Stepping into my kitchen, I’m greeted by the earthy aroma of sautéing mushrooms and the vibrant colors of fresh veggies, and I know it’s time for a delicious vegan JUST Egg frittata! This egg frittata recipe has become my go-to for brunch gatherings and cozy dinners alike. It brings together a medley of flavors featuring mushrooms, spinach, and colorful bell peppers—making it not only visually stunning but also a hearty crowd-pleaser. The best part? It’s completely dairy-free and gluten-free, so everyone can enjoy a slice without worry. Plus, the prep is simple enough to whip up even on the busiest days, offering a satisfying meal that’s truly fulfilling. Are you ready to dive into brunch bliss with this delightful dish?
Why is this Vegan Frittata a Must-Try?
Flavor Explosion: The harmonious blend of earthy mushrooms, fresh spinach, and vibrant bell peppers creates a taste sensation that will tantalize your taste buds.
Simple Preparation: This egg frittata recipe is incredibly easy to make, allowing even novice chefs to impress their guests with a gourmet dish.
Nutrient-Packed Goodness: Loaded with fresh veggies, this frittata is not only delicious but also brimming with vitamins and minerals, making it a healthy choice for any meal.
Perfect for Any Occasion: Whether it’s a cozy family breakfast or a festive brunch gathering, this frittata is sure to steal the spotlight and satisfy everyone at the table.
On-the-Go Friendly: Make it ahead of time! This satisfying dish stores well in the fridge and also freezes beautifully.
Pair it with a refreshing salad or crusty bread for a complete meal, or consider it alongside my Egg Salad Spicy for a delightful spread!
Egg Frittata Recipe Ingredients
• For the best egg frittata experience, gather these delightful ingredients!
For the Frittata
- Extra-Virgin Olive Oil – Provides fat for sautéing vegetables; avocado oil is a good substitute.
- Leeks – Adds a subtle onion flavor; use green onions if they’re not available.
- Mushrooms – Offers earthy depth; bell peppers or zucchini can be a tasty alternative.
- Red Bell Pepper – Contributes sweetness and vibrant color; any color bell pepper will work.
- Dried Herbes de Provence – Seasoning blend that enhances flavor; Italian seasoning makes a great substitute.
- Pink Himalayan Salt – Balances flavors beautifully; regular salt can be used in a pinch.
- Garlic – Introduces aromatic flavor; fresh garlic recommended, but garlic powder can work as well.
- Fresh Baby Spinach – Provides nutrients and bright color; kale is a heartier substitute.
- Artichoke Hearts – Offers unique texture and taste; canned mushrooms serve as a fine alternative.
- JUST Egg – Plant-based egg alternative that adds texture and volume; a tofu scramble can work too.
- Soy Milk or Cashew Milk – Liquid base for the frittata; almond milk is a suitable alternative.
- Unsweetened Vegan Yogurt – Adds creaminess; use blended silken tofu for a similar effect.
- Dijon Mustard – Enhances flavor depth; yellow mustard can be substituted if necessary.
- Vegan Parmesan Cheese – Delivers cheesy flavor; nutritional yeast can replace it for a lower-fat option.
- Vegan Cheddar Cheese – Offers extra richness; for a lighter dish, you may omit it.
- Kala Namak – Gives an eggy flavor due to its sulfur content; regular salt can be used instead.
- Garlic Powder – Adds extra flavor; use additional fresh garlic instead if desired.
- Onion Powder – Enhances savory notes; can be omitted if not on hand.
- Cherry Tomatoes – Ideal for topping, providing a fresh, juicy element; any variety can work beautifully.
Embrace this exciting egg frittata recipe and create a delightful dish your loved ones will rave about!
Step‑by‑Step Instructions for Delicious Vegan JUST Egg Frittata with Mushrooms
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). While it’s heating, grease an 11 x 7 or 9 x 13-inch baking dish with extra-virgin olive oil. This step is essential to prevent sticking and helps give the frittata a lovely golden crust when baking.
Step 2: Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks with a pinch of pink Himalayan salt, and sauté for about 3 minutes until they become soft and translucent. The leeks will impart a lovely flavor base for your Vegan JUST Egg Frittata.
Step 3: Add Garlic and Peppers
Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant. Next, add the chopped mushrooms and diced bell pepper to the skillet. Cook for about 4-5 minutes until the mushrooms are tender and the bell pepper is slightly softened, creating a beautiful medley of colors.
