Vegan JUST Egg Frittata With Mushrooms
Servings: 6 people
Calories: 360kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 small leeks rinsed well, halved and sliced
- 8 oz mushrooms cleaned and sliced
- ½ cup red bell pepper, chopped
- 1 teaspoon dried herbes de Provence
- ¾ teaspoon pink Himalayan salt divided
- 2 cloves garlic chopped
- 3.5 ounces fresh baby spinach 2 large handfuls
- 1 13.75 oz-can artichoke hearts, drained well and chopped
- 1 ½ 16-oz cartons JUST Egg 24 oz total
- 1 cup soy milk or cashew milk
- ½ cup unsweetened vegan yogurt Greek style, or vegan sour cream
- 1 tablespoon Dijon mustard
- 1 cup shredded vegan Parmesan cheese divided
- ½ cup shredded vegan Cheddar cheese
- ¾ teaspoon kala namak
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup cherry tomatoes, halved for topping
Instructions
- Preheat oven to 375°F and lightly grease a 11-inch x 7-inch baking dish.
- Heat the olive oil in a skillet over medium to medium-low heat. Add the chopped leeks and season with ¼ teaspoon salt. Saute until soft, about 3 minutes.
- Add the garlic and cook for one more minute. Stir in the mushrooms, red bell pepper, and remaining ½ teaspoon salt and saute for several minutes until vegetables soften.
- Add two handfuls of baby spinach to the skillet and stir to combine. Cook until the spinach is mostly wilted, about 3 minutes more, then turn off the heat. Stir the artichoke hearts into the mixture. Set aside.
- In a large mixing bowl, whisk together the JUST Egg, soy milk, vegan Greek-style yogurt, Dijon mustard, ½ cup vegan Parmesan, vegan Cheddar, kala namak, garlic powder, and onion powder until thoroughly combined.
- Pour the spinach and vegetable mixture into the prepared baking dish; then pour the JUST Egg mixture over it, gently combining with a spatula. Top with the remaining vegan Parmesan cheese and place the cherry tomato halves on top.
- Bake until the edges are golden brown and crispy and the JUST egg is completely set in the middle, 65-70 minutes. If the edges brown too much during baking, cover with aluminum foil. Let cool for 10 minutes on the counter before serving.
Notes
- Check if this vegan frittata is done by inserting a sharp knife into the center of the frittata - if it's liquid, place it back in the oven and keep checking it every five minutes until it's cooked.
- Store the frittata in an airtight container in the fridge for 2-3 days. Enjoy the leftovers at room temperature or reheat until warmed through.
