Just Egg scramble

Starting the day with a hearty, plant-based meal is easier than ever thanks to this Just Egg scramble. Perfect for busy mornings or a quick lunch, this recipe replicates the comfort and protein-rich satisfaction of traditional scrambled eggs—without any animal products. Made from a chickpea-based or mung bean egg substitute like Just Egg, it’s a delicious and nutritious option for vegans, vegetarians, or anyone looking to reduce their cholesterol intake. This scramble is packed with vegetables, loaded with flavor, and customizable to your liking. Whether you’re rushing out the door for a college class or preparing a fuss-free dinner, this eggless scramble fits seamlessly into your back-to-school routine.

Full Recipe:

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped mushrooms
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup Just Egg
  • Handful of baby spinach
  • Optional toppings: avocado slices, hot sauce, nutritional yeast

Directions

  • Warm the olive oil in a non-stick skillet over medium heat.
  • Add the chopped onion and cook until softened, about 3–4 minutes.
  • Stir in the red bell pepper and mushrooms, cooking for another 5 minutes until tender.
  • Season with garlic powder, salt, and black pepper.
  • Pour in the Just Egg and let it sit undisturbed for 30 seconds.
  • Stir gently and continue cooking, scrambling like traditional eggs, for 3–5 minutes until fully cooked.
  • Toss in the baby spinach and cook just until wilted.
  • Serve immediately with your favorite toppings.

Nutrients

  • Calories: ~180 kcal
  • Protein: ~10g
  • Fat: ~10g
  • Carbohydrates: ~12g
  • Fiber: ~3g
  • Cholesterol: 0mg
  • Sodium: ~300mg

Why This Recipe Stands Out

What makes this eggless scramble remarkable is its simplicity combined with versatility. Unlike traditional scrambled eggs, this version is entirely plant-based, making it suitable for vegans and those with egg allergies. The use of Just Egg—a mung bean–based alternative—adds a realistic texture and flavor that closely mimics eggs without the saturated fat and cholesterol. Not only is it healthier, but it also requires minimal prep time and is adaptable to whatever vegetables you have on hand. Whether you’re making it for a quick college breakfast or prepping lunch between classes, this scramble is a reliable and nourishing choice that doesn’t sacrifice taste or convenience.

It also stands out for its inclusion of everyday vegetables that not only enhance flavor and texture but boost the dish’s nutritional value. The quick cook time and easy cleanup are perfect for anyone with a tight schedule, especially students navigating dorm life or early classes. Its adaptability makes it equally suited for breakfast, brunch, or a light dinner, especially when paired with toast, avocado, or a grain bowl. Even those who aren’t fully plant-based can appreciate the flavor and satisfaction this dish offers. It’s also a great introduction to vegan eating for those exploring more sustainable and health-conscious dietary habits.

What truly elevates this scramble is how seamlessly it bridges health with comfort. The warm, savory taste of the seasoned Just Egg, combined with tender sautéed vegetables, creates a dish that feels indulgent yet wholesome. The ability to personalize it makes this recipe endlessly repeatable without ever becoming boring. Add tofu for a heartier texture, fresh herbs for brightness, or a sprinkle of vegan cheese for an extra creamy finish. This dish’s versatility ensures it will be a frequent flyer in your weekly rotation.

The Benefits of the Ingredients

Each ingredient in this scramble plays a significant role in boosting its nutritional profile. Just Egg, made from mung beans, is rich in protein, iron, and B vitamins, offering a sustainable and ethical substitute for animal eggs. It’s also free of cholesterol and low in saturated fat, which supports heart health and overall wellness.

Vegetables like onions, bell peppers, and mushrooms are packed with antioxidants, vitamins, and fiber. Onions provide vitamin C and compounds that support immune function. Bell peppers offer a vibrant dose of vitamin A and beta-carotene, which benefit skin and eye health. Mushrooms supply B vitamins and selenium, a mineral important for thyroid function and immunity.

Spinach is another powerhouse, contributing iron, calcium, and folate—all vital nutrients, particularly for individuals following a plant-based diet. Olive oil, used for sautéing, adds healthy monounsaturated fats and enhances nutrient absorption from the vegetables.

Optional toppings like avocado offer heart-healthy fats and fiber, while nutritional yeast adds a cheesy flavor along with a punch of B12—a vitamin that can be tricky to get on a vegan diet. Hot sauce or other seasonings personalize the flavor without adding extra calories.

Cooking Tips

For the best texture, let the Just Egg set for a few seconds before scrambling—this helps mimic the soft, fluffy consistency of real eggs. Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking and ensure an even cook. Medium heat is ideal to prevent the Just Egg from overcooking or drying out.

If you’re using vegetables with higher water content (like zucchini or tomatoes), cook them separately to reduce excess moisture that could interfere with the scramble’s texture. For extra flavor, a pinch of turmeric adds a golden color and earthy undertone, while kala namak (black salt) offers an eggy flavor if you want to heighten the authenticity.

You can double or triple the recipe to meal-prep for the week. Store cooked portions in airtight containers and reheat them in a skillet or microwave when ready to eat. This makes it an ideal grab-and-go option for college students juggling classes, study time, and part-time work.

Serving Suggestions

This scramble pairs well with toasted sourdough, multigrain bread, or wrapped in a warm tortilla for a breakfast burrito. Add sliced avocado, a sprinkle of nutritional yeast, or vegan cheese for extra richness. Serve alongside a smoothie or fruit salad to round out the meal.

It can also be incorporated into a grain bowl with brown rice or quinoa, topped with salsa or hummus. For a heartier option, serve it over roasted sweet potatoes or inside a whole-grain pita with greens and tahini. These flexible options make it easy to adapt the meal based on what’s in your fridge and how much time you have.

If you’re prepping meals ahead for a school week, this scramble holds up well in the fridge for up to three days, making it ideal for batch-cooking. Just heat and go—an absolute win for busy college mornings.

Conclusion

This Just Egg scramble isn’t just another plant-based recipe—it’s a go-to solution for anyone looking to eat cleaner, smarter, and faster. With the taste and texture of traditional scrambled eggs but none of the cholesterol or animal byproducts, it caters to both your taste buds and your wellness goals. Its quick prep time and customizable ingredients make it a dependable staple for college students, busy professionals, or anyone craving a wholesome meal with minimal effort.

The ability to toss in whatever veggies you have on hand also helps reduce food waste while keeping your meals varied and interesting. Whether it’s part of a back-to-school meal plan or a weekend brunch, this scramble delivers nourishment, convenience, and flavor all in one pan.

With so many reasons to keep this in your weekly meal rotation, it’s clear this recipe isn’t just convenient—it’s a cornerstone for a plant-forward lifestyle that fits seamlessly into modern, on-the-go routines.

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