A must-have for brunch and over the holidays, this tasty JUST Egg Frittata is big on flavor! This vegan recipe contains fresh baby spinach, sauteed leeks, mushrooms, garlic, red bell pepper, artichoke hearts, and vegan cheese.
This baked JUST egg frittata is perfect for a leisurely brunch, lunch, Mother's Day, or a simple dinner.
Since JUST Egg hit the shelves, I have been developing new ways to use it beyond scrambled vegan eggs and my JUST Egg quiche.
I'm sharing my recipe for a JUST Egg frittata filled with tender leeks, earthy mushrooms, artichoke hearts, and fresh baby spinach.
This delicious vegan frittata is packed with all the flavors of classic, eggy frittata – except it doesn’t contain any dairy or chicken eggs.
Why you are going to love this JUST Egg Frittata
Layered with flavor from garlic, herbes de Provence seasoning, kala namak, onion powder, and garlic powder, this plant-based egg alternative frittata bakes up beautifully and tastes so good.
This mouthwatering plant-based frittata is one of my favorite brunch dishes because you can customize it with your favorite vegetables, herbs, and vegan cheeses.
It's perfect for feeding a crowd over the holidays or taking along on a picnic since it tastes great whether it's warm or at room temperature.
This dairy-free and egg-free frittata pairs well with these crispy air fryer breakfast potatoes on the side.
Here are the simple ingredients to make this vegan JUST Egg frittata; you can find the ingredients at the grocery store.
- Mushrooms - I used Baby Bella mushrooms.
- Leeks - I used two small leeks.
- Spinach - I used fresh baby spinach.
- Red bell pepper - chopped. Use any bell peppers you like! They're a great source of vitamin C.
- Artichoke hearts - I used canned artichoke hearts (not marinated in oil).
- Cherry tomatoes - Cut them in half to top the frittata right before you place it in the oven to bake.
- Vegan yogurt - I recommend a thick Greek-style yogurt.
- JUST Egg - I used 1 ½ cartons of this plant-based egg substitute, the new packaging, not the plastic containers. JUST Egg is vegan, non-GMO, and made from mung beans. I have tried other ingredients to make frittatas, such as a tofu mixture and chickpea flour; however, this product is the closest I have gotten to getting that egg-like texture. Learn more about it on the product website, including where to buy it.
- Soy milk - I used organic unsweetened.
- Herbes de Provence is a seasoning made of dried herbs that originated in the region of Provence, France. The flavors pair well with French and Mediterranean cuisines. You can buy it premade at the grocery store or make your own.
- Kala namak - This is known as Indian black mineral salt. I add it to give an eggy flavor. Find it at your local Indian grocery store or shop online. Use my code EMILYM to get a free 1.8 oz grinder top of Robusta Black Peppercorns with purchases $15+ at Burlap & Barrel.
See the recipe card for the exact quantities.
Here are some substitutions you can try when making this vegan frittata recipe:
- Spinach - instead of spinach, you can use chopped kale.
- Leeks - Use red onion, yellow or white onion, or green onions instead.
- Mushrooms - use a favorite vegetable of your choice - try broccoli.
- Cherry tomatoes - use any chopped fresh tomatoes.
- Vegan yogurt - vegan sour cream or cashew cream will work as well.
- Vegan cheddar and vegan Parm - use your favorite shredded vegan cheese.
- Herbes de Provence - try a mixture of dried herbs, such as basil, marjoram, and oregano.
- Extra virgin olive oil - use avocado oil or vegan butter instead.
Here are some variations you can try when making this eggless frittata:
- Spicy - add chili pepper flakes or stir in Calabrian red chile pepper paste. Or top with hot sauce before serving
- Seasoning - try Italian seasoning instead of Herbes de Provence or any other seasoning mix you enjoy.
- Add chopped sun-dried tomatoes for additional flavor, or add vegan sausage.
- Garnish with fresh herbs such as fresh parsley or fresh marjoram.
How to make a JUST Egg Frittata
It's easy to make this simple plant-based frittata recipe, even if it is your first time.
The method is similar to making a classic frittata, except I bake it in a baking dish instead of a cast-iron pan since my cast-iron pan isn't large enough for this recipe.
Preheat the oven according to the recipe and lightly grease an 11-inch x 7-inch baking dish.
Step 1: Heat the olive oil in a skillet over medium heat. Add the chopped leeks and season with a pinch of salt. Saute until soft, for a few minutes.
