Cade’s scramble




15 min

Serves 1

  • 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
  • Salt
  • Pepper


  • Nonstick skillet

  • Stove

  • spatula icon


01 / 04

Blister the cherry tomatoes


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 scramble


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 tomatoes


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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This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.

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