• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Eat
    • Breakfast
    • Desserts
    • Drinks & Smoothies
    • Mains
    • Sides & Snacks
    • Reviews
  • LIVE
    • Sustainable Living
  • TRAVEL
    • Plant-Based Travel
  • About QP
  • Free Grocery Guide

Quirky Pineapples

  • Recipe Index
menu icon
go to homepage
search icon
Homepage link
  • Eat
    • Breakfast
    • Desserts
    • Drinks & Smoothies
    • Mains
    • Sides & Snacks
    • Reviews
  • LIVE
    • Sustainable Living
  • TRAVEL
    • Plant-Based Travel
  • About QP
  • Free Grocery Guide
×
Home » Incredibly Easy JUST Egg Frittata

Feb 3, 2023 by Vina · This post may contain affiliate links

Incredibly Easy JUST Egg Frittata

Jump to Recipe·Print Recipe

An incredibly easy and delicious JUST Egg frittata filled with asparagus, bell pepper, spinach, and mushrooms and topped with vibrant pesto sauce. Perfect for a vegan breakfast or brunch that will impress your friends and family.

An incredibly easy and delicious JUST Egg frittata filled with asparagus, bell pepper, spinach, and mushrooms and topped with vibrant pesto sauce. Perfect for a vegan breakfast or brunch that will impress your friends and family.
JUST Egg Frittata

WHY YOU’LL LOVE THIS RECIPE:

This recipe is what I would refer to as “unbelievably vegan”. With the right ingredients, this JUST Egg frittata recipe is fluffy and flavorful just like a regular egg frittata, and could easily fool any omnivore.

WHAT ARE SOME WAYS TO USE JUST EGG BESIDES SCRAMBLES?

Aside from this easy vegan frittata and scrambles, JUST Egg is also perfect for these vegan recipes:

  • French Toast (sweet and savory)
  • Omelets
  • Quiche
  • Breakfast Sandwiches
  • Breakfast Burritos
  • And so much more!

INGREDIENTS TO MAKE A JUST EGG FRITTATA:

  • JUST Egg Plant-Based Scramble: The main ingredient for this dish.  This product is my go-to for egg-like recipes. It really is the closest thing to real scrambled eggs.
  • All-Purpose Flour: to thicken the JUST Egg and help it to bind nicely during baking. You can also use gluten-free flour if necessary.
  • Baking Powder: to make the frittata nice and fluffy.
  • Veggies: Asparagus, red bell pepper, and spinach.
  • Mushrooms: We want to use these for their meaty flavor and texture. I like to use crimini mushrooms or baby bella mushrooms.
  • Seasonings: Black pepper and garlic powder.
  • Black Salt: also known as Kala Namak is a sulfurous salt that is great for mimicking the flavor (and smell) of real eggs. It can be found at most Indian markets or can be ordered online.  This ingredient is totally optional and can be replaced with kosher salt.
  • Oil: for cooking. I like to use olive oil or vegan butter.
  • Vegan Pesto: as an optional topping. I just use a simple store-bought pesto sauce.
An incredibly easy and delicious JUST Egg frittata filled with asparagus, bell pepper, spinach, and mushrooms and topped with vibrant pesto sauce. Perfect for a vegan breakfast or brunch that will impress your friends and family.

HOW TO MAKE A JUST EGG FRITTATA:

  1. Preheat the oven to 375℉.
  2. Slice. Thinly slice the red bell pepper, mushrooms, and spinach.
  3. Chop. Break off the hard ends of the asparagus spears and chop them into 1-inch pieces.
  4. Mix. Add the JUST Egg, flour, baking powder, black salt, garlic powder, and black pepper to a medium-sized bowl and whisk until combined.
  5. Stir. When the JUST egg mixture is combined, stir in the thinly sliced spinach.
  6. Sauté. Add the oil to a cast iron skillet (or any skillet that is oven-safe) over medium heat.  Cook the mushrooms, asparagus, and red bell pepper until browned and slightly softened. 
  7. Bake.  Remove the skillet from the heat and pour in the JUST Egg mixture.  Bake in the oven for 30 minutes or until the frittata is fully cooked.
  8. Cool & Serve. Allow the frittata to cool and set for about 5 minutes before serving. 

*Note: If you don’t have a cast iron or oven-safe skillet, you can transfer the cooked veggies and JUST Egg mixture to a baking dish before baking.

An incredibly easy and delicious JUST Egg frittata filled with asparagus, bell pepper, spinach, and mushrooms and topped with vibrant pesto sauce. Perfect for a vegan breakfast or brunch that will impress your friends and family.
JUST Egg Frittata

HOW TO CUSTOMIZE YOUR FRITTATA:

I love this recipe because you can customize it and make it your own. Choose your own mix-ins, like vegan breakfast meats, vegan cheeses, and practically any cooked veggies or aromatics of your choice.  I love topping mine with pesto and enjoying the frittata with toast or roasted potatoes, but you could also top yours with salsa, tomatoes, microgreens, arugula, fresh herbs,  and so much more. Use this recipe as a blueprint and expand based on your preferred flavors.

