Ali and Ashlyn’s Veggie Frittata




1 hour 15 min

Mauricio Gonzalez / Gotham FC

About this recipe

Whether you’re into eating healthier, or just into eating really good eggs, you’ll love every forkful of this easy vegetable frittata. This recipe was originally shared by our friends Ali Kriger and Ashlyn Harris, championship-winning professional soccer players. Therefore, this frittata recipe is loaded with nutritious vegetables and rich with protein to start the day right and fuel an active lifestyle. You can put the whole garden in this frittata, from asparagus to tomatoes to green peas. Change the vegetables to use seasonal produce, but don’t skip that lovely sprinkle of fresh herbs on top.

For as many vegetables as you’ll find in this plant-based frittata, do you know what you won’t find? You won’t find any chicken eggs, dairy, gluten or additives like cornstarch or chickpea flour. JUST Egg gives this delicious vegan frittata its perfectly fluffy, eggy texture, while making it plant-based, eggless, dairy-free and gluten-free. Serve this frittata as an allergy-friendly option at your next brunch gathering or enjoy it for a healthy vegan breakfast all week long. If you want to add a crust or try different flavor combinations, check out more of our recipes like air fryer quiche, healthy frittata bites, butternut squash leek frittata and more.

Serves 6-8

  • 24oz bottled JUST Egg
  • ½ lb asparagus, chopped into 1-2” pieces
  • 4 oz cremini mushrooms, sliced
  • ½ red bell pepper, sliced into thin strips
  • ½ cup frozen peas
  • 1 bunch of green onions, sliced thin
  • 2 oz (about 2 cups lightly packed) fresh spinach, chopped
  • 1 cup cherry tomatoes, halved
  • Extra virgin olive oil
  • Fresh herbs like parsley, tarragon or chives, for garnish


  • 10-12” oven-safe skillet

  • Stove

  • black and white stove icon


01 / 05

Heat the oven


Preheat your oven to 375°F. Chop all vegetables as directed. If not using a cast-iron or oven-safe skillet for the frittata, lightly grease an 8”-9” baking dish.

02 / 05

Sauté the veggies


Warm 2 tablespoons of olive oil in a 10-12” cast-iron (or regular) skillet over medium-high heat. Sauté the asparagus, mushrooms and bell pepper with a pinch of salt for 6 to 8 minutes, until the vegetables are softened. Add the frozen peas, green onions and spinach. Stir together until the spinach is wilted down, another 2 to 3 minutes, seasoning well with salt and pepper. Turn off the heat. If your skillet isn’t oven-safe, transfer the mixture to your prepared baking dish.

03 / 05

Add the JUST Egg


Pour the JUST Egg over the sautéed mixture. Shimmy the pan to make sure everything settles evenly. Arrange the halved cherry tomatoes on top.

04 / 05

Bake the frittata


Bake at 375°F for 30 to 40 minutes or until the liquid in the center is set. Every oven is different, so cooking times will vary. Check at 25 minutes to see how it’s setting and adjust accordingly.

05 / 05



Let the frittata sit for at least 15 minutes before slicing and serving. When ready to serve, finish with a drizzle of extra virgin olive oil and scatter with fresh herbs like chopped parsley, tarragon or chives.

This frittata is delicious both warm and at room temperature. It will keep for 3 to 4 days in the fridge if covered tightly. Allow to return to room temperature before serving or reheat in the oven.

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