Spinach Asparagus Frittata

Spinach Asparagus Frittata ~

This savory plant-based frittata has all the taste and texture you know and love about the classic egg-based dish! Serve warm or at room temperature for any meal of the day.

Easy Baked Frittata Recipe

I like this baked frittata because it’s easy to make with minimal prep and the frittata itself is packed with a flavorful combination of ingredients that’s hard to resist. The aroma alone is enough to make your mouth water!

As you take a bite, you’ll savor the rich and creamy texture of the JustEgg, which perfectly complements the umami notes of the veggies and cheese. Each bite is a burst of flavor that’s both satisfying and comforting, making it the perfect dish for any time of day.

Frittata vs. Quiche

• The main difference between the two similar dishes has to do with the presence or absence of a crust. A quiche has a pastry crust, while a frittata is crustless. A baked frittata is also known as a ‘crustless quiche’ because, like a quiche, it’s a savory dish made with eggs and baked in the oven.

Baking with JustEgg

This easy vegan frittata is made with JustEgg, a plant-based egg substitute that bakes up beautifully and gives the frittata its delicious eggy taste and texture.

JustEgg, made from mung beans, is a fantastic substitute for traditional eggs when making a baked frittata. It has a remarkably similar texture and taste to eggs and it is used in the same way as eggs for this recipe. The result is a delicious and nutritious dish that contains a comparable amount of protein to eggs, but without the cholesterol and saturated fat. I also use JustEgg for my Biscuits and Gravy Casserole and Vegan Sausage and Kale Strata.

How to Serve Spinach Asparagus Frittata

Serving a frittata warm or at room temperature allows the flavors to meld together and the dish to settle, resulting in a delicious and satisfying meal that can be enjoyed any time of day.

• Breakfast – Serve with toast and fresh fruit for a balanced and satisfying meal.
• Brunch – Frittatas are a staple of brunch menus, and for good reason. They’re easy to make in advance and can be served at room temperature.
• Lunch – I love a piece of leftover frittata for days when I’m working from home.
• Dinner – My favorite breakfast-for-dinner meal. Serve with a green salad or some roasted vegetables.

Ingredients for Spinach Asparagus Frittata

You will need:

• Non-stick cooking spray
• 2 tablespoons vegan butter
• 2 cups leeks, halved, and thinly sliced (white parts only)
• 1 cup thin asparagus, trimmed and cut into 1-inch pieces
• 8 ounces vegan liquid egg substitute, JustEgg brand is recommended
• 10 ounces frozen spinach, thawed and squeezed to remove excess liquid
• 1/2 cup fresh basil, sliced into thin ribbons
• 1/2 cup vegan feta cheese, crumbled
• 1/2 cup vegan Parmesan cheese, shredded
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

How to Make Spinach Asparagus Frittata

STEP ONE: Preheat the oven to 350°F. Spray a 9-inch baking pan with non-stick cooking spray.

STEP TWO: Into a large skillet over medium heat, add the butter. When the butter is melted, add the leeks. Cook for 5 minutes, occasionally stirring until softened and lightly caramelized in places. Remove from heat and stir in the asparagus. Set aside until cooled completely.

STEP THREE: In a medium bowl, combine the JustEgg, cooled leeks and asparagus, spinach, basil, feta cheese, Parmesan cheese, ground black pepper, and salt. Transfer the mixture to the prepared baking pan.

STEP FOUR: Bake for 30 minutes, until a toothpick inserted in the middle comes out clean. Cool in the baking pan for 10 minutes then carefully invert the frittata onto a cooling rack. Let it sit for 15 minutes then transfer the frittata from the rack to a serving plate. Serve warm or at room temperature.

Storage and Reheating

• Once the frittata is at room temperature, it can be wrapped tightly in plastic wrap or aluminum foil and stored in the refrigerator for up to 3 days.
• When reheating a frittata, it’s best to warm it up in the oven, rather than the microwave. Microwaving a frittata tends to have the undesirable effect of making the texture rubbery. The best approach is to simply let the frittata come to room temperature then preheat your oven to 350°F and bake it for 10-15 minutes, or until it’s heated through.

More Vegan Brunch Recipes You’ll Love!

• Tomato and Basil Quiche
• Vegan Breakfast Casserole
• Vegan Spanakopita (Greek Spinach Pie)
• Hash Brown Casserole
• Pretzel Roll Strata

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Spinach Asparagus Friittata

This savory plant-based frittata has all the taste and texture you know and love about the classic egg-based dish! Serve warm or at room temperature for any meal of the day.

5 from 11 votes

Print Pin Rate

Course: Breakfast, Brunch, Dinner, Lunch, Main Course

Cuisine: French

Keyword: breakfast, breakfast for dinner, brunch, dairy free, quick and easy, vegan, vegetarian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 124kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• Non-stick cooking spray
• 2 tablespoons vegan butter
• 2 cups leeks halved, and thinly sliced (white parts only)
• 1 cup thin asparagus trimmed and cut into 1-inch pieces
• 8 ounces vegan liquid egg substitute JustEgg brand is recommended
• 10 ounces frozen spinach thawed and squeezed to remove excess liquid
• 1/2 cup fresh basil sliced into thin ribbons
• 1/2 cup vegan feta cheese crumbled
• 1/2 cup vegan Parmesan cheese shredded
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

Instructions

• Preheat the oven to 350°F. Spray a 9-inch baking pan with non-stick cooking spray.
• Into a large skillet over medium heat, add the butter. When the butter is melted, add the leeks. Cook for 5 minutes, occasionally stirring until softened and lightly caramelized in places. Remove from heat and stir in the asparagus. Set aside until cooled completely.
• In a medium bowl, combine the JustEgg, cooled leeks and asparagus, spinach, basil, feta cheese, Parmesan cheese, ground black pepper, and salt. Transfer the mixture to the prepared baking pan.
• Bake for 30 minutes, until a toothpick inserted in the middle comes out clean. Cool in the baking pan for 10 minutes then carefully invert the frittata onto a cooling rack. Let iitsit for 15 minutes, then transfer the frittata from the rack to a serving plate. Serve warm or at room temperature.

Nutrition

Calories: 124kcal | Carbohydrates: 7g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 445mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5039IU | Vitamin C: 6mg | Calcium: 231mg | Iron: 2mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!