Vegan Vegetable Frittata
This Vegetable Frittata recipe is perfect for anytime of the day and great for meal prep. It's super healthy, baked, and tastes delicious. Filled with colorful vegetables like kale, mushrooms, sweet potatoes, and onions, this frittata is packed with protein and carbohydrates to keep you feeling full and satisfied. It's a versatile dish that can be enjoyed hot or cold, making it ideal for lunches and brunches.
Instructions
- 1
Preheat oven to 220°C/425°F.
- 2
Wash and dice potatoes (2 sweet) into cubes. Add to a baking dish.
- 3
Slice onion (1 red) into strips, add to the [sweet potatoes].
- 4
Pour over olive oil (0.5 tbsp), season with [salt and pepper to taste] and add to the oven to cook for approximately 20 minutes (until [sweet potatoes] are cooked).
- 5
In the mean time, chop cloves (3 garlic) and sauté in a pan with remaining olive oil (2.5 tbsp) over medium heat.
- 6
Chop mushrooms (200 g), add to the [garlic cloves] and once they have browned, season.
- 7
Wash and shred handfuls kale (2 big), sauté with the [mushrooms].
- 8
In a large bowl, whisk eggs (8 flax), season with [salt and pepper to taste] and mix to combine.
- 9
Add all the cooked vegetables from the oven and pan to the [flax eggs] mixture, mix together quickly.
- 10
Using the same oven dish, spray [olive oil spray] around the sides and bottom, pour in the [flax eggs] and vegetable mixture and flatten so it’s an even layer.
- 11
Crumble over vegan feta (50 g), add the dish to the oven and cook for 20 minutes (until the [flax eggs] are cooked). Stick a toothpick inside to check they have cooked all the way through.
- 12
Let the frittata cool for 5-10 minutes, slice into pieces and enjoy!
Nutrition Facts
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Macronutrients
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