Just Egg Frittata
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 its eggless, dairy-free and gluten-free.
Servings: 4 large servings
Calories: 374kcal
Equipment
- 1 Silicone Spatula
- 1 10 inch oven safe skillet - you can also use a baking dish or cast iron skillet.
Ingredients
- 1 ½ 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.
- ½ cup Red Bell peppers - chopped
- ½ Small red onion - diced
- ⅓ cup Vegan cheese
- ¾ cup Mushrooms
- ½ teaspoon Garlic powder
- Salt and Pepper - to taste we like start with ¼ teaspoon salt and ½ 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.½ cup Red Bell peppers, ½ 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
, ½ Small red onion, ½ 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 minutes¾ cup Mushrooms, ½ 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 ½ Bottles JUST Egg
- Sprinkle the cheese on top.⅓ 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
Calories: 374kcal | Carbohydrates: 12g | Protein: 18g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 636mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1134IU | Vitamin C: 66mg | Calcium: 33mg | Iron: 1mg