An incredibly easy and delicious JUST Egg frittata filled with asparagus, bell pepper, spinach, and mushrooms and topped with vibrant pesto sauce. Perfect for a vegan breakfast or brunch that will impress your friends and family.
JUST Egg Frittata

MORE VEGAN BREAKFAST RECIPES YOU’LL LOVE:

  • 5 Simple Vegan Toast Ideas (Sweet & Savory)
  • The Best Vegan Lemon Blueberry Pancakes
  • The Best JUST Egg French Toast
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An incredibly easy and delicious JUST Egg frittata filled with asparagus, bell pepper, spinach, and mushrooms and topped with vibrant pesto sauce. Perfect for a vegan breakfast or brunch that will impress your friends and family.

Just Egg Frittata


  • Author: Vina
  • Total Time: 45 minutes
  • Yield: 4 1x
Print Recipe
Pin Recipe

Description

An incredibly easy and delicious JUST Egg frittata filled with asparagus, bell pepper, spinach, and mushrooms and topped with vibrant pesto sauce. Perfect for a vegan breakfast or brunch that will impress your friends and family.


Ingredients

Units Scale
  • 1 ½ cup JUST Egg (1 bottle)
  • 1 tbsp All-purpose Flour
  • ¼ tsp Baking Powder
  • ½ tsp Black Salt (Kala Namak) (optional)
  • ½ tsp Garlic Powder
  • ½ tsp Black Pepper
  • 6 Asparagus Spears
  • ¼ Red Bell Pepper
  • 1 cup Spinach
  • 3 tbsp Oil (for cooking)
  • 5 Crimini Mushrooms
  • ¼ cup Vegan Pesto (for topping (optional))


Instructions

  1. Preheat oven to 375° F.
  2. Thinly slice the red bell pepper, mushrooms, and spinach.
  3. Break off the hard end of the asparagus spears and chop them into 1-inch pieces.
  4. Add the JUST Egg, flour, baking powder, black salt, garlic powder, and black pepper in a medium-sized bowl. Whisk together until combined, then stir in the chopped spinach.
  5. Add the oil to a skillet on medium heat. Sauté the mushrooms, asparagus, and red bell pepper until browned and softened. About 5 minutes.
  6. Remove the skillet from the heat and pour in the JUST Egg mixture.
  7. Bake in the oven for 30 minutes or until the frittata is cooked through. Test by poking with a fork or skewer, it should come out dry.
  8. Allow to cool before serving with your desired toppings.
  9. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

More Eat

  • The Best Creamy Curried Butterbeans On Toast
  • Delicious and crispy gochujang tofu sandwiches full of sweet and spicy flavors and topped with a cool, crunchy sriracha slaw.  Packed with protein and so many winning flavors and textures this recipe is a perfect way to fulfill any sandwich craving.
    Crispy Gochujang Tofu Sandwiches with Sriracha Slaw
  • This summer farro salad recipe is light, filling, and takes very little effort to make.  Made with nutty farro, peppery arugula, juicy peaches and cherries, toasted pistachios, and creamy herbed vegan cheese. It’s the perfect healthy summer meal that comes together in under 30 minutes.
    Summer Farro Salad with Herbed Vegan Cheese
  • This mango chia yogurt pudding is rich, creamy, and swirled with juicy mango flavor. Made with only 4 simple ingredients, this is the perfect recipe for a light and fresh breakfast or snack.
    Easy Mango Chia Yogurt Pudding without Milk

Primary Sidebar

Hi, I'm Vina! Recipe developer, food photographer, writer, and creator of Quirky Pineapples with a passion for plant-forward cooking and baking.

More about me →

Popular

  • Fresh and delicious kale caesar salad made with crunchy kale, garlicky toasted quinoa, smoky tempeh bacon, vegan parmesan, and a creamy tahini caesar dressing. This simple kale caesar salad is perfect as a stand-alone meal or side dish.
    Kale Caesar Salad with Smoky Tempeh & Toasted Quinoa

  • A simple and lazy vegan mac and cheese recipe that will save you time and win over the cheese lovers in your life.
    Incredibly Easy Vegan Mac & Cheese

  • This bright Sunrise Sunset Smoothie is sunshine in a glass. This simple Tropical Smoothie Cafe copycat is made with only four ingredients and is the perfect refreshing drink for a warm day and an extra boost of Vitamin C. 
    The Best Sunrise Sunset Smoothie - Tropical Smoothie Copycat

  • The Best Dragon Fruit Smoothie Recipe

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Flodesk Pop-up

My Latest Video!

https://youtu.be/7s2BcgMzhpI

Hi. I'm Vina!

Categories

  • Eat
    • Breakfast
    • Desserts
    • Drinks & Smoothies
    • Mains
    • Sides & Snacks

WELCOME TO QUIRKY PINEAPPLES!

Hi, I'm Vina! Recipe developer, food photographer, writer, and creator of Quirky Pineapples with a passion for plant-forward cooking and baking.

Follow Me Here!

  • Email
  • Instagram
  • Pinterest
  • YouTube

Footer

Copyright © 2025 Quirky Pineapples | All Rights Reserved ·