Serve with hashbrowns and toast.

INGREDIENTS 12 ounces of JUST Egg ½ cup red bell pepper, chopped ½ cup green bell pepper, chopped ½ cup asparagus, cut into 2-inch pieces ½ cup broccoli, chopped ½ cup zucchini, thinly sliced ½ cup baby bella mushrooms, thinly sliced ½ cup onions, chopped vegan sausage, chopped (opt) 6 to 8 fresh basil leaves Salt and pepper to taste

INSTRUCTIONS

Roasting the vegetables Preheat oven to 400 degrees.

Spread the vegetable (chopped and sliced) on a cookie sheet and lightly salt and pepper the vegetables. Place vegetables in the oven and roast for 20 minutes. After 20 minutes, turn off the oven and open the oven door to allow the heat to escape for 5 minutes. Remove the vegetables from the oven and set aside.

Preparing the frittata

Preheat oven to 375

Place the roasted vegetables in a skillet or parchment lined quiche dish, distributing the vegetables evenly.

Shake JUST Egg vigorously before opening it. Slowly pour the JUST Egg into the skillet so as to not displace the vegetables. Arrange the chopped tomatoes and fresh basil leaves on top of the JUST Egg mixture.

Place the skillet into the oven. Cook for 25 minutes (I recommend checking after 20 minutes to see the firmness of the JUST Egg), adjusting cook time based on size of the skillet. Once the JUST Egg is firm, remove from the oven.

Slice into six pieces and serve!

Optional toppings
4 cherry tomatoes, quartered
¼ cup sweet onion, thinly sliced
2 tbsp of green onion, thinly sliced
4 fresh basil leaves, rough chopped
2 tsp of red wine vinegar
Salt and pepper to taste