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Vegan Broccoli Frittata

Plant-based alternatives have come a verrrrry long way in recent times and have become readily available in your local grocery stores. I choose to replace my chicken eggs with "Just" egg plant-based scrambled eggs made from bean proteins. It literally cooks...Just like eggs. You can use any combination of vegetables that fits your fancy.

I generally prefer to pair cooked ingredients with raw ingredients to maximize nutrition from what I eat. In this dish, I paired my frittata with baby kale, avocado, organic strawberries and tangerines for a boost of vitamin-c. is the company that created the Just Egg product that comes in a 12oz bottle in retail stores. I find it in Krogers, Whole Foods and Sprouts by me. I also use this product at Truth & Tonic Wellness Cafe at the Venetian Resort which is the first and only fully plant-based restaurant on the Strip.

This is a very simple dish to prepare, but in case you want a visual aid, I also created a video that shows how I make my own breakfast at home.

Plant-Based Egg Frittata

Serves 2


6oz “Just” Plant Based Egg

1/4ea White Onion, Small Diced ¼”

½ cup Broccoli Florets, cut ¾”

1/4tsp Turmeric Powder

1 pinch Salt

1 pinch Cracked Black Pepper


Preheat your oven to 400F. In an 8” or 10” Teflon pan, saute the onions and broccoli in 1 tablespoon of avocado oil and gently cook until tender over medium-high heat. Add the Just Egg, Salt, Turmeric and Pepper and stir a few times to incorporate the ingredients and place the entire pan in the oven for 10-12 minutes or until the eggs are cooked all the way through

Strawberry & Tangerine Salad

1ea Seedless Tangerine, peeled and segmented

2ea Organic Strawberries, cut in 4 pieces

1cup Organic Baby Kale

¼ Avocado, diced

1/2ounce Red Wine Vinegar

1 pinch Pink Sea Salt

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