A vegan veggie and herb frittata that you'll never believe isn't made with eggs!
Ciao, my friends! Sorry I've been a little absent the past few weeks, but I've been super busy. Alex and I finished the final edits of our cookbook (coming to your local bookstores in March), and my husband, AKA, the Breakfast King, and I spent ten glorious days in Italy with ten of our BFFs from our hood. Summer has been good so far, but I've missed you, and I'm back, so I promise I'll return to a regular schedule ,and, I'll be bringing you some Tuscan inspired recipes throughout the remaining days of summer. Sound good?
Before we left for Italy the Breakfast King was at it again, and this time he really outdid himself. He made a delicious vegetable and herb frittata with VeganEgg, and you'd never guess that it was vegan. If you've been missing a true to taste and texture frittata since you've gone vegan, or if you're not 100% plant-based but want a zero cholesterol and cruelty-free egg-free frittata, this is going to make you so happy.
Most of the vegan frittata recipes that you'll find on the web are made with garbanzo bean flour, or chickpeas, or tofu, like our quiche, and they all taste quite good, but they aren't exactly like the true eggy dishes I remember. However, this egg-free frittata is. It has the exact texture and flavor of the ones I ate only three and a half years ago, before I went vegan. VeganEgg and the new formula of Daiya cheese are game changers. They have given vegans back their favorite breakfast recipes.
I admit, I was skeptical when the Breakfast King whipped up this egg-free and dairy free herb frittata, I was expecting something that tasted good, but fake, if you know what I mean. Wrong. It was delicious and tasted like the real deal. It was perfectly firm, yet creamy. The cheese was gooey and tasted like cheese, not a Frankenstein copy cat, and the fresh herbs and onions added a lovely flavor that only fresh herbs and onions can. Pure perfection.
If you've been craving eggy breakfast recipes, but refuse to crack an egg, this is for you my friends. I guarantee you won't believe that this is vegan. Try it and let me know what you think. Mangia!
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Vegan Veggie and Herb Frittata
- • Two slices of bread
- • Six vegan eggs
- • Extra-virgin olive oil
- • 1/2 cup of almond milk
- • 1 medium sweet onion
- • One cup of fresh sliced mushrooms - white baby Bella or your favorite
- • One cup of fresh spinach
- • Two tablespoons total of freshly-chopped basil thyme, oregano and rosemary - or one tablespoon of crushed dried Italian seasoning blend
- • Sea salt
- • Black pepper
- • Red pepper flakes
- • 3/4 cup of calamata olives - drained and halved
- • 1/2 cup vegan mozzarella shreds
- • 1/2 cup vegan cheddar shreds
- • One tomato
- Pre-heat your oven to 375 degrees.
- Cut the bread into 1/2 inch cubes, toss with a drizzle of olive oil and a dash of sea salt and toast in the oven, shaking occasionally, until crisp.
- While the bread is toasting, prepare six vegan eggs according to instructions. (I like to use ice-water.) Whisk 1/2 cup of almond milk into the eggs, along with 1/2 teaspoon of sea salt, the herb mixture, a dash of black pepper and a shake or two of red pepper flakes. (Feel free to adjust the seasoning level to suit your tastes.)
- Sauté the mushroom slices and onion over medium heat until the mushrooms are bronzed. Set the onion and mushroom aside on a plate, add the spinach to the hot pan and toss until the leaves are wilted. Coarsely chop the wilted spinach.
- Fold the spinach and cheeses into the egg mixture, reserving half of the cheddar to sprinkle on top. Fold in the bread cubes, mushroom, onion and olives. Coat the inside of a 9-inch pie plate with olive oil and fill with the egg and vegetable mixture.
- Garnish the top of the frittata with five thin slices of tomato and sprinkle with the remaining cheese. Bake at 375 for 20 minutes or until firm and slightly browned on top. Allow to rest for five or ten minutes prior to serving.