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Vegan Mini Frittatas

Prep Time:

20 Minutes

Cook Time:

17 to 20 minutes




About the Recipe


  • 1 to 2 bottles of Vegan plant-based Just Egg (1 bottle will make 6)

  • Onions

  • Organic Kale or Spinach

  • Chopped or sliced carrots

  • Daiya or Good Planet plant-based shredded cheese of your choice

  • Fresh garlic or frozen cubed garlic

  • Ground Pepper

  • Turmeric

  • McCormack Sunshine salt-free seasoning

  • 1 (6 to 8) muffin pan

  • Olive Oil Spray or Coconut Oil


  • Preheat oven to 400 degrees

  • Cut and dice onions of your choice

  • Sauté Spinach, Kale, or your favorite vegetable(s) with the garlic, onions, and carrots in a cast iron pan

  • You can add fresh tomatoes, mushrooms, wild salmon, shrimp, or whatever else you like

  • If you decide to add wild salmon, shrimp, or other items, sauté or stir-fry the ingredients until done

  • Spray the muffin pan with Olive Oil or Coconut Oil

  • Add the Just Egg in a bowl and add the pepper, turmeric, and McCormack Sunshine, then whisk ingredients

  • Add the sautéed spinach, kale, carrots, and any other ingredients to each section of the muffin pan

  • Sprinkle shredded cheese and pepper on top

  • Pour the blended Just Egg to each muffin section

  • Bake for 15 to 20 minutes

  • Remove each mini Frittata to a glass container and enjoy

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