Vegan Vegetable Frittata

Included In Cookbook:

Vegetable Vegan Frittata

Ingredients

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)

Description

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 https://www.pcrm.org/good-nutrition/vegan-diet-environment [1] for more information. As for the industry’s treatment of poultry, learn more at https://upc-online.org [2].)

Summary

Yield	Servings
Prep time	30 minutes
Cooking time	45 minutes
Total time	1 hour, 15 minutes

Instructions

Preheat oven to 375 degrees Fahreneheit.
Spray an approximately 11-inch cast iron pan with organic canola oil spray and set aside.
Steam broccoli until almost done. Place in ice bath and set aside.
Heat avocado oil in medium frying pan over medium heat.
Add onions and sauté until translucent. (About 10 minutes).
Add garlic and Italian seasoning and sauté a few minutes until fragrant.
Add sliced mushrooms and spinach and sauté until mushrooms are almost cooked and spinach is wilted.
Season to taste with salt and pepper.
Shake Just Egg and pour two bottles into sprayed cast iron frying pan.
Spoon vegetable mixture into Just Egg and distribute evenly.
Drain broccoli and add florets to frittata.
Bake frittata for approximately 45 minutes until center is set and edges are slightly brown and separating slightly from pan.
Remove from oven and allow to cool for five minutes before slicing.
Garnish with chopped parsley. (Optional).