Mediterranean Vegan Frittata

Preheat oven to 220°C/425°F and spray an oven dish with [olive oil spray], making sure to spray the sides and edges.

Prepare vegetables by slicing cherry tomatoes (200 g) in halves, red onion (1 small) into small cubes, kalamata olives (60 g) in halves, and roughly chop the baby spinach (150 g).

Crack all the egg (10 vegan) into a large bowl and whisk until well combined.

Add the kalamata olives (60 g) and crumble in 0.75 of the vegan feta (60 g).

On medium heat, sauté the red onion (1 small) in a pan with extra virgin olive oil (1 tbsp).

Once translucent, add cherry tomatoes (200 g) and season with dried oregano (1 tsp). Once they have a nice sear, add the baby spinach (150 g) and cook together for 1 minute. Start 1m timer

Remove from the heat and add to the bowl with the remaining ingredients.

With a spoon, mix together quickly so the egg (10 vegan) don scramble and start to cook.

Pour mixture into the greased oven dish ensuring its level and evenly spread.

Crumble over the remaining vegan feta (60 g) then place in the oven to cook for 22-25 minutes. Check that it is cooked all the way through by sticking a toothpick in to make sure it comes out clean. Start 22m timer

Remove from the oven and allow it to cool down and set for at least 10 minutes. Once rested, slice and enjoy for brunch, lunch or any time of the day! Start 10m timer