Home » Breakfast Recipes » Easy Just Egg Frittata | Oven or Stovetop
| | |

Easy Just Egg Frittata | Oven or Stovetop

This Just Egg Frittata recipe is so easy, it’ll have you dancing around the kitchen with your spatula like nobody’s watching. If you love savory vegan breakfast recipes, this dairy-free, eggless frittata is light, fluffy, creamy and filling, all in one skillet. Oodles of fresh, healthy vegetables are layered throughout, then it’s topped with fresh rosemary and banana peel bacon bits for a healthy, satisfying crunch. High protein, low carb and low calorie too!

overhead closeup of a frittata recipe in a cast iron skillet

Most of us know the commercial egg industry isn’t everything it’s cracked up to be! But if you were an egg fan before going vegan, now you can have that fresh eggy flavor you love without all the cruelty. Make this Just Egg Frittata in the oven or on your stove top. It’s versatile, wholesome, ready in minutes and a plant-based breakfast idea you’ll make again and again.

🥘 Ingredients For Vegan Frittata (With Substitutions)

labeled ingredients for frittata recipe on a white table
  • Egg Replacer – I use Just Egg for this vegan frittata recipe, but you can use whatever egg-replacer you have on hand or can find in your supermarket.
  • Non-Dairy Cheese Shreds – you can usually find these at your local grocery store. I prefer cheddar for this recipe, but any vegan cheese will work.
  • Olive Oil – a monounsaturated fatty acid that’s been found to lower total cholesterol and LDL, the “bad” cholesterol. If unavailable, any neutral oil will do.
  • Fresh Vegetables – for this Frittata Recipe (Vegan), I include fresh onion, red bell pepper, cherry tomatoes, mushrooms and spinach. However, you can substitute with any fresh vegetables, and even some potatoes; or whatever you have on hand.
  • Vegan Bacon Bits – you can either buy vegan bacon bits online or at the grocery store or make my Banana Peel Bacon, wait for it to cool and crumble into bits.
  • Fresh Rosemary – I use fresh rosemary from my garden but you can substitute with any fresh herbs you have on hand, such as parsley, oregano, basil, or thyme.
  • Dairy-Free Heavy Cream – this is hard to find. If you can find it, I suggest buying a case of it so it lasts for a while. The brand I use is from the Netherlands, and always out of stock. You can substitute with any kind of plant milk.
  • Black Salt – also known as Kala Namak.This is a wonderful Indian spice that gives the frittata recipe a distinctive egg flavor. If unavailable, use regular sea salt.
  • Black Pepper – used as a flavor enhancer and to add a touch of heat. White pepper would also work fine.

Exact ingredient measurements can be found in the recipe card below.

📖 How to Make a Frittata Recipe Vegan

bowl of ingredients for just egg frittata ready to be stirred

Step 1: Preheat oven to 375F/190C. In a medium bowl, add Just Egg, dairy-free heavy cream, black salt and pepper.

whisk just egg and other ingredients for frittata in a medium bowl

Step 2: Using a wire whisk or fork, whisk ingredients together until thoroughly combined.

vegetables being sauteed in a skillet

Step 3: Heat olive oil in a cast iron skillet over medium heat. Add onions, red bell pepper and mushrooms. Sauté over medium heat until veggies are tender and slightly browned.

adding spinach to sauteed vegetables for frittata

Step 4: Add chopped spinach.

saute vegetables and spinach just until spinach wilts

Step 5: Continue to sauté just until wilted, about 1 minute.

adding the just egg mixture to the vegetables

Step 6: Pour Just-Egg mixture over the vegetables in the skillet. Stir gently to evenly distribute the vegetables.

adding vegan cheese shreds to the frittata

Step 7: Sprinkle the non-dairy cheese shreds on top of the Just Egg Frittata.

overhead view of frittata in a skillet topped with cherry tomatoes

Step 8: Place the skillet in the preheated ovn and bake for 15-20 minutes, or until the vegan frittata is set in the middle and the top is golden brown. Remove skillet from oven and place on a cooling rack for 5 minutes. Top with cherry tomatoes, crumbled vegan bacon bits and fresh rosemary. Slice into wedges and serve hot.

overhead view of frittata recipe with slice taken out

👩🏿‍🍳 Expert Tips

  • Before using Just Egg, be sure to shake it for about 20-30 seconds.
  • Feel free to customize the ingredients based on your preferences and dietary needs when making this vegan frittata recipe. You can add different vegetables, a variety of dairy-free cheese blends, potatoes and/or herbs to make it your own.
  • Be sure to grease the skillet really well to prevent the Just Egg Frittata from sticking to the bottom of the cast iron skillet.
  • Cook over medium-low heat to allow for even cooking and to prevent burning. This ensures a tender and fluffy texture.
  • If your cast iron skillet doesn’t have an oven-safe handle, consider wrapping it in aluminum foil to protect it while baking in the oven.
  • For an extra-special treat, add a dollop of tofu sour cream to each slice prior to serving.
stack of 3 slices of frittata on a white plate

💭 Frequently Asked Questions

What is a Frittata?

Traditionally, a frittata is an Italian dish made with cooked eggs and a variety of other ingredients, such as meat, vegetables and/or cheese. Unlike an omelet or scrambled eggs, however, frittatas are not moved or folded over during the cooking process. Frittatas are cooked whole, without disturbance, in one large piece.

What is Just Egg?

