⅓cupshredded vegan cheese(such as mozzarella, cheddar, or smoked provolone)
2handfulsfresh baby spinach, chopped
pinch ofsalt and pepper(for extra eggy flavor use a pinch of kala namak (black salt); see Notes)
Preheat a heavy-bottomed, non-stick pan over medium heat. Cook the onion and peppers for 4 to 5 minutes or until slightly softened.
½ small red onion, chopped, ½ medium red bell pepper, seeded and chopped, ½ small jalapeno, seeded and chopped, optional
Reduce heat to medium-low. Pour the Just Egg into the pan, and let stand for a few seconds. Using a silicone spatula, begin to scrape the egg away from the edges of the pan toward the center, similar to scrambling chicken eggs.
¾ cup liquid JUST Egg
When the JUST Egg is almost fully set and curdled, add the cheese and chopped baby spinach. Toss and cook for 1 to 2 minutes until the spinach is wilted and cheese melted. Season with salt and pepper if desired. Serve hot.
⅓ cup shredded vegan cheese, 2 handfuls fresh baby spinach, chopped, pinch of salt and pepper
For extra egg-y flavor add a tiny pinch of kala namak salt just before serving.Variations