Vegan Frittata

Whip up a savory vegan frittata for your next breakfast or lunch! This recipe is packed with nutritious veggies and creamy vegan cheese, all held together by a light, fluffy egg substitute. Whether plant-based or not, you won’t be able to get enough of this versatile dish!

Why you'll love this recipe

• Simple to prepare: There are no fancy cooking techniques required to make this vegan frittata. Just sauté the vegetables, add the “egg” mixture, and bake it to perfection.
• Adaptable: You can easily swap or add your favorite vegetables or vegan cheese to make this recipe your own.
• Great for meal prep: Frittata can be enjoyed hot or cold, meaning it’s the ideal meal prep option for busy weeks.
• Nutrient-rich & satisfying: Not only is this dairy-free frittata healthy, but it’s filling enough to keep you going for hours!

What is a vegan frittata, anyway?

A vegan frittata is a plant-powered rendition of the traditional Italian dish, which typically consists of eggs, cheese, and vegetables. This vegan version swaps out eggs for a plant-based alternative (Just Egg) and makes use of dairy-free cheese to create an equally hearty and satisfying version as the original.

The flavors really come to life with sweet potatoes, spinach, and hearty seasonings. I always find myself whipping up a batch and freezing slices for quick meals later on!

You'll be amazed at how fluffy the vegan egg mixture is as you pull the frittata out of the oven. Serve this dairy-free frittata hot or cold for any meal with your favorite toppings and sides.

Ingredients & Substitutions

• Just Egg liquid: This plant-based egg substitute creates a light and fluffy base. You can also use another vegan egg replacement product, or try making your own using chickpea flour and water. Just note that the results will vary.
• All-purpose flour: Helps bind the ingredients together. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend, like from Bob’s Red Mill.
• Baking powder: Adds lift to the frittata in the absence of eggs, making it light and fluffy.
• Sweet potato: Provides natural sweetness and nutrients. You can replace sweet potatoes with regular potatoes or butternut squash if you prefer.
• Vegan butter: Used for sautéing the veggies. If you don’t have vegan butter, use avocado oil or any neutral vegetable oil.
• Spinach: Adds a healthy dose of greens. Some other options include kale, collard greens, or Swiss chard.
• Toppings: Optional, but I love to add sliced tomatoes and jalapeños on top for extra flavor and a touch of heat. Feel free to use other toppings like roasted red peppers or olives, or omit them altogether.
• Vegan cheese: Melts into the frittata for a rich and creamy texture. Choose your favorite brand and variety of meltable vegan cheese.
• Seasonings: Elevate the flavors of this vegan frittata with salt, garlic powder, and red pepper flakes. Or, use your favorites, like thyme, oregano, or Italian seasoning.

How to make a vegan frittata

• Step 1: Combine Just Egg liquid, all-purpose flour, and baking powder in a mixing bowl. In the meantime, preheat your oven to 375F.

• Step 2: Toss the sweet potatoes and seasoning in a non-stick or cast-iron skillet with some melted vegan butter. Cook on low heat for 3 minutes with the lid on.

• Step 3: Add the spinach and let it wilt for another couple of minutes, then pour in ¼ cup of the Just Egg liquid mixture, stirring everything together.

• Step 4: Top the “egg” mixture with broken-up vegan cheese slices, then pour the rest of the Just Egg mixture over the top and disperse the slices of tomatoes and jalapeños.

• Step 5: Keeping the frittata in the skillet, bake it for 15 minutes covered with the lid. Then remove the lid and bake for an additional 15-20 minutes, or until the center is set. It’s essential to make sure your skillet is oven-safe before baking the frittata.

• Step 6: Carefully remove your vegan frittata from the oven and let it cool for approximately 10 minutes before slicing and serving.

What to serve with vegan frittata

Enjoy this dairy-free frittata for breakfast, lunch, or dinner with side dishes and toppings like these:

• Fresh fruit salad
• Strawberry goat cheese salad
• Vegan sour cream or yogurt
• Vegan bacon or sausage
• Toasted whole-grain or semolina bread
• Crumbled vegan goat cheese or feta
• Vegan strawberry protein shake
• Sliced avocado

Storage & Reheating

If you have leftover dairy-free frittata or are meal-prepping it, here’s what to do:

• Fridge: Store the cooked and cooled vegan frittata in an airtight container for up to 4 days in the refrigerator.
• Freezer: Wrap individual slices in plastic wrap or foil and store them in a freezer-safe container for up to 3 months.
• Reheating: Let the slices thaw in the fridge overnight, then reheat them in the microwave or an oven at 350F until warm.
• Prep ahead: Sauté the vegetables and combine the “egg” mixture the night before, then simply assemble and bake your vegan frittata the next day.

Variations

• Mediterranean: Add olives, sun-dried tomatoes, and artichoke hearts.
• Southwestern: Mix in black beans, corn, and cilantro.
• Asparagus and leek: Use sautéed asparagus and leeks in place of spinach.
• Vegan bacon and cheddar: Incorporate vegan bacon bits and vegan cheddar cheese.
• Zucchini and corn: Use fresh zucchini and corn for a summery twist.
• Italian: Include vegan Italian sausage, sautéed peppers, and onions.
• Pesto and tomato: Swirl in dairy-free pesto or spinach pesto and add cherry tomatoes.

Top tips

• Mandolin: Use a mandolin for uniform slicing of the vegetables.
• Skillet: Ensure your non-stick skillet is oven-safe for high temperatures.
• Cooling: Let the frittata cool for 10 minutes before slicing to ensure it sets properly.
• Preparation: Prepare the ingredients ahead of time for a quicker morning assembly.
• Cast iron: Use a cast-iron skillet for the best heat distribution.
• Monitor the oven: Keep an eye on the vegan frittata as it bakes to prevent it from overcooking or drying out.

FAQs

Similar recipes

If you enjoyed this vegan frittata recipe, take a peek at some more hearty and satisfying meals like these:

• Orzo Pesto Salad: Featuring homemade pesto, tender pasta, and vibrant veggies.
• Flaxseed Pudding: A quick, healthy, low-carb, and satisfying breakfast! 
• Protein Pancakes: With the addition of protein, these pancakes are a powerhouse.
• Pumpkin Spice Protein Shake: Featuring pumpkin, plant milk, bananas, and almonds.