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.
- 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
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.