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–+ servings
Egg Frittata Recipe

Colorful Vegan Egg Frittata Recipe Bursting with Flavor

This Egg Frittata Recipe combines earthy mushrooms, fresh spinach, and vibrant bell peppers for a flavorful, vegan dish perfect for brunch.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 2 tablespoons Extra-Virgin Olive Oil Can substitute with avocado oil.
  • 1 cup Leeks Use green onions if unavailable.
  • 1 cup Mushrooms Bell peppers or zucchini can be alternatives.
  • 1 medium Red Bell Pepper Any color bell pepper works.
  • 1 tablespoon Dried Herbes de Provence Italian seasoning can substitute.
  • 1 teaspoon Pink Himalayan Salt Regular salt can be used as well.
  • 2 cloves Garlic Fresh garlic recommended.
  • 2 cups Fresh Baby Spinach Kale is a hearty substitute.
  • 1 cup Artichoke Hearts Canned mushrooms can be used instead.
  • 1 cup JUST Egg Tofu scramble can be an alternative.
  • 1/2 cup Soy Milk or Cashew Milk Almond milk is a suitable substitute.
  • 1/2 cup Unsweetened Vegan Yogurt Blended silken tofu can replace it.
  • 1 tablespoon Dijon Mustard Yellow mustard can substitute.
  • 1/4 cup Vegan Parmesan Cheese Nutritional yeast can be used for a lower-fat option.
  • 1/2 cup Vegan Cheddar Cheese Optional for a lighter dish.
  • 1/2 teaspoon Kala Namak Regular salt can replace.
  • 1/2 teaspoon Garlic Powder Use extra fresh garlic if needed.
  • 1/2 teaspoon Onion Powder Can be omitted if unavailable.
  • 1 cup Cherry Tomatoes Any variety can enhance the dish.

Equipment

  • 11 x 7 or 9 x 13-inch baking dish
  • Large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease the baking dish with olive oil.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté leeks with a pinch of salt for about 3 minutes until soft.
  3. Add minced garlic and cook for an additional minute. Then stir in mushrooms and diced bell pepper, cooking until tender for 4-5 minutes.
  4. Incorporate fresh spinach, stirring until wilted, about 2-3 minutes, then fold in artichoke hearts and remove from heat.
  5. In a mixing bowl, whisk together JUST Egg, soy or cashew milk, vegan yogurt, Dijon mustard, herbes, kala namak, garlic powder, and onion powder for a smooth mixture.
  6. Gently fold the sautéed vegetables into the egg mixture, then transfer to the greased baking dish, spreading evenly.
  7. Top with vegan parmesan cheese and halved cherry tomatoes.
  8. Bake for 65-70 minutes until golden brown. Cover edges with foil if necessary.
  9. Allow cooling for 10 minutes before slicing and serving warm with a salad or crusty bread.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 400mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This frittata can be made ahead of time and stores well in the fridge or freezes beautifully.

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