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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.
Heat the olive oil in a medium non-stick skillet over medium heat. 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.
Shake the Just Egg bottle vigorously. Reduce the heat to medium-low and pour the liquid into the skillet. Sprinkle with turmeric powder, salt, and black pepper.
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.
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.
Add the packed baby spinach to the skillet. Gently fold it into the scramble and cook for another minute until the spinach has just wilted.
Turn off the heat. 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.
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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.
This american recipe takes 13 minutes to prepare and yields 2 servings. At 342.18 calories per serving with 19.55g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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.
Sauté 1 cup of sliced cremini mushrooms with the onions. Finish the scramble with 1 tablespoon of fresh chopped chives or dill.
Fold in 1/4 cup of vegan cheddar or mozzarella shreds during the last minute of cooking until melted and gooey.
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.
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.
This scramble is completely free of cholesterol and low in saturated fat, making it an excellent heart-healthy alternative to traditional egg dishes.
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.
The inclusion of onions, peppers, and spinach adds dietary fiber to your meal, which aids in healthy digestion and promotes gut health.
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.
Yes, it's a very healthy choice. It's made from mung beans, is free of cholesterol and saturated fat, and provides a good amount of plant-based protein. Combined with nutrient-rich vegetables, it's a well-rounded and heart-healthy meal.
Kala Namak, or black salt, is a volcanic rock salt with a high sulfur content, which gives it a distinct eggy smell and taste. While you can make the scramble without it, it is highly recommended as it's the key ingredient for mimicking the flavor of real eggs.
Absolutely. To make it oil-free, use a high-quality non-stick pan and sauté the vegetables in a tablespoon or two of water or vegetable broth, adding more as needed to prevent sticking.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a non-stick skillet over low heat or in the microwave in 30-second intervals until warmed through. Be careful not to overcook it during reheating.
A rubbery texture is usually caused by overcooking or using too high a heat. Cook Just Egg on medium-low heat and remove it from the pan while it's still slightly moist and glossy. The residual heat will finish the cooking process.