Step 2: Add the garlic and cook for another minute. Stir in the mushrooms, red bell pepper, and remaining salt. Cook for several minutes until the vegetables soften.
Step 3: Add the spinach to the skillet and stir to combine. Cook until it is mostly wilted, then turn off the heat. Stir in the artichoke hearts.
Step 4: In a large bowl, whisk together the JUST Egg, soy milk, vegan yogurt, Dijon mustard, half of the vegan Parmesan, vegan Cheddar, and seasonings until thoroughly combined.
Step 5: Pour the sautéed mixture into the prepared baking dish.
Step 6: Pour the JUST Egg mixture over it. Gently combine with a spatula. Sprinkle the remaining vegan Parm on top and arrange the cherry tomato halves cut side up.
Step 7: Bake until the edges are golden brown and crispy, and the JUST Egg is cooked in the middle. Let cool for 10 minutes on the counter before serving.
Hint: Cover the baking dish with aluminum foil if the edges brown too much during baking.
Check if this vegan frittata is done by inserting a sharp knife into the center of the frittata - if it's liquid, place it back in the oven and keep checking it every five minutes until it's cooked.
Store the frittata in an airtight container in the fridge for 2-3 days.
Enjoy the leftovers at room temperature or reheat until warmed through.
Looking for other recipes like this vegan frittata? Try these:
JUST Egg Frittata
- 11-inch x 7-inch baking dish or 9-inch x 13-inch baking dish
- 2 tablespoons extra-virgin olive oil
- 2 small leeks rinsed well, halved and sliced
- 8 oz mushrooms cleaned and sliced
- ½ cup red bell pepper, chopped
- 1 teaspoon dried herbes de Provence
- ¾ teaspoon pink Himalayan salt divided
- 2 cloves garlic chopped
- 3.5 ounces fresh baby spinach 2 large handfuls
- 1 13.75 oz-can artichoke hearts, drained well and chopped
- 1 ½ 16-oz cartons JUST Egg 24 oz total
- 1 cup soy milk or cashew milk
- ½ cup unsweetened vegan yogurt Greek style, or vegan sour cream
- 1 tablespoon Dijon mustard
- 1 cup shredded vegan Parmesan cheese divided
- ½ cup shredded vegan Cheddar cheese
- ¾ teaspoon kala namak
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup cherry tomatoes, halved for topping
- Preheat oven to 375°F and lightly grease a 11-inch x 7-inch baking dish.
- Heat the olive oil in a skillet over medium to medium-low heat. Add the chopped leeks and season with ¼ teaspoon salt. Saute until soft, about 3 minutes.2 tablespoons extra-virgin olive oil, 2 small leeks, 8 oz mushrooms, ½ cup red bell pepper, chopped, 1 teaspoon dried herbes de Provence, ¾ teaspoon pink Himalayan salt, 2 cloves garlic
- Add the garlic and cook for one more minute. Stir in the mushrooms, red bell pepper, and remaining ½ teaspoon salt and saute for several minutes until vegetables soften.8 oz mushrooms, ½ cup red bell pepper, chopped, 2 cloves garlic
- Add two handfuls of baby spinach to the skillet and stir to combine. Cook until the spinach is mostly wilted, about 3 minutes more, then turn off the heat. Stir the artichoke hearts into the mixture. Set aside.3.5 ounces fresh baby spinach, 1 13.75 oz-can artichoke hearts, drained well and chopped
- In a large mixing bowl, whisk together the JUST Egg, soy milk, vegan Greek-style yogurt, Dijon mustard, ½ cup vegan Parmesan, vegan Cheddar, kala namak, garlic powder, and onion powder until thoroughly combined.1 ½ 16-oz cartons JUST Egg, 1 cup soy milk, ½ cup unsweetened vegan yogurt, 1 tablespoon Dijon mustard, 1 cup shredded vegan Parmesan cheese, ½ cup shredded vegan Cheddar cheese, ¾ teaspoon kala namak, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Pour the spinach and vegetable mixture into the prepared baking dish; then pour the JUST Egg mixture over it, gently combining with a spatula. Top with the remaining vegan Parmesan cheese and place the cherry tomato halves on top.½ cup cherry tomatoes, halved
- Bake until the edges are golden brown and crispy and the JUST egg is completely set in the middle, 65-70 minutes. If the edges brown too much during baking, cover with aluminum foil. Let cool for 10 minutes on the counter before serving.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.