Just Egg Scramble
A quick and delicious plant-based breakfast scramble that perfectly mimics the texture and flavor of real eggs. Ready in under 15 minutes, this savory, protein-packed meal is a fantastic start to any day, loaded with fresh vegetables and an authentic 'eggy' taste.
For 2 servings
6 steps. 8 minutes total.
- 1
Heat the olive oil in a medium non-stick skillet over medium heat
- a.Once shimmering, add the chopped onion and red bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- 2
Shake the Just Egg bottle vigorously
- a.Reduce the heat to medium-low and pour the liquid into the skillet. Sprinkle with turmeric powder, salt, and black pepper.
- 3
Step 3
- a.Allow the Just Egg to cook undisturbed for about 30-60 seconds, until the edges begin to set. Using a silicone spatula, gently push the cooked portions from the edges toward the center, allowing the liquid to fill the gaps.
- 4
Step 4
- a.Continue this process of gentle pushing and folding for 2-3 minutes until the scramble is mostly cooked but still slightly moist. Avoid over-stirring to create larger, fluffier curds.
- 5
Add the packed baby spinach to the skillet
- a.Gently fold it into the scramble and cook for another minute until the spinach has just wilted.
- 6
Turn off the heat
- a.Sprinkle the nutritional yeast and kala namak over the scramble and give it one final, gentle fold to combine. Serve immediately for the best texture and flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A good quality non-stick skillet is essential to prevent sticking and ensure easy cleanup.
- 2For a soft, creamy scramble, cook on medium-low heat and remove from the pan when it's still slightly wet. It will continue to cook from residual heat.
- 3Shake the Just Egg bottle very well before each use, as the ingredients naturally separate.
- 4Kala namak (black salt) is the key to an authentic 'eggy' flavor due to its sulfur content. It's highly recommended for this recipe.
- 5Feel free to add other quick-cooking vegetables like mushrooms, zucchini, or cherry tomatoes along with the onions and peppers.
- 6For a cheesy finish, sprinkle with your favorite vegan cheese shreds during the last minute of cooking and cover the pan to let it melt.
Adapt it for your goals.
Southwest Scramble
Add 1/4 cup of black beans and 1/4 cup of corn with the vegetables. Garnish with fresh cilantro and serve with salsa and avocado.
Mushroom & Herb ScrambleMushroom & Herb Scramble
Sauté 1 cup of sliced cremini mushrooms with the onions. Finish the scramble with 1 tablespoon of fresh chopped chives or dill.
Cheesy ScrambleCheesy Scramble
Fold in 1/4 cup of vegan cheddar or mozzarella shreds during the last minute of cooking until melted and gooey.
Spicy ScrambleSpicy Scramble
Sauté half a finely chopped jalapeño with the onions and peppers for a spicy kick. A dash of hot sauce at the end also works well.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Just Egg is derived from mung beans, providing a high-quality plant-based protein that supports muscle maintenance, repair, and keeps you feeling full and satisfied.
Heart-Healthy and Cholesterol-Free
This scramble is completely free of cholesterol and low in saturated fat, making it an excellent heart-healthy alternative to traditional egg dishes.
Rich in Vitamins and Minerals
Packed with vegetables like spinach and bell peppers, this dish is a good source of Vitamin C, Vitamin A, iron, and antioxidants that support overall health and immunity.
Good for Digestion
The inclusion of onions, peppers, and spinach adds dietary fiber to your meal, which aids in healthy digestion and promotes gut health.
Frequently asked questions
Each serving of this scramble contains approximately 240-260 calories, making it a light yet satisfying breakfast option. The exact count can vary based on the specific brands and quantities of ingredients used.