Vegan Vegetable Frittata


You can add any sautéed vegetables to your frittata. We chose onions, Shitake mushrooms, broccoli, and spinach because Patty was craving spinach, we had broccoli, and, well, aren’t Shitakes and onions good in just about any frittata. Red pepper would also be a nice addition and add color. We find the Just Egg liquid egg product to be a staple in the Spiral House kitchen now. It’s healthy, full of protein and substitutes well for the real thing. It’s also a more humane and environmentally sustainable alternative to chicken eggs. We now know that following a vegan diet is the single greatest beneficial impact we can have on the environment. (See for more information. As for the industry’s treatment of poultry, learn more at

  • Vegetable Vegan Frittata


1 head
Broccoli (medium,cut into small florets.)
2 tablespoons
Avocado Oil (or other high heat oil)
Yellow Onion (Large,diced)
4 cloves
Garlic (diced)
1 tablespoon
Italian Seasoning
Shitake Mushrooms (more if desired cleaned, stemmed, and cut into slices)
1 head
Spinach (stems removed, and leaves cut crosswise into 1-inch-wide strips)
Salt and Freshly Ground Pepper (to taste)
24 ounces
Just Egg (egg substitute)
Flat Leaf Parsley (for garnish after cooking, optional)


Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes
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