• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pure Kitchen
  • Recipes
  • Shop
    • Shop Kitchen
    • Shop Wellness
    • e-books
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
    • Shop Kitchen
    • Shop Wellness
    • e-books
  • About
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Vegan Frittata with Mushroom and Broccoli

    Vegan Frittata with Mushroom and Broccoli

    Jump to Recipe - Print Recipe

    For years now, I have been dying to create a vegan frittata. I have no idea what has taken me so long? But wow, this vegan frittata recipe is a game-changer. I cannot wait for you guys to try it.

    cast iron frying pan with cooked vegan frittata topped with roasted tomaotoes. Set on a marble counter.
    Look at this, it looks just like eggs! It’s magical. And high in protein as well.

    Why Vegan Frittata?

    It’s so fluffy.

    It’s high in vegan protein.

    There are NO eggs.

    It’s a low-oil and low-salt recipe.

    Prep time is 10 minutes.

    Bake time is 40 minutes.

    What you will need for this recipe

    A pre-seasoned cast iron pan or a pan that can go on the stove and in the oven.

    2 Bottles Just Egg

    Vegan cheese (I used a combination of this and this)

    Onion

    Mushrooms

    Broccoli

    Garlic

    Sea Salt

    Veggie seasoning (I used this)

    Olive oil or vegan butter

    Frittata Instructions

    To keep it simple I added all the veggies, garlic, and onions at once with butter in the cast iron pan.

    Cast iron pan on a countertop with uncooked vegetables and butter.
    cast iron pan on a countertop with cooked veggies.

    I cooked veggies until soft (do not over cook). I spiced everything up with some seasoning and sea salt then I added the egg product.

    cast iron pan on a countertop with cooked veggies, just egg product and cheese.

    You don't need to cook the egg product on the stovetop at all. Just fold in the cheese and transfter the entire pan straight from the stovetop directly into the preheated oven. 40 minutes And voila! and it's done.

    cast iron pan with cooked frittata on a marble countertop.

    Recipe Variations

    What's fun about this recipe is how versatile it is. Instead of mushrooms and broccoli, you can add red bell peppers and tofu. Or try cauliflower and asparagus. Garnish as you see fit - I threw some tomatoes and jalapenos in the air fryer with some olive oil and sea salt. But you can use chopped herbs or corn salsa, or beans.

    The cheese is key in this recipe. Don’t use too much but don’t use too little either. It adds a wonderful texture and creaminess. But there are so many different dairy-free cheese options to choose from. I encourage you to explore different flavors.

    Just Egg product has a variety of other uses as well. Have you tried my JUST VEGAN BREAKFAST BURRITO | KIMCHI MAYO DIPPING SAUCE yet? It's a great breakfast option if you don't have time to bake a frittata.

    Woman holding vegan breakfast burrito over a plate. You can see the inside of the burrito.

    Scrambling Just Eggs product is simple and delicious as well. Most of my kids do as well. But the frittata is next level. It replicates egg so well. The fluff, the taste, the texture and even how it cooks. You don’t need to add any extra liquid like milk to it.

    Vegan Frittata with Broccoli and Mushroom

    You will never believe it, but this recipe doesn't contain any real eggs. No kidding! The craziest part is you would never know it. It tastes just like the real thing. It's fluffy, versatile, healthy, and delicious.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Breakfast
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 2 Bottles Just Egg
    • ¼ cup vegan cheese I used a combination of this and this
    • ⅓ onion finely chopped
    • 1 cup mushrooms
    • ½ cup broccoli and/or asaparaus finely chopped
    • 2 cloves raw garlic minced
    • ½ teaspoon sea salt
    • your favorite “chicken” or veggie seasoning I used this
    • 2 tablespoon olive oil or vegan butter

    Instructions
     

    • Preheat oven to 350 Degrees F.
    • In a pre-seasoned cast iron pan add oil, garlic, and vegetables. Cook veggies over medium heat stirring occasionally. Add seasoning and sea salt. Keep stirring. Cook 5-6 minutes until veggies are soft and maybe a tad charred. But not overcooked.
    • Spread veggies out evenly on the bottom of the pan. Sprinkle cheese evenly on top of the veggies.
    • Pour contents of the Just Egg containers into the pan. Do NOT STIR. Sprinkle a touch more sea salt if desired.
    • Put the frittata into the oven. Bake 40 minutes until edges are brown and Just eggs are cooked all the way through.
    • Garnish with your favorite herbs. I added air fried tomatoes and jalapenos.
    • Enjoy.
    Keyword frittata, just egg, vegan

    « Air Fried Potatoes with Spicy Mayo Dipping Sauce
    Coconut Meat Jerky - Spicy Tamari »

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Welcome to my 20-year plant-based journey.

    After healing my own auto-immune disease and starting an International food company, I have since made it my goal is to help as many people as I can switch to a more plant-based diet and to make healthier food choices. Certified in plant-based nutrition.

    Join me on this journey; I'm here to serve and help.

