A Plant-Based Egg Substitute that tastes better than the real thing!
Looking for a quick and easy vegan meal that can be served for breakfast, lunch, or dinner? What if I told you that you can serve this to non-vegans, and they would never know they were eating a vegan meal? This JUST Egg Roasted Veggie Frittata may be JUST what you are looking for!
JUST Egg has created a plant-based egg substitute that tastes better than real eggs. Made from plants, not chickens, the main ingredient is from mung beans. Their egg substitute is egg-free, cholesterol-free, and dairy-free. I don’t know how they did it, but they have created an egg substitute that you can use in just about any recipe that calls for eggs.
My wife has not adopted the vegan lifestyle and so far, has been reluctant to try any of the vegan adaptations of meat, eggs, or dairy. That was until she had an omelette I made with JUST Egg. Since then, she prefers her scrambled eggs and omelettes to be made with JUST Egg. In fact, last week I emptied the shelves of Whole Foods taking every container they had of JUST Egg.
My first attempt making the JUST Egg Frittata was a huge failure. I had used vegan cheese and vegan sausage, but both caused the frittata to be overly oily without adding much flavor. I’ll be honest, I have not found a vegan cheese that I like to use in cooking or baking.
As I am trying to limit all added fat, my second attempt eliminated the vegan cheese and vegan sausage and loaded the frittata with a lot of raw vegetables. Zucchini, tomatoes, bell peppers, and mushrooms were chopped and added to the JUST Egg in the skillet. As each of these vegetables had a high-water content, baking the frittata resulted in either undercooked vegetables or the water from the vegetables creating little pools of moisture in the frittata.
The winning solution?
I found that dry roasting the vegetables helped eliminate the moisture from the vegetables while enhancing the flavors. You can really use just about any vegetable you like in a frittata but do yourself a favor and roast them before adding to the JUST Egg.
In this recipe I roasted pre-chopped red and green bell peppers, asparagus, broccoli, zucchini, mushrooms, and onions at 400 degrees for 20 minutes. After 20 minutes, I turned the oven off and opened the door slightly to allow the heat to escape. After about 5 minutes, I removed the vegetables from the oven.
The rest is so simple. Preheat the oven to 375 degrees. Place the roasted vegetables in the skillet. In a bowl, empty the contents of the JUST Eggs container. Whisk the JUST Eggs briskly for 30 to 45 seconds. Pour the JUST Eggs in the skillet. Cook for 25 minutes. Could it actually get easier?
Your cooking time may vary depending upon the size of your skillet. I used a 10-inch skillet. If your skillet is less than 10 inches, your cooking time may be more, less if your skillet is larger than 10 inches. I use the Gotham Steel Pro set and love it. The best part is that I don’t have to spray the pan beforehand. The frittata slides right off of the skillet.
I topped the frittata with cherry tomatoes (quartered), onion (sweet and green), and fresh basil. I tossed these with a little red wine vinegar, salt, and pepper and placed in the center of the frittata. Arugula would also be perfect in place of the fresh basil.
Have fun with the recipe and experiment with different vegetables and toppings. Hope you enjoy this JUST Egg Roasted Veggie Frittata!
Delicious plant-based frittata recipe featuring JUST Egg and roasted vegetables that can be served for breakfast, lunch, or dinner! Roasting the vegetables Preheat oven to 400 degrees. Spread the vegetable (chopped and sliced) on a cookie sheet and lightly salt and pepper the vegetables. Place vegetables in the oven and roast for 20 minutes. After 20 minutes, turn off the oven and open the oven door to allow the heat to escape for 5 minutes. Remove the vegetables from the oven and set aside. Preparing the frittata Preheat oven to 375 Place the roasted vegetables in a skillet, distributing the vegetables evenly (if not using a non-stick skillet, apply cooking spray before placing the roasted vegetables into the skillet). Pour the contents of the JUST Egg container into a large bowl. Whisk the JUST Egg vigorously for 30 to 45 seconds. Slowly pour the JUST Egg into the skillet so as to not displace the vegetables. Arrange the fresh basil leaves on top of the JUST Egg mixture. Place the skillet into the oven. Cook for 25 minutes (I recommend checking after 20 minutes to see the firmness of the JUST Egg), adjusting cook time based on size of the skillet. Once the JUST Egg is firm, remove from the oven. Slice into six pieces and serve! Optional topping 4 cherry tomatoes, quartered ¼ cup sweet onion, thinly sliced 2 tbsp of green onion, thinly sliced 4 fresh basil leaves, rough chopped 2 tsp of red wine vinegar Salt and pepper to tasteJUST Egg Roasted Veggie Frittata
(No Ratings Yet)
Loading...Ingredients
Instructions
Grapefruit and Shaved Fennel Salad with Dijon Grapefruit Vinaigrette | Easy Smart Vegan
February 4, 2021 at 12:58 pm[…] I would serve this with my Fanned and Stuffed Eggplant Ratatouille or my JUST Egg Roasted Veggie Frittata. […]