Bakery-restaurant giant Le Pain Quotidien has partnered with vegan brand JUST to launch a plant-based egg frittata across the US.
The new dish, made from JUST Egg, roasted butternut squash, broccoli, caramelized onions, and almond milk, will replace the chain’s previous frittata which was made with chicken eggs.
From September 18, the dish will be available in New York, Los Angeles, Washington, D.C., Miami, Chicago, and Philadelphia.
In a statement sent to Plant Based News, Lou Ramirez, US President of the chain, said: “At Le Pain Quotidien, we’re always striving to provide delicious, health-conscious and eco-friendly offerings to a range of diners around the world.
“This fall, we’re thrilled to be adding the plant-based JUST Egg frittata – a savory, satisfying dish sure to tempt taste buds at breakfast, brunch or any time of day. We’re excited to roll out this protein-packed offering and a variety of other vegan options on our fall menu.”
A ‘sustainable food system’
JUST co-founder and CEO, Josh Tetrick, added: “We’re grateful to be launching JUST Egg with a partner that not only values high-quality ingredients to make simple, nourishing and delicious dishes but one that also understands the benefits of eating more plant-based foods, for the health of our own bodies and for the planet.”
“It’s companies like Le Pain Quotidien that are leading the way to building a more sustainable food system.”