Just Egg is a vegan egg substitute that resembles real liquid eggs. It’s made out of mung bean, water and oil, some spices, natural flavorings and thickeners to give it an egg-like consistency.

Can I add different vegetables?

Yes, the beauty of this vegan frittata recipe is that it’s so versatile; you can literally use any vegetables you have in your refrigerator. It also works with left-over vegetables that you might otherwise throw away.

Can you freeze a frittata?

You sure can. Although some of the veggies may lose their original texture during the thawing process. To freeze a Just Egg Frittata, simply wrap in plastic wrap and place in an airtight container for up to 3 months. When you’re ready to eat it, remove from freezer and allow to thaw at room temperature overnight before reheating in the skillet, oven or microwave.

Can I make this Frittata on the stovetop?

Yes, you can. The trick to making it on the stovetop is to generously grease the pan with non-stick cooking spray and then to cook it on super low heat so that it cooks evenly all over, especially in the middle.

a slice of just egg frittata being lifted from the skillet with a spatula

🌡️ Storage

Once the Just Egg Frittata has cooled to room temperature, store in an airtight container in your refrigerator for up to 4 days.

To freeze, wrap in plastic wrap and place in an airtight container for up to 3 months. When you’re ready to reheat, remove from freezer and allow to thaw at room temperature overnight before reheating in the skillet, oven or microwave.

🥓 What To Serve With A Vegan Frittata

a forkful of frittata recipe with a cherry tomatoe

🥞 More Vegan Breakfast Ideas

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

overhead view of skillet vegan frittata recipe in a cast iron skillet

JUST Egg Frittata Recipe

If you love savory breakfast recipes, this eggless frittata is light, fluffy, creamy and filling, all in one skillet. Oodles of fresh, healthy vegetables abound and a sprig of fresh rosemary and banana peel bacon bits tops it off with a mean crunch.
5 from 112 votes
Print Pin Rate
Course: Breakfast
Cuisine: All
Diet: Low Calorie, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 215kcal
Author: Deborah

Ingredients

  • 18 oz Just Egg 1 1/2 bottles
  • 1/4 cup heavy cream non-dairy
  • 1 tbsp olive oil
  • 1/4 cup onion diced
  • 1/4 cup red bell pepper diced
  • 1/4 cup mushrooms sliced
  • 1/4 cup spinach chopped
  • 1/4 cup vegan cheese shreds
  • 1/2 tsp black salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 375F/190C. In a medium bowl, add Just Egg, dairy-free heavy cream, black salt and pepper.
  • Using a wire whisk or fork, whisk ingredients together until thoroughly combined.
  • Heat olive oil in a cast iron skillet over medium heat. Add onions, red bell pepper and mushrooms. Sauté until veggies are tender and slightly browned.
  • Add chopped spinach.
  • Continue to sauté just until spinach is just wilted, about 1 minute.
  • Pour Just Egg mixture over the vegetables in the skillet. Stir gently to evenly distribute the vegetables.
  • Sprinkle the non-dairy cheese shreds on top of the Just Egg Frittata.
  • Place the skillet in the preheated ovn and bake for 15-20 minutes, or until the vegan frittata is set in the middle and the top is golden brown. Remove skillet from oven and place on a cooling rack for 5 minutes. Top with cherry tomatoes, crumbled vegan bacon bits and fresh rosemary. Slice into wedges and serve hot.

Notes

  • NUTRITION INFORMATION IS JUST AN ESTIMATE. 
  • Before using Just Egg, be sure to shake it for about 20-30 seconds.
  • Feel free to customize the ingredients based on your preferences and dietary needs. You can add different vegetables, a variety of dairy-free cheese blends, potatoes and/or herbs to make it your own.
  • Be sure to grease the skillet really well to prevent the Just Egg Frittata from sticking to the bottom of the cast iron skillet.
  • Cook over medium-low heat to allow for even cooking and to prevent burning. This ensures a tender and fluffy texture.
  • If your cast iron skillet doesn’t have an oven-safe handle, consider wrapping it in aluminum foil to protect it while baking in the oven.
  • For an extra-special treat, add a dollop of tofu sour cream to each slice prior to serving.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 5g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 565mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 0.2mg
Tried this Recipe? Pin it for Later!Mention @oohlalaitsvegan or tag #oohlalaitsvegan!

Similar Posts

5 from 112 votes (102 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

25 Comments

  1. 5 stars
    Just made this for our hosted Easter brunch with friends and it was a HIT! I also made a quiche and it required chopped kale, so I used the same bag vs spinach. Excellent flavor, so easy to make, and it was nice being able to use my cast iron skillet! Thank you so much!

  2. 5 stars
    Confession, I used eggs. This was really delicious and filling. Reminds me of a mushroom spinach quiche I make minus the crust. Thanks!

  3. 5 stars
    I love frittatas and always look for recipe using justegg! This recipe was easy to follow and turned out so delicious. Thank you for sharing!

  4. Would love to try this Just Egg Frittata in the morning.:) What I love about this recipe is it uses any vegetables you have in your refrigerator and left overs, so it’s amazing no food would be wasted.

  5. 5 stars
    Yum! These vegan frittata turned out so delish. It was fluffy and just the right amount of veggies – made for a satisfying brunch dish.

  6. 5 stars
    I love frittata as an elegant lunch recipe. This just-egg frittata sounds perfect! Thank you for sharing this recipe!