Best Just Egg Vegan Frittata

If you ask me, vegan frittatas are one of the best ways to use Just Egg.

This plant-based breakfast dish makes a satisfying meal that’s packed with veggies and cheesy goodness. Sautéed mushrooms and peppers mix with fresh spinach and a dairy-free cream that makes everything rich and custardy.

It’s made with black salt that gives it a real eggy flavor, plus onions and garlic cooked until soft. Melty vegan cheese and a touch of olive oil help the whole thing come together.

It’s a simple dish that works for any meal of the day, perfect for weekend brunch or a quick weeknight dinner.

SAVE NOW

What Kind of Just Egg Should I Use?

Just Egg comes in two main formats – the bottle and the folded patties – and for this frittata recipe, you’ll definitely want to grab the liquid version in the bottle. The bottled Just Egg pours just like regular beaten eggs, making it perfect for mixing with your other ingredients and baking into a frittata. You can find it in the refrigerated section of most grocery stores, usually near the eggs or in the plant-based section. Make sure to give the bottle a good shake before using it, as the ingredients can settle a bit while sitting in the fridge.

SAVE NOW

Options for Substitutions

This vegan frittata is pretty forgiving when it comes to swaps:

• Just Egg: This is the star of the show and really can’t be substituted if you want to keep it vegan and egg-like. Just Egg is what gives you that fluffy, eggy texture.
• Cream: Any plant-based cream works here – oat cream, coconut cream, cashew cream, or even unsweetened almond milk if you want something lighter. The cream adds richness, so pick whatever you have on hand.
• Vegetables: Feel free to mix and match your veggies based on what’s in your fridge. Zucchini, tomatoes, broccoli, or kale all work great. Just keep the total amount around 1 cup of chopped vegetables.
• Vegan cheese: Any vegan cheese that melts well will do the trick – try cheddar-style, mozzarella-style, or even a pepper jack variety for some kick. You can also skip it entirely if you prefer.
• Black salt: Black salt (kala namak) gives that sulfuric, eggy flavor. If you don’t have it, regular salt works fine, but you’ll miss out on that authentic egg taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making a vegan frittata is cooking it at too high a temperature, which causes the edges to overcook and become rubbery while the center stays undercooked – stick to 375°F and check for doneness around the 15-minute mark by gently shaking the pan to see if the center is just set.

Skipping the step of cooking your vegetables first is another common error, as raw veggies release water during baking and create a watery, loose frittata instead of a firm one.

Make sure to use an oven-safe skillet (cast iron works great) and avoid stirring the mixture too much once you pour it into the pan, as this prevents the frittata from setting properly.

Finally, don’t skip the cooling time after baking – those 5 minutes allow the frittata to firm up and make slicing much cleaner and easier.

SAVE NOW

What to Serve With Vegan Frittata?

This vegan frittata makes a great breakfast or brunch centerpiece, and I love serving it with some crispy hash browns or roasted breakfast potatoes on the side. A simple arugula salad with lemon dressing adds a nice fresh contrast to the rich, creamy frittata, or you could go with sliced avocado and cherry tomatoes for something lighter. Toast is always a good call too – whether it’s sourdough, whole wheat, or even an English muffin for scooping up any extra bites. If you’re feeding a crowd for brunch, add some fresh fruit or a fruit salad to round out the meal.

Storage Instructions

Store: Keep your vegan frittata in an airtight container in the fridge for up to 4 days. It actually tastes great cold or reheated, so I’ll often slice it up and grab a piece for a quick breakfast or snack throughout the week.

Freeze: You can freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 2 months. This makes it super easy to grab just what you need for a quick meal without thawing the whole thing.

Reheat: Warm it up in the microwave for about 45-60 seconds, or pop it in a 350°F oven for 10 minutes if you want to crisp up the edges a bit. From frozen, just add an extra minute or two to the microwave time or let it thaw in the fridge overnight first.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 440-500
• Protein: 20-25 g
• Fat: 28-34 g
• Carbohydrates: 18-24 g

Ingredients

For the egg mixture:

• 24 oz Just Egg
• 1/3 cup cream (I use Silk Dairy-Free Heavy Whipping Cream for a richer texture)
• 3/4 tsp black salt (also known as Kala Namak, gives it a realistic eggy sulfur taste)
• 1/2 tsp black pepper

For the skillet preparation:

• 1 tbsp olive oil
• 1/4 cup onion (finely diced into 1/4-inch pieces)
• 1 clove garlic, minced
• 1/3 cup red bell pepper
• 1/3 cup mushrooms (thinly sliced to ensure they soften quickly)
• 1/2 cup spinach

For the topping:

• 1/2 cup vegan cheese (I prefer Violife Just Like Cheddar shreds)

Step 1: Prepare the Oven and Mix the Base

• 24 oz Just Egg
• 1/3 cup cream
• 3/4 tsp black salt
• 1/2 tsp black pepper

Preheat your oven to 375°F.

