Frittata

Name: Frittata (Plant-Based)
Prep time: 20 min
Cook time: 1 h 15 min
Yield: Serves 6-8
Cuisine: American, French
Ingredients: 18-20 oz Just Egg; 2 cups butternut squash, peeled and cut into ¾-inch cubes; 4 teaspoons olive oil, divided; 2 cloves garlic, minced; 1 large or 2 small leeks, sliced in half lengthwise and sliced ¼-inch thick; 1 cup russet potatoes, peeled and shredded (about 1 large potato); 2 tablespoons fresh parsley, chopped; Sea salt; Freshly ground black pepper

Cookbook

Difficulty

Intermediate

Cooktime

1 hour 15 min

How to make a Just Egg vegetable frittata, this recipe featuring aromatic leeks and roasted butternut squash.

About this recipe

A zero cholesterol frittata. How about that? Oh, and it’s really good.

Make your next at-home brunch amazing, all while skipping the extra work a quiche requires. This classic vegetable frittata made with Just Egg is totally eggless, dairy-free and gluten-free, and it doesn’t rely on additives like cornstarch, baking powder or chickpea flour to produce its eggy flavor and eggy texture. So there’s no reason anymore to break out the tofu mixture to enjoy an egg-free breakfast. Just Egg is 100% plant-based and you can use it for all the things you love using eggs for. It even looks like chicken eggs thanks to natural golden color from turmeric.

This may be a vegan frittata recipe, but really, it’s a recipe for eaters of all stripes. Made with butternut squash and leeks, it’s high in vitamin A, vitamin C, and potassium. You can adapt it any way you like it – try adding diced red onion, red bell pepper, cherry tomato, green onion or zucchini. Find more vegan breakfast recipes below.

Serves 6-8

6-8

18-20 oz Just Egg
2 cups butternut squash, peeled and cut into ¾-inch cubes
4 teaspoons olive oil, divided
2 cloves garlic, minced
1 large or 2 small leeks, sliced in half lengthwise and sliced ¼-inch thick
1 cup russet potatoes, peeled and shredded (about 1 large potato)
2 tablespoons fresh parsley, chopped
Sea salt
Freshly ground black pepper

Equipment

Oven
Stove
8-9” cast-iron skillet, or pie pan

01 / 05

Roast the butternut squash

squash

Preheat your oven to 425°F. In a large bowl, toss the cubed butternut squash with 1 teaspoon of the olive oil, salt and pepper. Spread out evenly on a baking sheet lined with parchment paper. Roast at 425°F for 15 to 20 minutes until tender. Remove and set aside. Reduce heat to 375°F. If baking in a cast-iron skillet, proceed to the next step. Otherwise, lightly grease an 8”-9” pie pan.

02 / 05

Sauté the veg

veg

Warm 1 tablespoon olive oil in an 8-9” cast-iron (or regular) skillet over medium-high heat. Add leeks and garlic (you could substitute garlic powder in a pinch) and sauté until tender. Stir regularly to keep the garlic from burning. Turn off the heat and add in the shredded potato and chopped parsley. Stir to combine everything, seasoning well with salt and pepper. If your skillet isn’t oven-safe, transfer the mixture to your prepared baking dish.

03 / 05

Add the Just Egg

Egg

Shake the Just Egg well and pour over the sautéed mixture, adding enough to cover everything. Shimmy the pan to make sure everything settles evenly. Sprinkle the top with the roasted butternut squash cubes. Season with salt and pepper.

04 / 05

Bake and serve

serve

Bake at 375°F for 30 to 40 minutes or until the liquid in the center is set. Every oven is different, so cooking times will vary. Check at 25 minutes to see how it’s setting and adjust accordingly.

Every oven is different, so cooking times will vary. Check it at 25 minutes to see how it’s setting and adjust accordingly.

05 / 05

Serve

Let sit for at least 10 minutes before slicing and serving. Run a paring knife around the edge of the frittata to help loosen it from the pan. Sprinkle with parsley or minced chives. Allow to come back up to room temperature before serving or reheat in the oven. This frittata is delicious both warm and at room temperature. It will keep for 3 to 4 days in the fridge if covered tightly.