Just Egg Frittata – Name Marley

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Tantalize your taste buds with this Cheesy Just Egg Frittata recipe — a delicious treat made with simple, flavorful ingredients! Perfect for breakfast, lunch or dinner, it’s easy to make and ready to please. With the perfect blend of plant-based eggs and veggies, this recipe will be the star of any meal!

A slice of Just Egg Frittata sits on a plate surrounded by salad greens in front of another slice.

I’m well known for my vegan desserts, but I also have a vegan savory side! This vegan frittata with just eggs is a great example.

I love making this frittata on the weekends. Not only does it make a delightful weekend breakfast, but I can enjoy it for lunch or dinner throughout the week.

the main ingredient

Here are the ingredients you will need for this recipe:

just eggs — We’ll use a bowl and just egg halves for this recipe. Don’t worry; For the remaining half of the carton, you can use it to make a vegetarian omelette!
Baking powder — To create a fluffy filling, we’ll add some baking powder to the plant-based egg mixture.
flour — We also want the filling to be firm enough to crumble. That’s why we’ll add all-purpose or gluten-free flour. I have tested both, and it works great!
Seasoning — To flavor the egg mixture, this recipe calls for salt, pepper, garlic powder, and dehydrated onions (substitute onion powder).
sweet potato – You will need a medium sweet potato, peeled and cut into 1/2-inch cubes
vegetable — I like to add a mix of chopped red bell peppers, broccoli florets, chopped red onion, cherry tomatoes and fresh spinach.
cheese — We’ll add a cup of vegan cheddar cheese

Slice of vegan frittata on plate looking down. It has a thorn on its side with a bite.

Why this recipe is a winner

healthy – Each serving comes in at about 300 calories and provides up to 12 grams of protein.
simple — Once the veggies are chopped and baked, adding them to this dish is so easy and adds so much flavor!
beloved — It’s so delicious you’ll want to make this dish again and again!

Frequently Asked Questions

Can you freeze a frittata with just eggs?

Frittatas are freezer-friendly, and a Just Egg version is no different. Some vegetables may not thaw with their texture intact, but overall the dish will be just as delicious once thawed and reheated.

Can you add cauliflower to frittatas?

You can add a variety of vegetables to your frittata, including cauliflower, broccoli, and even zucchini. Cut your cauliflower into small florets and then roast them, so that they are tender in your baked frittata.

Looking at a veggie frittata in a white ceramic pie pan.

Just bite into the egg frittata

You can bake your delicious frittata in the muffin pan compartment to make the ultimate snack on the go! Yes, Just Egg Frittata Muffins are easy to make, freezer-friendly, and transportable.

You can use large or regular muffin pans. I recommend a quick spray of each compartment with vegetable cooking spray, then fill them and bake. You should reduce the cooking time by at least 10 minutes.

Serving advice

Serve it with your Just Egg Frittata with a side dish like:

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 7 days. You can freeze leftovers in a freezer-safe container for up to 2 months. Please note that tomatoes will change texture as they thaw.

A bite of vegan frittata sits on a fork in front of the rest. In the background is another slice and salad greens.

Egg only recipe

If you like this Just Egg Frittata recipe, here are more favorites to try:

A slice of Just Egg Frittata scooped out a bite.

Cook modePrevent your screen from going dark

For the crust:

Preheat oven to 375°F/190°C.
Make sure your broccoli florets are on the small side. Add vegetables (except cherry tomatoes and spinach) to sheet pan and cook 10 minutes, until tendered. Add the chopped spinach and cook for another minute, until the spinach wilts a bit. Remove the pan from the oven.

For the egg mixture only:

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The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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