Cheesy Green Vegan Frittata
Prep: 20 minutes
Bake: 25 minutes • Serves: 8
2 containers (12 fluid ounces each) plant-based egg scramble
1/2 cup unsweetened almond milk
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small head broccoli, cut into small florets
1/2 bunch asparagus, cut into 1/2-inch pieces (about 1/2 pound)
2 cups loosely packed baby spinach
2 teaspoons chopped fresh thyme
1/2 cup dairy-free Cheddar-style shreds
Chopped fresh parsley for garnish (optional)
Hot sauce for serving (optional)
1/2 cup unsweetened almond milk
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small head broccoli, cut into small florets
1/2 bunch asparagus, cut into 1/2-inch pieces (about 1/2 pound)
2 cups loosely packed baby spinach
2 teaspoons chopped fresh thyme
1/2 cup dairy-free Cheddar-style shreds
Chopped fresh parsley for garnish (optional)
Hot sauce for serving (optional)
1. Preheat oven to 375°. In medium bowl, whisk scramble, milk, salt and pepper.
2. In 10-inch oven-safe nonstick skillet, heat oil over medium-high heat. Add broccoli and asparagus; cook and stir 5 minutes or until tender-crisp. Add spinach and thyme; cook and stir 2 minutes or until spinach wilts. Remove skillet from heat; add scramble mixture and sprinkle with shreds. Bake frittata 25 minutes or until set.
3. Cut frittata into 8 slices; serve garnished with parsley along with hot sauce, if desired.
Approximate nutritional values per serving (1 slice):
194 Calories, 14g Fat (1g Saturated), 0mg Cholesterol,
532mg Sodium, 7g Carbohydrates, 2g Fiber, 12g Protein