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Let’s face it, sometimes you want an indulgent brunch. This VEGAN FRITTATA is that, and then some!

This wonder of a breakfast/brunch recipe is made possible because of one key ingredient: Just Egg.

I love me some tofu scramble but when it comes to omelettes or frittatas, there is no tofu nor chickpea flour concoction that is as eggy and fluffy as Just Egg. So I treat myself to an occasional Just Egg breakfast and savor every bit of it!

This recipe is also great because it’s a good way to use up whatever leftover veggies you have laying around in your fridge. You can also add some cooked vegan sausage... I know I did!

It’s also quite simple to make. Just cook up the vegetables, pour in the Just Egg and finish it off in the oven. You’ll still have time while it bakes to prepare a side of home fries or a simple salad to go with it.

So, let’s get started!



  • 2 bottles Just Egg

  • 1 small onion, sliced

  • 1 red bell pepper, sliced

  • 1 Cup broccoli florets

  • 8oz mushrooms, sliced

  • 4 garlic cloves, minced

  • 1/2 tsp rosemary

  • 1/2 tsp thyme

  • 2 Cups baby kale

  • 1 or 2 vegan sausages, cooked and sliced (optional)

  • Salt and pepper, to taste

  • Oil or vegan butter for sautéing


  1. Preheat oven to 350°F

  2. Pour both bottles of Just Egg in a medium-sized bowl. Generously season the JUST Egg with salt and pepper and set aside.

  3. In an 8-inch cast-iron or oven-safe pan over medium heat, add 1 tbsp of oil or vegan butter and the onions. Cook for 2-3 minutes.

  4. Add the red peppers and cook for another two minutes.

  5. Then, add the mushrooms, broccoli, garlic, rosemary and thyme. Also, add a bit more oil or butter to make sure the pan is well greased. Cook for another 3 minutes, stirring occasionally.

  6. Once the vegetables are cooked through, add the baby kale and cook for another two minutes, or until the kale wilts.

  7. If using vegan sausage, add to the pan now.

  8. Pour the JUST Egg into the pan over medium heat. Use a spoon or spatula to move the ingredients around so that they are evenly dispersed.

  9. Allow the frittata to cook untouched for about 5 minutes. Do not stir the frittata. The edges will begin to firm up.

  10. Move the pan to the oven and bake for 14 to 15 minutes, or until golden brown on top and the center is set (not runny).

  11. Slice the frittata and serve.

  12. Enjoy!

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