Brunch is the best meal of any weekend but it can be time consuming when you just wanna relax. That’s why I made this delicious yet simple frittata that will make brunch time even more enjoyable! I hope you enjoy my vegan Italian Frittata recipe!
- 1/2 white or yellow onion, finely chopped
- 1-2 garlic cloves, finely minced
- 1 large tomato, diced
- 1-2 cups spinach, coarsely chopped
- 1 handful of fresh basil leaves, coarsely chopped
- 1 cup chopped portobello or oyster mushrooms
- 1 tablespoon coconut aminos
- Salt and pepper, to taste
- 1/2 cup shredded vegan mozzarella or cheddar
- 1 bottle just egg
Preheat oven to 350 degrees.
Over medium heat, in a medium pan (I prefer to use a cast iron skillet so that it can go directly into the oven), saute the onion and garlic until fragrant and translucent. Add in the tomato, spinach, mushrooms, basil and coconut aminos, allowing all of it to mix and cook down. Season with salt and pepper.
If you’re using a cast iron skillet or pan that can go into the oven, toss in the cheese and pour in the whole bottle of Just Egg. Mix all of the ingredients so it’s fully incorporated. Put the pan in the oven and bake for 45 minutes to make sure it’s cooked all the way through.
If you aren’t using a cast iron or bake proof pan, lightly grease a pie tin and pour the sauteed veggies into it, then the cheese and just egg. Mix all of the ingredients so it’s fully incorporated. Put the pan in the oven and bake for 45 minutes to make sure it’s cooked all the way through.
Allow to settle outside of the oven for 5-10 minutes, slice, serve and enjoy! Pairs well with roasted rosemary potatoes or hashbrowns!