While it heats, pour the Just Egg into a bowl and whisk together with the cream, black salt, and black pepper until fully combined and smooth.

Set this mixture aside—this is your vegan egg base that will cook into the frittata.

Step 2: Sauté the Vegetables

• 1 tbsp olive oil
• 1/4 cup onion, finely diced
• 1 clove garlic, minced
• 1/3 cup red bell pepper
• 1/3 cup mushrooms, thinly sliced

Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

Add the diced onion and cook for 2-3 minutes until it begins to soften and turn translucent.

Add the minced garlic and cook for 30 seconds until fragrant.

Then add the sliced mushrooms and red bell pepper, stirring occasionally for 4-5 minutes until the mushrooms release their moisture and all vegetables are tender.

I like to slice mushrooms thin so they soften evenly and don’t remain chewy in the final frittata.

Step 3: Add Spinach and Build the Filling

• 1/2 cup spinach

Add the spinach to the skillet and stir for about 1 minute until it wilts completely.

This quick cook preserves the spinach’s nutrients and prevents it from becoming mushy during the baking stage.

Once wilted, the vegetables are ready to become the frittata filling.

Step 4: Pour the Egg Base and Add Cheese

• Just Egg mixture from Step 1
• 1/2 cup vegan cheese

Pour the Just Egg mixture from Step 1 directly over the cooked vegetables in the skillet, stirring gently to distribute the vegetables evenly throughout.

Sprinkle the vegan cheese evenly over the top of the egg mixture.

The cheese will melt slightly and create a nice golden top as it bakes.

Step 5: Bake Until Set

Transfer the skillet to the preheated 375°F oven and bake for 15-20 minutes, until the frittata is set around the edges and slightly firm in the center when you gently shake the pan.

The cooking time may vary depending on your oven, so start checking at 15 minutes.

I find that a slight jiggle in the very center is ideal—it will continue to set slightly as it cools.

Step 6: Rest and Serve

Remove the skillet from the oven and let the frittata cool for 5 minutes.

This resting period allows the Just Egg to fully set and makes slicing cleaner.

Slice into wedges directly in the skillet or slide onto a cutting board, and serve warm.

Best Just Egg Vegan Frittata

Delicious Best Just Egg Vegan Frittata recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 470 kcal

Ingredients

  

For the egg mixture::

• 24 oz Just Egg
• 1/3 cup cream (I use Silk Dairy-Free Heavy Whipping Cream for a richer texture)
• 3/4 tsp black salt (also known as Kala Namak, gives it a realistic eggy sulfur taste)
• 1/2 tsp black pepper

For the skillet preparation::

• 1 tbsp olive oil
• 1/4 cup onion (finely diced into 1/4-inch pieces)
• 1 clove garlic, minced
• 1/3 cup red bell pepper
• 1/3 cup mushrooms (thinly sliced to ensure they soften quickly)
• 1/2 cup spinach

For the topping::

• 1/2 cup vegan cheese (I prefer Violife Just Like Cheddar shreds)

Instructions

 

• Preheat your oven to 375°F. While it heats, pour the Just Egg into a bowl and whisk together with the cream, black salt, and black pepper until fully combined and smooth. Set this mixture aside—this is your vegan egg base that will cook into the frittata.
• Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and cook for 2-3 minutes until it begins to soften and turn translucent. Add the minced garlic and cook for 30 seconds until fragrant. Then add the sliced mushrooms and red bell pepper, stirring occasionally for 4-5 minutes until the mushrooms release their moisture and all vegetables are tender. I like to slice mushrooms thin so they soften evenly and don't remain chewy in the final frittata.
• Add the spinach to the skillet and stir for about 1 minute until it wilts completely. This quick cook preserves the spinach's nutrients and prevents it from becoming mushy during the baking stage. Once wilted, the vegetables are ready to become the frittata filling.
• Pour the Just Egg mixture from Step 1 directly over the cooked vegetables in the skillet, stirring gently to distribute the vegetables evenly throughout. Sprinkle the vegan cheese evenly over the top of the egg mixture. The cheese will melt slightly and create a nice golden top as it bakes.
• Transfer the skillet to the preheated 375°F oven and bake for 15-20 minutes, until the frittata is set around the edges and slightly firm in the center when you gently shake the pan. The cooking time may vary depending on your oven, so start checking at 15 minutes. I find that a slight jiggle in the very center is ideal—it will continue to set slightly as it cools.
• Remove the skillet from the oven and let the frittata cool for 5 minutes. This resting period allows the Just Egg to fully set and makes slicing cleaner. Slice into wedges directly in the skillet or slide onto a cutting board, and serve warm.