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.
Ju.st 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
Frittata
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
Procedure:
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