    I trust the science that backs it. More about me →

    Shop Kitchen Essentials

    SHOP NOW

    Popular Recipes

    • Superfood Brownies with Sweet Potato and Chocho
    • Air Fryer "Chicken" Flautas [vegan]
    • 3 Ingredient Savory Crepes - GF
    • Cooking The Perfect Quinoa

    Footer


    I got out of my everyday environment. And into a n
    I got out of my everyday environment. And into a new one. Felt so good! Bye 👋🏼 Shell Beach. Thanks for having me. 
-
-
-
-
-
-
#beachlife #winery #foodie #plantbased #manifestation #abundance #selflove #gratitide

    Loved my interview with @lilmixins founder Meenal
    Loved my interview with @lilmixins founder Meenal Lele! she knows her stuff and she’s an awesome person. Her book is a must read for all parents out there! Join us (link in bio to my YouTube channel) as we discuss how to prevent food allergies in babies. And how the mothers gut biome plays a huge role. 💕
#foodallergy #foodallergymom #prevent #allergies #skinhealth #babyrash #eczema #psoriasis #healing #vegan  #plantbased #epigenetics #cleanliving #healthygut #babybiome #gutbiome #pregnancyhealth #healthygut #gutbiome

    Duuuude I can’t get enough of these tahini choco
    Duuuude I can’t get enough of these tahini chocolate chip cookies. They have almost 8 G protein each cookie! 🤯😱 and are free of gluten, dairy, soy, egg, corn, refined sugar, and they are mad with only 5 clean ingredients. Literally GUILT FREE as well. They are great for my autoimmune diet protocol as well. Win win if you ask me. Recipe coming soon. Secret ingredient 🤫 @mikunafoods 
—
-
-
-
-
-
-
-
-
-
#cookierecipe #vegancookies #eggfree #dairyfree #foodie #foodie #foodreview #foodreviews #foodreviewer #food #foodmag #foodscene #foodies
#foodauthroity #foodanddrink #cooking #recipe #cook #plantbased #plantbasedfood
#plantbasedrecipe #chef #vegans #veganrecipe

    🌧 I love rainy days! I made brownies today. The
    🌧 I love rainy days! I made brownies today. They are delicious. Recipe coming to the blog soon. These are made with sweet potatoes and protein powered. Low calorie. High protein. Gluten free. Vegan. Delicious! 
For more delicious recipes and cooking ideas follow @purekitchenblog  and click the link in my bio for free plant based recipe ebooks. 
#brownie #foodreview #foodreviewer #foodmag #foodscene #foodies
#foodauthroity #cooking #recipe #plantbased #plantbasedfood
#plantbasedrecipe #chef #vegan #vegans #veganrecipe

    🙋🏼‍♀️ Huge Chris Stapleton fan here. A
    🙋🏼‍♀️ Huge Chris Stapleton fan here. And passion fruit lover. They are in season and growing all over the place here. ⬇️
Passion fruit water is yet another youth serum. As passion fruit is full of vitamin C, vitamin A, fiber, and minerals like calcium, magnesium, phosphorus, potassium, and folate. These help your kidneys, nerves, muscles, and heart rhythm in big ways.
Your body uses Vitamins C to make blood vessels, cartilage, muscles, and collagen, which keeps skin looking young. It also helps your body heal, lowers inflammation, and protects your cells from damage. When you get enough vitamin C, it lowers your chances of getting colds and certain types of cancers. Vit A is great for eyes, immunity, and cells.
Note: did you know Passion Fruit is actually a berry? The biggest berry you’ll find. 
Follow @purekitchenblog for more recipes, health tips, inspiration and more. 
#foodie #foodreview #foodreviews #foodreviewer #foodmag
#foodauthroity #foodanddrink #recipe #plantbased #plantbasedfood
#plantbasedrecipe #vegan #vegans #veganrecipe

    My favorite breakfast is from @loftycoffeeco and
    My favorite breakfast is from  @loftycoffeeco and it is an Aztec Mocha (spicy & vegan) with plant-based sausage, tomato & avocado! What’s your favorite breakfast?
-
-
-
-
-
-
-
#foodreview #foodie #vegan

    Easy peasy protein shake using @mikunafoods innova
    Easy peasy protein shake using @mikunafoods innovative protein powder. Its unique in that it’s soy and pea free. It uses “Chocho” which is a complete (plant based) protein with 9g per serving. 
This recipe is quick and healthy. 
1/2-1 whole ripe banana 
1/3 c protein powder
1 1/2 c water 
2 Tbsp raw cashews 
1 Tbsp agave or maple syrup 
Pinch of ginger powder, cinnamon, cardamom and nutmeg or pumpkin spice blend 
Add ice if you want it cold. Otherwise blend well and enjoy. 
#plantprotein #foodie #foodauthority #smoothierecipe #veganprotein #vegan #chef #plantbasedrecipe #foodanddrink #recipe #cook #foodmag #proteinshake

    If you’re not ready for change, you’re not rea
    If you’re not ready for change, you’re not ready for change. And that’s perfectly ok. 
Making healthy choices isn’t hard work. You “have time” to choose an apple over a bag of chips. Let’s be real here; you just DON’T WANT TO.  And that alone is totally ok!!
Let’s not shame others choices or pressure another to change. If somebody is not happy where they’re at, or they are sick, or in pain, only then will they start examining their current routines and habits. Anger is a great catalysts for change. It often pushes people out if their comfort zones and into action. 
I often hear “I don’t have time to be healthy”. But what that really means is I don’t want to change or I’m afraid of change. And I’m not ready. Change is what they’re nervous about - not the amount of time it takes to chop up vegetables. 
Be kind to yourself…but be honest. 
Notice what you say you desire (weightloss or more energy) and then really examine your habits. Do you make the choices a “thin” person makes? Do you make the choices a rested high energy person needs to make? This might seem obvious but it’s actually not…so often we overlook this gap. We don’t see it and then we get mad at ourselves. Punish ourselves for “failing” over and over again. 
Once you start paying attention to your actions and habits and line them up with your goals - that’s when the magic happens. 
Yay or nay?
#healthyhabits #weightloss #plantbasednutrition


    More

    Shop

    About Juli

    Contact

    • Instagram
    • Pinterest
    • Facebook
    • Mail

    Copyright © 2023 Pure Kitchen Blog

    Terms & Disclaimers