Vegan Frittata

This couldn't be easier. Chop up some onions, zucchini, and broccoli and saute in olive oil in an oven-worthy pan like a cast iron frying pan. Add some chopped vegan sausage (I used original Tofurky) and chopped tomatoes, salt, and pepper. Pour on two containers of Just Egg (shake it well before using). Bake in the same pan at 375F for a few minutes and then sprinkle on shredded vegan cheese. I used Violife parmesan. Bake another 15-20 minutes or until it is set. It might take less time in your oven.

Use a knife to loosen the edges and then cut it into wedges. I ate mine on a toasted bun. It sets up and can be reheated later.

Vegan Western Omelet with Garbanzo Flour and Just "Egg"

Breakfast was hearty this morning when I simplified and added to a vegan chickpea or garbanzo beans flour recipe I found online for a vegan omelet. You can change it any way you'd like, subbing different vegetables and assembling it how you wish. If you have any problems with the flipping, just call it a scramble. It will taste the same.

I used a little of the Just Egg product, found in many grocery stores near the animal eggs. It is a yellowish liquid in a plastic bottle that has a date on it. Be sure it is not out of date. You can use it within a week for a few different recipes. Try french toast, a scramble, or a frittata. It is made mostly of mung bean protein with a coagulant that lends an egg-like texture, and it is not seasoned, so you can use it in a variety of ways. It also comes frozen in premade folded pretend eggs for breakfast sandwiches.

My partner took a bite before I had a chance to take my photo, and he is the one who dubbed it a western. It has no ham substitute, and my pepper was red, not green, and there were no onions due to the current salmonella outbreak, but you can call it a western if you'd like and style it however you'd like.