- ¾ cup JUST Egg
- 6 to 8 cherry tomatoes
- 1 small clove garlic, minced
- 1 cup spinach, loosely packed
- 1 to 2 cremini mushrooms, sliced
- Olive oil
01 / 04
Blister the cherry tomatoestomatoes
Heat 1 teaspoon of olive oil in a small nonstick skillet over medium-high heat. Once hot, add the tomatoes and shake the pan to coat them with the olive oil. Then, let the tomatoes cook undisturbed for 3 to 4 minutes. Add the minced garlic and a pinch of salt. Stir to combine and let cook for another 2 to 3 minutes, stirring often to keep the garlic from burning, until the tomatoes are softening and beginning to burst. Transfer the tomatoes to a bowl and return the skillet to medium-high heat to cook the rest of the scramble.
02 / 04
Make the scramblescramble
Add another teaspoon of olive oil to the pan and add the sliced mushrooms. Sauté the mushrooms until softened and starting to turn golden-brown in spots. Add the spinach and stir briefly until wilted. Turn the heat to medium. Shake the bottle of JUST Egg and pour into the skillet. Season with a pinch of salt and pepper. Scramble like an egg until all the liquid has cooked through.
03 / 04
Add the blistered tomatoestomatoes
Turn off the heat and use a spatula to break the scramble into fluffy, bite-sized pieces. Add the blistered cherry tomatoes and garlic to the pan and stir briefly to distribute evenly. Transfer everything to a plate.
04 / 04
Season the scramble with salt, pepper and red pepper flakes. Serve hot with a slice of crusty bread and avocado.
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