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Plant-Based Country Frittata
Golden on the outside and tender in the center, this plant-based take on a classic baked egg dish brings all the comfort of a traditional Southern omelet. Liquid vegan eggs blend seamlessly with fresh spinach, sweet grape tomatoes, and savory dairy-free cheese. A touch of fresh rosemary and chopped scallions adds bright, earthy flavor to the skillet. You'll love how easily it mixes up for a relaxed weekend brunch or a quiet holiday morning. Just pour the batter into your pan and let the oven do the heavy lifting.
Equipment
- Oven
- Cast iron skillet
Ingredients
- 30 MINUTES OR LESS
- 4 cups liquid vegan eggs, or 1 recipe Tofu Scramble Puree
- ¼ cup shredded vegan cheese
- ¼ cup chopped fresh spinach
- ¼ cup halved grape tomatoes
- 2 scallions, white and green parts, finely chopped
- 1 tablespoon chopped fresh or dried rosemary leaves
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
Instructions
- 1Preheat the oven to 400°F.
- 2Mix the vegan eggs, shredded cheese, spinach, grape tomatoes, scallions, rosemary, salt, and white pepper together in a large mixing bowl.
- 3Grease a small cast iron skillet or ceramic baking dish with a little oil, then pour the egg mixture into the pan. Coating the pan thoroughly prevents the vegan egg substitute from sticking to the edges.
- 4Transfer to the oven and bake for 6 to 10 minutes until the surface develops a light brown color.
- 5Remove from the oven and let the dish rest for 5 minutes before slicing. This resting period allows the plant-based eggs to fully set so your slices hold their shape.
Notes
- Variation: Turn this into a quiche by pouring the mixture into a muffin tin or baking pan lined with vegan puff pastry or pie dough.
- Baking tip: If using puff pastry for a quiche, increase the oven heat to 450°F. Bake until the crust turns deep golden brown and crisp to prevent a doughy bottom.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a warm oven.
Recipe Details
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