Step 4: Incorporate Spinach and Artichokes
Add the fresh baby spinach to the skillet, stirring gently until it wilts—this should take around 2-3 minutes. Once wilted, fold in the artichoke hearts, then remove the skillet from heat. Set the mixture aside as it creates a savory layer in your frittata.
Step 5: Mix the Egg Base
In a large mixing bowl, whisk together the JUST Egg, soy or cashew milk, unsweetened vegan yogurt, Dijon mustard, and the seasoning mix of Herbes de Provence, kala namak, garlic powder, and onion powder. Ensure everything is blended thoroughly for a smooth consistency that will envelop the veggies beautifully in your Egg Frittata Recipe.
Step 6: Combine and Transfer
Gently fold the sautéed vegetable mixture into the prepared egg mixture until everything is well incorporated. Transfer this vibrant mixture into your greased baking dish. Spread it evenly to ensure every slice of frittata has a burst of flavor from the mushrooms and other veggies.
Step 7: Add Toppings
Sprinkle the top of the mixture with vegan parmesan cheese and halved cherry tomatoes to enhance flavor and visual appeal. This final touch adds a delightful texture and freshness to your Vegan JUST Egg Frittata, making it irresistibly inviting.
Step 8: Bake to Perfection
Place the baking dish in your preheated oven and bake for 65-70 minutes. Keep an eye on the frittata; it should turn golden brown and set in the center. If the edges start browning too much, cover them with foil for the last 15 minutes to prevent over-baking.
Step 9: Cool and Serve
Once baked, remove the frittata from the oven and allow it to cool for about 10 minutes. This cooling time helps the frittata to set further, making slicing easier and neater. Afterward, cut it into squares and serve warm, perhaps alongside a crusty bread or fresh salad for a complete meal.
How to Store and Freeze Vegan Egg Frittata
- Fridge: Store leftover frittata in an airtight container for up to 2-3 days. To reheat, simply warm it in the microwave or oven until heated through, keeping it moist.
- Freezer: Freeze individual slices wrapped tightly in plastic wrap and then in a freezer bag to prevent freezer burn. It can last up to 2 months for quick meals on the go.
- Thawing: When ready to enjoy, thaw the frittata in the refrigerator overnight before reheating. This helps retain its delightful texture and flavor.
- Reheating: For best results, reheat baked slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Enjoy this satisfying egg frittata recipe any day of the week!
Expert Tips for the Best Egg Frittata Recipe
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Check for Doneness: Always ensure the edges are golden brown before checking for doneness. A knife inserted in the center should come out clean, not liquid.
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Prevent Over-browning: Use aluminum foil to shield the edges from browning too quickly. It can help achieve the perfect golden finish without burning.
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Store Properly: To keep leftover frittata fresh, store it in an airtight container in the fridge for up to 2-3 days, and reheat before serving for the best taste.
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Mix and Match: Feel free to substitute vegetables based on what’s in your fridge or to add personal touches, keeping the ingredient list versatile for this egg frittata recipe.
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Enhance Flavor: Incorporate additional herbs or spices such as smoked paprika or nutritional yeast to elevate the taste and complement the frittata’s natural flavors.
Egg Frittata Recipe Variations
Feel free to get creative and tailor this delightful frittata to your tastes and dietary needs!
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Mushroom-Free: Replace mushrooms with seasonal veggies like asparagus, zucchini, or additional bell peppers for a fresh twist. This allows you to embrace nature’s bounty based on what’s available each season.
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Spicy Kick: Add diced jalapeños or a splash of your favorite hot sauce into the egg mixture for a fiery touch. It’ll bring warmth that sets the chorus of flavors ablaze!
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Nut-Free: If you need a nut-free option, simply swap soy milk for oat milk or any nut-free plant-based milk of your choice. A creamy texture can still be achieved without nuts.
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Cheesy Flavor Boost: Use nutritional yeast instead of vegan cheeses for a lower-calorie option packed with cheesy goodness. Sprinkle some on top before baking for an extra flavor punch!
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Extra Greens: Incorporate a variety of leafy greens like kale or Swiss chard instead of spinach for added nutrients and texture. These greens provide a robust taste while complementing other veggies beautifully.
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Herb Infusion: Swap out the dried Herbes de Provence for fresh herbs like basil or thyme. Fresh herbs can elevate the dish brilliantly, creating a fragrant and vibrant experience!
