Preheat oven to 350°F
In a medium-sized bowl, Generously season the JUST eggs with salt and pepper, and one tsp Italian seasoning. Set aside.
Dice onion and red peppers into 1-inch strips. Mince garlic cloves and slice the jalapenos.
In a cast-iron skillet over medium heat, add 1 tbsp vegan butter (or cooking oil) and onions. Sauté onions for 2-3 minutes.
Add the red peppers, rosemary, thyme, garlic, and 1 tbsp vegan butter (or cooking oil) to coat the pan. Saute the ingredients for 2-3 minutes, stirring occasionally.
Add artichokes and cook for 2-3 minutes, stirring occasionally. (If artichoke hearts are frozen, cook for 5-10 minutes, or until the artichokes are soft and golden brown on the outside).
Add the spinach and cook for 2-3 minutes, or until the spinach wilts.
Pour the seasoned JUST Egg mixture into the cast-iron skillet over medium heat. Use your spatula to move the ingredients around, making sure the ingredients are evenly dispersed and all parts of the pan are coated evenly.
Allow the frittata to set at the bottom, about 4-5 minutes. (Do not move or stir the frittata) You’ll notice the edges start to firm.
Place the cast-iron skillet in the oven for 10-12 minutes. The frittata will be golden on the top. To get an even more golden top, finish the frittata under the broiler for 3 minutes on the lowest setting.
Take the frittata out of the pan and cut into triangular slices and serve. Top with Cilantro, (vegan) Sour Cream, and Salsa! Enjoy!