This vegan frittata with JUST Egg is full of flavor and packed with plant-based protein. Perfect for breakfast or brunch. No one will even believe it's eggless, dairy-free and gluten-free.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post.
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As soon as we finished making our oven baked JUST Egg quiche we knew we wanted to create a vegan frittata recipe.
Why This Recipe Works
It's perfect for any meal from brunch to dinner; and of course breakfast.
It’s easy and versatile. Lots of variations with vegetable selection, vegan cheeses and seasonings.
A frittata is basically a flat omelet. It originated in Italy. Our egg-free frittata is made with Just Egg - a plant-based egg substitute. With broccoli, vegan cheese, onions and peppers for our mix ins.
Sides that complement a Just Egg frittata include vegan bacon, hash browns and gluten-free vegan biscuit.
Ingredients
JUST Egg - an egg substitute made from mung beans.
Small red onion (diced)
Red bell peppers (chopped)
Broccoli - We use frozen but you can use fresh or frozen broccoli for this recipe. If you use frozen broccoli, just make sure that it’s thawed and drained before you add it to the frittata.
Vegan Cheese
Mushrooms
See recipe card for full quantities.
Instructions
Preheat oven to 375°F.
We use frozen broccoli for this recipe to keep it simple and quick. Be sure that it’s thawed and drained before. If using fresh broccoli; rinse, trim stalks and chop. You’ll need to sauté longer than the frozen broccoli which is already partially cooked.
Rinse red bell pepper and diced pepper and onions. Set aside.
Heat 2 tablespoons olive oil in a large (10 inch oven-safe skillet) over medium-high heat. Add the onion and peppers to the skillet and cook, stirring until onions are softening, approximately 3 minutes.
Reduce to medium heat. Add broccoli and mushrooms to mixture. Season with a pinch of salt and pepper. Continue to cook the vegetables for another 6 minutes
Reduce heat to low.
Add pieces of vegan butter all around the pan to distribute the butter across the bottom of the skillet. Spread the vegetables into an even layer, using a spatula to flatten. If your skillet isn’t oven-safe, transfer the mixture to your prepared baking dish.
Shake the Just egg mixture well and pour into the skillet directly over the vegetables, tilting the pan to make sure the eggs have settled evenly.
Sprinkle the cheese on top.
Transfer skillet to the oven and bake, approximately 25 to 35 minutes until firm in the center. Remove from oven.
Use a silicone spatula to carefully jiggle the frittata from the sides.
Allow to cool for 5 minutes before serving. Enjoy!
Equipment
10" inch oven safe pan (we used a stainless steel, oven-safe skillet. Because it’s not nonstick you have to add oil to grease the pan to prevent sticking). You can also use a baking dish or cast iron skillet.
Silicone Spatula
Oven Mittens or Dish Towel
Mixing Bowl
Tip
Remember to use oven safe mitts/dish towel when removing frittata from the oven. This is to prevent burning your hand
Storage
- To Store. Cool before refrigerating. Store in airtight container. Store in refrigerator for up to 4 days.
- To Freeze. Cool before freezing then wrap the frittata tightly in plastic wrap. Freeze frittata in an airtight freezer-safe storage bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.
- Prepare In Advance. Can make a day in advance.
Related Eggy Vegan Breakfast Recipes
📖 Recipe
Just Egg Frittata
Equipment
- 1 Silicone Spatula
- 1 10 inch oven safe skillet - you can also use a baking dish or cast iron skillet.
Ingredients
- 1 1/2 Bottles JUST Egg about 20 oz
- 2 tablespoons
Olive oil
- 2 tablespoons Vegan butter
- 2 cup Broccoli - finely chopped. We used frozen but you can use fresh. Fresh broccoli will take longer to cook.
- 1/2 cup Red Bell peppers - chopped
- 1/2 Small red onion - diced
- 1/3 cup Vegan cheese
- 3/4 cup Mushrooms
- 1/2 teaspoon Garlic powder
- Salt and Pepper - to taste we like start with 1/4 teaspoon salt and 1/2 teaspoon of pepper.
Instructions
- Preheat oven to 375°F.
- We use frozen broccoli for this recipe to keep it simple and quick (Be sure that it’s thawed and drained before using. If using fresh broccoli; rinse, trim stalks and chop). You’ll need to sauté fresh broccoli longer than the frozen broccoli which is already partially cooked. Set broccoli aside.2 cup Broccoli
- Rinse mushroom. Rinse red bell pepper and diced pepper and onions. Set aside.1/2 cup Red Bell peppers, 1/2 Small red onion
- Heat 2 tablespoons olive oil in a large (10 inch oven-safe skillet) over medium-high heat. Add the onion and peppers to the skillet and cook, stirring until onions are softening, approximately 3 minutes.2 tablespoons Olive oil , 1/2 Small red onion, 1/2 cup Red Bell peppers
- Reduce to medium heat. Add broccoli and mushrooms to mixture. Season with a pinch of salt and pepper. Continue to cook the vegetables for another 6 minutes3/4 cup Mushrooms, 1/2 teaspoon Garlic powder, 2 cup Broccoli
- Reduce heat to low.
- Add pieces of vegan butter all around the pan to distribute the butter across the bottom of the skillet. Spread the vegetables into an even layer, using a spatula to flatten. If your skillet isn’t oven-safe, transfer the mixture to your prepared baking dish.2 tablespoons Vegan butter
- Shake the Just egg mixture well and pour into the skillet directly over the vegetables, tilting the pan to make sure the eggs have settled evenly.1 1/2 Bottles JUST Egg
- Sprinkle the cheese on top.1/3 cup Vegan cheese
- Transfer skillet to the oven and bake until firm, approximately 25 to 35 minutes until firm in the center. Remove from oven.
- Use a silicone spatula to carefully jiggle the frittata from the sides.
- Allow to cool for 5 minutes before serving
Nutrition
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
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The Vgn Way
M. Shepherd
So Great! Ihought using frozen broccoli was going to be weird but it came out great! I'm going to use this in the summer with the kids to teach them a fun easy recipe. thanks!
Nija Clark
So glad you enjoyed. Thanks for the review!
Sharon
Can i freeze these and eat them for breakfast?
Nija Clark
Hi Sharon,
Sure can. Freeze the frittata in an airtight freezer-safe storage bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Thanks for asking.