Scrambled Just Eggs Recipe

Combine diced tomatoes, diced onion, minced jalapeño and chopped cilantro in a bowl.

Add lime juice, salt, and black pepper. Stir to combine and taste; adjust seasoning. Refrigerate while preparing other components to let flavors meld (at least 15 minutes).

Place cubed potatoes in a pot, cover with cold water and a pinch of salt. Bring to a boil and simmer 5 minutes until just starting to be tender but not falling apart. Drain and dry thoroughly.

Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering. Add potatoes in a single layer (work in batches if needed) and cook without stirring for 3–4 minutes to form a crust.

Stir and continue to cook, turning occasionally, until golden and crispy, about 8–10 more minutes. Sprinkle smoked paprika, garlic powder, salt and pepper during the last 2 minutes and toss to coat. Keep warm in a low oven (200°F / 95°C) if not assembling immediately.

Heat olive oil in a medium skillet over medium heat. Add sliced bell pepper and onion; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add sliced mushrooms and cook 3–4 minutes until they release moisture and begin to brown. Add minced garlic, cumin, smoked paprika, salt and pepper; cook 30–45 seconds until fragrant. Remove from heat and keep warm.

Place halved tomatillos, serrano (or jalapeño) and garlic on a baking sheet (or comal). Broil or roast under high heat 5–7 minutes, turning once, until charred and softened.

Transfer roasted tomatillos, pepper and garlic to a blender or food processor. Add cilantro, lime juice and salt. Pulse until you reach a slightly chunky salsa texture. Taste and adjust salt or lime. Keep warm or at room temperature.

In a bowl, whisk together Just Egg, non-dairy milk, turmeric (if using), salt and pepper until combined.

Heat a nonstick skillet over medium-low heat and add olive oil or vegan butter. Pour in the Just Egg mixture and let it sit undisturbed 20–30 seconds until edges begin to set.

Using a silicone spatula, gently push and fold the mixture from the edges toward the center, creating soft curds. Continue gently folding and turning every 15–20 seconds until the scramble is just set but still moist, about 3–5 minutes total. Remove from heat a little early as it will continue to firm slightly.

Stir in sliced chives or green onions and taste for seasoning; adjust salt/pepper as needed.

Warm flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.

To assemble each tortilla: place a small handful of crispy potatoes down the center, add a portion of sautéed vegetables, spoon 3–4 oz (about 1/2 cup) of scrambled Just Egg, top with 2–3 tablespoons of pico de gallo, a spoonful of tomatillo salsa, and slices or a scoop of avocado.

Garnish with additional cilantro or chives and a squeeze of lime if desired. Serve immediately with extra tomatillo salsa and hot sauce on the side.