1 teaspoon oil or butter
1 cup JUST Egg
1 teaspoon chives or green onions, minced (optional)
Kala namak / black salt (see note)
Freshly ground black pepper
Any other mix-ins (spinach, tomatoes, cheese...)

Serves 2

Preheat the skillet

Preheat a small non-stick skillet over medium to medium-high heat. Coat evenly with a bit of oil or butter.

Pour in the JUST Egg

Shake the bottle of JUST Egg well. Pour the desired amount into the skillet. Shimmy the skillet to distribute the liquid evenly and let it sit for a moment before stirring.

Scramble

Scramble like an egg: Use a stiff rubber spatula to occasionally scrape and pull mixture across pan, while still letting the JUST Egg heat evenly and set. Steadily push the cooked sections out from the center and edges, and redistribute the remaining liquid across the pan. When the liquid is about halfway cooked through, add in any vegetables or desired mix-ins. Scramble until all the liquid is just cooked through. Use the spatula to break the scramble up into fluffy, bite-sized pieces. Remove from heat.

Season to taste

Sprinkle the cooked scramble with kala namak salt, if desired. Season with freshly ground black pepper, and garnish with chives or green onions. Serve immediately.

Note: Kala namak black salt is a sulfurous salt that adds an extra eggy flavor. It can be found at specialty grocery stores or online at sites like Amazon.