Frittata bites




40 min

Fill with broccoli, sweet potato and whatever nutritious vegetables you have on hand.

Makes 24 bites

  • 1 12oz bottle JUST Egg
  • 1 cup onion, diced small
  • 1-2 teaspoon garlic, minced
  • 1 ½ cups broccoli, chopped small
  • ½ cup sweet potato, shredded
  • 2 tablespoons fresh parsley, minced
  • ¾ cup shredded, plant-based cheddar cheese (optional)
  • ½ teaspoon salt
  • Freshly ground pepper
  • Extra virgin olive oil


  • muffin tin icon

    Mini muffin tin

01 / 04

Heat the oven and prepare pan

Preheat oven to 350°F and lightly grease a 24-count mini muffin tin, or line with baking cups. See cooking times for different pans below.

02 / 04

Prepare filling

Heat some olive oil to sauté onion, garlic, broccoli and sweet potato until softened, 4-6 minutes. Remove from heat. Once cooled, combine with salt, pepper, parsley and ½ cup of the shredded cheese.

03 / 04

Fill the muffin tins

Fill each muffin cup about ½ of the way with filling mixture. Shake the bottle of JUST Egg well, then pour it over the fillings in each muffin cup until ¾ full. It will puff up only slightly when baked. Sprinkle the tops with a bit of the reserved shredded cheese.

04 / 04

Bake until set

Bake for 10–12 minutes until set (no longer liquid in the center) and the edges are golden. Remove from the oven and let them sit for 5 minutes. Use a small, sharp knife to loosen and remove the quiches from pan. Serve warm or at room temperature. Store in the fridge for up to 2 days.

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

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