Preheat your oven to 425°F. Line a quarter sheet pan (9”x 13”) with a one-inch rim with parchment paper or coat it with non-stick cooking oil spray.

Chop the onion and broccoli and transfer them onto the prepared sheet pan. Drizzle with a touch of olive oil and season with the dried thyme, along with a hefty pinch of salt and pepper. Stir to coat evenly, then roast for 10 to 13 minutes, until the broccoli is tender and just starting to brown on the edges. Remove from the oven and reduce the oven heat to 375°F.

While the veggies roast, pour 1 whole carton of the Just Egg into a medium bowl and whisk in the Dijon mustard and garlic powder. After you pull the sheet pan of veggies from the oven, pour the Just Egg mixture evenly over the pan. Open the second Just Egg carton and pour in more egg until your sheet pan is nearly filled. (The frittata will puff up only slightly while baking, so it isn’t likely to overflow.) Sprinkle evenly with plant-based shredded cheese. Finally, arrange the halved cherry tomatoes on top, cut side facing up so the moisture can bake off.

Bake the frittata for 25 to 35 minutes, until the eggs are set through the middle.

Let it cool for 10 minutes. Sprinkle with coarse salt and freshly cracked pepper. Slice and serve. Stuff it into sandwiches or wraps. Note: This frittata will keep well in the fridge for 4 to 5 days, or frozen for 2 to 3 months. To freeze, wrap in foil or parchment and seal in a plastic bag.