If you’ve been sleeping on Just Egg, this recipe is about to change that. My vegan frittata comes together fast, uses whatever veggies, protein and vegan cheese you may have in your fridge, and tastes so much like the real thing that non-vegans will want seconds too. It’s been one of the most-made recipes on this site for years, and it’s easy to see why.
What Is Just Egg?
Just Egg is a plant-based liquid egg made from mung bean protein. It scrambles, bakes, and sets just like conventional eggs, which makes it perfect for a frittata. You can usually find it at Whole Foods, Target, Walmart, Sprouts, and a lot of regional grocery chains. If it goes on sale, think of stocking up because it freezes well.
Why You’ll Love This Recipe
This frittata is endlessly flexible. Think of it less as a strict recipe and more as a method. Whatever veggies, plant-based protein, or vegan cheese you have on hand will work. It’s also great for meal prep. Make it on Sunday and you’ve got breakfast (or lunch, or dinner) handled for days. Slices reheat in the microwave in under two minutes, and it freezes beautifully.
What You’ll Need
The only non-negotiable ingredient here is the Just Egg but I do have some options in the FAQs. Everything else is up to you. A container of Just Egg is the base. From there, pick your veggies, a plant-based protein, and your favorite vegan cheese shreds. If you really want to nail that eggy flavor, grab some Kala Namak (black salt). It has a natural sulfur quality that makes plant-based egg dishes taste remarkably authentic. A little goes a long way so just use a pinch at the end.
Pro Tips
Avoid overloading with high-moisture vegetables like tomatoes or zucchini without cooking off some of the liquid first, otherwise the frittata can turn out soggy. If you cook your vegan sausage or protein in the pan first, use those residual drippings to saute your veggies for extra flavor. For a thicker frittata, use an 8×8 baking dish. For a thinner version that’s great for cutting into squares for sandwiches, use a 9×13.
Frequently Asked Questions
Just Egg is really the star of this recipe and nothing else will replicate that eggy flavor and texture quite as well, but here are a few options if you can’t find it or want to try something different.
Homemade mung bean egg is the closest substitute since Just Egg is itself made from mung bean protein. There are several DIY mung bean egg recipes floating around online that blend soaked split mung beans with water and a little turmeric. The results vary but it’s worth trying if you’re up for a little kitchen experimenting.
A tofu-based mixture is probably the most common alternative. Blend firm or silken tofu until smooth and season it well with nutritional yeast, turmeric for color, garlic powder, and Kala Namak for that eggy flavor. It will set up in the oven similarly but the texture will be denser and more quiche-like than a traditional frittata.
Chickpea flour batter (also called socca batter) is another option. Mix chickpea flour with water, a drizzle of olive oil, and your seasonings until you have a pourable consistency. It bakes up well and has a mild, savory flavor, though it won’t have that same eggy quality.
Just Egg is available at most major grocery chains including Whole Foods, Target, Walmart, Sprouts, Kroger, and many more. You can use their store locator on their website at ju.st to find it near you. It’s typically found in the refrigerated section near conventional eggs or plant-based dairy products.
It depends on your baking dish and how hungry everyone is. As a rough guide, an 8×8 dish makes about 4 generous servings and a 9×13 dish can stretch to 6 or more, especially if it’s part of a larger brunch spread.
Absolutely. This frittata is actually great the next day. Bake it, let it cool, and store it covered in the fridge for up to four days. Individual slices reheat quickly in the microwave.
Yes. Slice it into portions, wrap them individually, and freeze for up to a month. Thaw overnight in the fridge or reheat straight from frozen in the microwave. It makes for a very fast weekday breakfast.
An 8×8 dish gives you a thicker frittata with a custardy center. A 9×13 dish gives you a thinner result that’s great for cutting into squares for sandwiches. You can also bake it directly in the oven-safe skillet you used to saute the vegetables.
Kala Namak is a black salt with a naturally sulfurous quality that mimics the flavor of eggs. It’s optional but it really does make a difference. A small pinch on top before serving takes this frittata from great to genuinely convincing. You can find it at Indian grocery stores, some specialty food shops, and online.
Easy Vegan Frittata with Just Egg
15
minutes30
minutesThis easy vegan frittata made with Just Egg is one of the most popular recipes on Big Box Vegan. Ready in 45 minutes, totally customizable, and great for meal prep.
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Ingredients
1 Just Egg carton (16 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!
Recipe Video
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!
Made this once before for a work event and it was so delicious! So I’m about to make it again for Thanksgiving today.
Thank you and Happy Thanksgiving!
Love that and you’re so welcome! So glad you enjoyed it and happy thanksgiving as well!
Great! Loved this recipe. Same as everyone else, I put in what I had left in the fridge. Took to a dinner party and it was a hit!
Eggcellent, so glad it was a hit!