Roasted Veggie & P’Jack Frittata

Dairy-Free | Vegan | Lactose-Free | Gluten-Free

6 Servings

Prep Time: 15 minutes
Cook Time: 45 minutes

What You’ll Need

  • 1 cup red bell pepper, chopped
  • ½ cup fresh asparagus, cut into 1-inch pieces
  • 3 red baby potatoes, diced
  • 1 cup baby bella mushrooms, thinly sliced
  • ½ cup red onion, chopped
  • 1 Tbsp. vegetable oil
  • 3/4 cup Vevan P’Jack-Shred, divided
  • 12 oz. egg substitute – we used JUST Egg Plant-Pased Egg Scramble
  • 1 Tbsp. fresh chives, chopped
  • 6 to 8 fresh basil leaves, coarsely chopped
  • Salt and freshly ground black pepper to taste
  • Optional toppings: cherry tomatoes, chopped red onion, chopped scallions, sliced avocado

Here’s How

Roasting the vegetables:

  1. Preheat oven to 400°F.
  2. Line a baking sheet with foil or parchment paper.
  3. Toss vegetables in oil and spread onto baking sheet. Lightly salt and pepper the vegetables.
  4. Roast vegetables for about 20 minutes until golden. Remove the vegetables from the oven and set aside.

Assemble the frittata:

  1. Preheat oven to 375°F.
  2. Place the roasted vegetables in a lightly greased medium sized skillet, distributing the vegetables evenly.
  3. Pour the contents of the JUST Egg container into a large bowl. Whisk vigorously for 30 to 45 seconds, then stir in ½ cup Vevan P’Jack-Shred.
  4. Slowly pour the JUST Egg mixture into the skillet so as to not displace the vegetables.
  5. Top with remaining Vevan P’Jack-Shred and fresh basil.
  6. Place the skillet in the oven on the middle rack and cook for about 25 minutes or until the center is set.
  7. Top with your optional toppings and slice into six pieces.
  8. Serve warm.