Vegan Fritata
Serving Size: 8 people
DESCRIPTION
Light and fluffy vegan frittata made with a plant based alternative (Just Egg), dairy-free cheese, seasoned sweet potatoes and spinach. Serve it hot or hold for breakfast or lunch. It's super quick to whip up and easy to prepare.
INGREDIENTS
- 12 ounces Just Egg liquid
- 2 tablespoon all-purpose flour
- ½ teaspoon baking powder
- 1 cup sweet potato thinly sliced
- 2 cups spinach de-steemed
- 1 tablespoon vegan butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 5 slices tomato thinly sliced (optional)
- 6 slices jalapeños thinly sliced (optional)
METHOD
To prep
- Thinly slice sweet potato and tomato using a mandolin. Remove the stem off all the spinach.
- Place just egg liquid, all-purpose flour, and baking powder in a mixing bowl. Combine together using a whisk and set aside.
- Set the oven to 375℉.
To cook
- 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.
- 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.
- 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.
- 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. Note: It’s essential to make sure your skillet is oven-safe before baking the frittata.
- Carefully remove your vegan frittata from the oven and let it cool for approximately 10 minutes before slicing and serving.
NOTES
- 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.
NUTRITION
Calories: 122kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 634mg | Potassium: 320mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6673IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 1mg
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