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

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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

Cook Time: 30

Cooling Time: 15

Total Time: 1

Servings:

Calories: 124kcal

Author: Holly Gray

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

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