Until relatively recently, cooking a vegan breakfast was quite the challenge for the average home cook. We mean, no one really loves a tofu scramble, right?
Well, since JUST Egg has came onto the grocery market things have gotten infinitely better. It garnered rave reviews for its egg patties, but the company's pourable plant-based egg product that can scramble (or bake) up just like a chicken's egg is truly show-stopping.
Here is an easy frittata bite recipe to try out JUST Egg for the first time and yes, both omnivores and herbivores will be impressed by it.
Broccoli cheddar frittata bites
Preheat oven to 350°F and lightly grease a 24-count mini muffin tin (or 12-count regular muffin tin for larger bites)
Heat some olive oil to sauté onion, garlic, broccoli and sweet potato until softened, 4-6 minutes. Remove from heat. Once cooled, combine with salt, pepper, parsley and ½ cup of the shredded cheese.
Fill each muffin cup about ½ of the way with filling mixture. Shake the bottle of JUST Egg well, then pour it over the fillings in each muffin cup until ¾ full. It will puff up only slightly when baked. Sprinkle the tops with a bit of the reserved shredded cheese.
Bake until mixture has set (no longer liquid in the centre) and the edges are golden, approximately 10-12 minutes Remove from the oven and let them sit for 5 minutes. Use a small, sharp knife to loosen and remove the mini frittatas from pan.
Serve warm or at room temperature.
(Note: frittatas can also be cooked and then stored in the fridge for up to 2 days.)
- Yield:
- Serves 3-4
- Prep Time:
- 5 minutes
- Cook Time:
- 10-12 minutes