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Vegan Ricotta: For an extra creamy texture, mix in some vegan ricotta or blended silken tofu. It’ll create an indulgent, creamy layer that everyone will adore.
Elevate your brunch experience and don’t forget to serve this gorgeous frittata alongside a simple salad or consider pairing it with my Denver Omelet Egg for a fabulous spread!
What to Serve with Delicious Vegan JUST Egg Frittata with Mushrooms
Serving up this stunning frittata is only the beginning. Let’s elevate your meal with delightful side dishes!
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Crispy Side Salad: A fresh mix of greens, cherry tomatoes, and a tangy vinaigrette provides a refreshing contrast that complements the frittata’s earthy flavors beautifully.
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Vegan Garlic Bread: Golden slices of crusty bread slathered with vegan garlic spread create a perfect pairing for savoring every bite of this egg frittata recipe.
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Roasted Veggies: Seasoned seasonal vegetables, like zucchini and bell peppers, bring a delightful caramelized flavor that enhances the frittata’s vibrancy.
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Herbed Quinoa: Light and nutty quinoa tossed with fresh herbs adds a nutty texture while offering a wholesome side that pairs well with the frittata.
A classic tomato-basil salsa also works beautifully, bringing a touch of brightness that contrasts nicely with the rich frittata. Serve with a chilled glass of lemonade or a light, fruity drink to round out this satisfying meal!
Make Ahead Options
This Vegan JUST Egg Frittata with Mushrooms is perfect for meal prep enthusiasts! You can chop the vegetables and sauté them up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, the egg mixture can be whisked together and kept separately for up to 3 days. When you’re ready to serve, simply combine the prepared vegetables and egg mixture in your baking dish, add your toppings, and bake as directed. This way, you can enjoy a delicious, hearty brunch with minimal effort during your busy week! The frittata will be just as tasty and satisfying, making your meal planning a breeze.
Vegan JUST Egg Frittata with Mushrooms Recipe FAQs
How do I choose the right mushrooms for my frittata?
When selecting mushrooms, look for firm, moist specimens without dark spots or wrinkles. Fresh mushrooms should have a pleasant aroma and be evenly colored. For a flavor twist, try using shiitake, cremini, or even portobello mushrooms, depending on what you can find!
What’s the best way to store leftover frittata?
Absolutely! You can store leftover frittata in an airtight container in the fridge for up to 2-3 days. I suggest reheating it in the oven to retain its texture; just cover it with foil to prevent over-browning.
Can I freeze my Vegan JUST Egg Frittata?
Very! To freeze, wrap individual slices in plastic wrap and then place them in a freezer bag. This can keep for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating!
What should I do if my frittata is too watery?
If you find your frittata is watery after baking, ensure you’ve sautéed your veggies sufficiently to evaporate excess moisture. Adding a bit more JUST Egg or employing a quick bake to firm it up can also help. Baking it a little longer should set it right!
Is this frittata suitable for those with allergies?
Absolutely! This Vegan JUST Egg Frittata is already free from common allergens like dairy and eggs, making it a great option for those with such dietary restrictions. Just be cautious with cross-contact if you have specific allergies, and opt for gluten-free alternatives if necessary.
Can I add other vegetables or ingredients to the frittata?
The more the merrier! Feel free to experiment with different seasonal vegetables like zucchini, asparagus, or even a spicy kick with jalapeños. This recipe is versatile, so mix and match based on your preferences or what you have on hand!
Colorful Vegan Egg Frittata Recipe Bursting with Flavor
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and grease the baking dish with olive oil.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté leeks with a pinch of salt for about 3 minutes until soft.
- Add minced garlic and cook for an additional minute. Then stir in mushrooms and diced bell pepper, cooking until tender for 4-5 minutes.
- Incorporate fresh spinach, stirring until wilted, about 2-3 minutes, then fold in artichoke hearts and remove from heat.
- In a mixing bowl, whisk together JUST Egg, soy or cashew milk, vegan yogurt, Dijon mustard, herbes, kala namak, garlic powder, and onion powder for a smooth mixture.
- Gently fold the sautéed vegetables into the egg mixture, then transfer to the greased baking dish, spreading evenly.
- Top with vegan parmesan cheese and halved cherry tomatoes.
- Bake for 65-70 minutes until golden brown. Cover edges with foil if necessary.
- Allow cooling for 10 minutes before slicing and serving warm with a salad or crusty bread.
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