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Vegan egg-free fritatta

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Vegan Frittata

Recipe by Plant-Based Persian

A savory, easy egg-free frittata 

  • Total Time40 minutes
  • Yield4 people 1x
  • DietVegan

Ingredients

Units Scale
  • 1 Tbsp. cooking oil
  • 1/2 cup chopped red onion
  • 2 garlic cloves minced
  • 1 medium/small sweet potato, peeled and chopped small
  • 1 cup chopped mushroom
  • 1/2 cup cherry tomatoes
  • 1 cup chopped broccoli
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • 1/2 tsp. turmeric
  • 1 bottle Just Egg (egg replacer)
  • 1/2 cup grated Violife feta cheese

Instructions

  1. Preheat oven to 350 F.
  2. Add oil to medium cast iron skillet on medium heat.
  3. Add the red onion and sauté for 3 minutes.
  4. Add the garlic and sauté for another 1-2 minutes.
  5. Add the sweet potato and sauté 3-5 minutes.
  6. Add all the remaining vegetables.
  7. Add the salt, pepper, and turmeric. Sauté until the sweet potatoes are semi-tender. About 5-7 minutes. Turn off heat.
  8. Shake the bottle of Just Egg and add to the cast iron skillet. Stir to blend well.
  9. Add the grated Violife feta cheese.
  10. Put in the oven uncovered for approximately 20-25 minutes. The frittata should be firm and slightly golden.
  11. Let cool for 10 minutes before serving.

Notes

  1. This recipe is so versatile. Make it just broccoli and cheddar cheese. The options are limitless. Tailor the vegetables and dairy-free cheese to your preference. 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Cuisine: American

Find it online: https://plantbasedpersian.com/egg-free-frittata/