Ask anyone who’s tried this dish and they’ll tell you that everyone leaves feeling full, content and not missing eggs. Thanks to the Vegan Egg and the rest of these delicious ingredients, we’ve created the most convincing vegan frittata ever. You’ll definitely be coming back for seconds … and maybe even thirds! —LM + AM
SERVES 4
2 slices bread
3 tsp (15 ml) extra-virgin olive oil, divided
Dash of sea salt
6 egg equivalent (60 g) of vegan egg substitute (we use Follow Your Heart VeganEgg)
½ cup (118 ml) plain unsweetened almond milk
½ tsp sea salt, plus extra to taste
2 tbsp (5 g) chopped fresh basil
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp chopped fresh rosemary
Black pepper, to taste
1 tbsp (4 g) red pepper flakes (optional)
1 cup (67 g) sliced baby portobello mushrooms
1 medium sweet onion
1 cup (40 g) chopped baby spinach
½ cup (56 g) vegan mozzarella shreds
½ cup (56 g) vegan cheddar shreds, divided
¾ cup (135 g) drained and halved Kalamata olives
1 medium tomato, thinly sliced
Preheat the oven to 375°F (190°C).
Cut the bread into ½-inch (1.3-cm) cubes and toss with 1 teaspoon of the olive oil and a dash of sea salt. Place the cubes of bread onto a baking sheet and pop them in the oven; bake, shaking the pan occasionally, until crisp. This should take about 5 to 7 minutes.
While the bread is toasting, prepare 6 vegan eggs according to the instructions listed on the package. Whisk the almond milk into the eggs along with the sea salt, basil, thyme, oregano, rosemary, a dash of black pepper and optional red pepper flakes.
Sauté the mushroom slices and onion in a skillet over medium heat in 1 teaspoon of olive oil. Once the mushrooms begin to look browned and the onions are slightly translucent, about 4 minutes, add the spinach and toss it until wilted.
Fold the mushrooms, onion and spinach into the egg mixture. Then add the mozzarella and ¼ cup (28 g) of the cheddar to the egg mixture. Now fold in the bread cubes and olives.
Coat the inside of two 9-inch (23-cm) pie plates with the remaining 1 teaspoon olive oil and fill them with the egg and vegetable mixture. Top the frittata with the olives and 5 thin slices of tomato, and sprinkle the top with the remaining ¼ cup (28 g) vegan cheddar.
Bake for 20 minutes, until firm and slightly browned on top. Allow the frittata to rest for 5 to 10 minutes prior to serving.
*SEE PHOTO INSERT