Just Egg Frittata
This savory Just Egg Frittata is made with simple, flavorful ingredients! Serve this simple meal for breakfast, lunch, brunch or dinner.
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With the perfect blend of plant-based egg and veggies, this recipe will be the star of any meal!
I’m so well known for my vegan sweets, but I have a vegan savory side as well! This vegan frittata with Just Egg is a great example.
I love making this frittata on the weekend. Not only does it create an indulgent weekend breakfast, but I can enjoy having it for lunch or dinner throughout the week.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Just Egg — I find Just Egg in the health food section (and even in the egg section sometimes) of my local grocery store or in the refrigerated section of health food stores. We’ll be using 1 1/2 cups so look for a container that is 12 oz or bigger.
- Baking powder — To create a fluffy filling, we’ll add some baking powder to the plant-based egg mixture.
- Flour — We also want the filling to be firm enough to slice. That’s why we’ll add all-purpose or gluten-free flour. I’ve tested both, and it works great!
- Seasoning — To make the egg mixture flavorful, this recipe calls for salt, pepper, garlic powder, and dehydrated onions (substitute onion powder).
- Sweet potato — You’ll need a medium sweet potato, peeled and chopped into 1/2-inch cubes
- Veggies — I like to add a mixture of chopped red bell pepper, broccoli florets, chopped red onions, cherry tomatoes, and fresh spinach.
- Cheese — We’ll add one cup of vegan cheddar shreds
What Makes This Recipe Shine?
- HEALTHY — Each serving comes in around 300 calories and provides up to 12 grams of protein.
- EASY — Once the veggies are chopped and baked, adding them to this dish is so easy and creates loads of flavor!
- FAVORITE — It’s so delicious you’ll want to make this dish time and time again!
Frequently-Asked Questions
Can you freeze a frittata with Just Egg?
Frittatas are freezer-friendly, and a Just Egg version is no different. Some of the veggies may not thaw with their texture intact, but overall the dish will be just as delicious once thawed and heated.
Can you add cauliflower to frittatas?
You can add various vegetables to your frittatas, including cauliflower, broccoli, and even zucchini. Cut your cauliflower into small florets and then roast them, so they are tender in your baked frittata.
Just Egg Frittata Bites
You can bake your tasty frittatas in muffin pan compartments to create the ultimate snack on the go! Yes, Just Egg Frittata muffins are easy to make, freezer-friendly, and transportable.
Check out this Vegan Egg Bites recipe for lots of tips on how to do it.
You can use large or regular muffin pans. I recommend a quick spray with vegetable cooking spray in each compartment, then fill and bake them. You should reduce the cooking time by at least 10 minutes.
Serving Suggestions
Serve this with your Just Egg frittata with side dishes such as:
- Sweet — Some sweet sides include Just Egg French Toast topped with Aquafaba Whipped Cream or Vegan Cinnamon Rolls.
- Savory — Serve some Plant-Based Roasted Vegetables, Air-Fried Potatoes, or even some buttery Vegan Shortbread Biscuits on the side.
- Greens — Add more greens to your meal with a simple Plant-based Green Smoothie or your favorite salad, such as this Vegan Caesar Salad or this Kale Salad with Avocado.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 7 days. You can also freeze leftovers in a freezer-safe container for up to 2 months. Please note the tomatoes will change texture upon thawing.
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Just Egg Recipes
If you love this Just Egg Frittata recipe, here are more favorites to try:
Vegan Frittata with Just Egg
Ingredients
Just Egg Mixture
- 1 ½ cups Just Egg
- ¼ teaspoon baking powder
- 2 tablespoons flour (regular or gluten-free)
- ¼ teaspoon salt and pepper
- ¼ teaspoon garlic powder
- ½ teaspoon dehydrated onions
Fillings
- 2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes
- 1 medium red bell pepper, core removed (discard), flesh finely chopped
- 1 cup broccoli florets
- ½ cup chopped red onions
- 2 teaspoons olive oil
- 1 cup baby spinach, stems removed, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 cup vegan cheddar shreds
Instructions
For the Roasted Vegetables:
- Preheat oven to 375°F/190°C.
- Make sure your broccoli florets are on the small side. Add the veggies (except the cherry tomatoes and spinach) to the sheet pan and drizzle with olive oil. Cook for up to 10 minutes, until tender. Add chopped spinach and cook for one more minute until the spinach is slightly wilted. Remove the pan from the oven.
For the Just Egg Mixture:
- Increase the heat to 400°F/200°C. Spray a deep dish pie pan with vegetable cooking spray.
- Whisk together Just Egg, flour, baking powder, and seasonings. Set aside.
- Add the cooked veggies from the sheet pan and the cherry tomatoes. Top with vegan cheese. Pour Just Egg mixture over the top.
- Bake for 30 to 35 minutes.
- Remove it from the oven and allow it to cool for 10 to 15 minutes before slicing and serving.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
9 Responses to Just Egg Frittata
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Thanks for the clarification! no worries! How interesting…..I’ve never seen Just Egg (the liquid form) in more than just the one (16 oz.) size! thanks again It’s delicious!
So glad you liked the recipe, Jill!
I’ll need some clarification: You said we’ll use a container and a half which would be 24 ounces but then in the recipe list it shows 1 1/2 cups Just Egg which would be 3/4 of a container since the carton is 16 ounces. So is it 1 1/2 container or 1 1/2 cups of Just egg? thanks
Hi Jill! My apologies for the confusion. When I first tested this recipe, I only had access to one container of Just Egg. Every store I went to had only the one size. Now it seems to have expanded to different sizes. The recipe uses only 1 1/2 cups. I will edit the post to be more clear. Thanks for pointing this out – very helpful feedback!
Absolutely fantastic! My family was shocked how great tasting this is. I have made it twice. Each time substituting vegetables that were in my refrigerator. Thanks!
Hi Robin – I’m so glad you and your family liked this recipe! Love the idea of using whatever vegetables you have on hand. That’s so thrifty!
I’m so glad you like it, Carly!
What size pan did you use for baking your frittata? looks like a pie dish instead?
Hi Patricia. I used a deep dish pie pan for this recipe.