Frittatas are one of my favorite foods to eat in the springtime. They’re light and flavorful, and you can always add more of your favorite herbs and veggies. My only issue with traditional frittatas is that they contain a lot of eggs. I try to limit my egg intake because they are loaded with cholesterol. There are around 200 milligrams of cholesterol in an average-sized egg. That’s more than double the amount in a Big Mac! That’s why I decided to develop this vegan Eggless Spring Frittata with Just Egg and dairy-free yogurt. I promise it tastes just as good as an original frittata recipe.
2.5 cups Just Egg
2 T olive oil
½ cup dairy-free yogurt (I like Forager cashew yogurt)
4 cloves garlic, minced
1 cup sliced crimini mushrooms
1 cup torn kale
½ pound asparagus, sliced on the diagonal
1 cup frozen peas
1 large leek, chiffonade
4 oz plant-based “goat” or “feta” cheese
Salt and pepper to taste
To garnish: high-quality olive oil, fresh dill, basil, parsley, and salt
Preheat the oven to 375 degrees.
Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes. Then add the asparagus and saute another 1-2 minutes. Add the frozen peas, kale, salt and pepper and saute for another 1-2 minutes until kale is tender and wilted.
Remove 1 cup of the vegetables to a bowl (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
Whisk together the just egg, yogurt, salt, and pepper. Then pour the mixture into the pan and let it cook for 2-3 minutes.
Carefully add back the removed vegetables on top in an even layer and bake in the oven for 15 minutes. Remove and sprinkle your plant-based cheese on top and bake an additional 5 minutes or until slightly golden brown around the edges and a toothpick comes out clean in the center. Let cool for a few minutes before topping with fresh herbs and a drizzle of olive oil before serving.