feeds about 6 people as a main or more if it’s part of a brunch with other items. Sorry to be vague but it depends on how big a portion people eat!
Great recipes, can’t wait to try
Thank you so much!
Have made it several times and even my non-vegan family and friends love it. Have one in the oven right now. I use yellow onion, mushroom and impossible sausage. After adding the egg I throw in a touch of vegan heavy cream to smooth it out a little and make it creamier.
Season with salt, pepper and sometimes some creole spice. Usually add Dare vegan Asheville Chedda cheese on top before throwing it in the oven. Add fresh chopped chives on top when done as a garnish.
I make a double portion and it’s great meal prep for me for the week. My wife loves it too. Almost always better on the second day!
Love this! Thanks so much for the kind and thoughtful review.
I have made this frittata three weeks in a row. I use up lonely, limp veggies in my fridge to make a filling, flavourful breakfast. I zap it in the microwave for a bit and voila` my breakfast is ready. I’ve used potatoes, zucchinis, bell peppers, tomatoes, asparagus ANYTHING works but I found make sure you don’t add to many ‘wet’ veggies at one time or else it turns out a tad bit soggy. Thank you for the recipe. It’s a keeper.
It’s so versatile it’s true! Thank so much for the great review!