top of page
  • Writer's pictureMargaret Hirsch


Filled with spinach and vegan cheese , this frittata tastes nutritious and can be served as breakfast, a brunch, or even as a light dinner.


· Vegan egg replacement for 6 eggs

· 1/3 cup of hard grated vegan cheese – 80ml

· 1/4 teaspoon salt – 1.25ml

· 1/8 teaspoon freshly ground pepper – 6ml

· 2 Tbsp extra virgin olive oil – 30ml

· 1 medium onion, chopped (about 1 cup)

· 1 large clove garlic, minced

· Sun-dried tomatoes, about 2 Tbsp chopped (optional) – 30ml

· (225 g) fresh spinach (or more), chopped (can use baby spinach) – about 250ml

1. Greese a baking dish

2. Mix all of the ingredients into the sauce

4. Bake for 35-40mins at 180’C allow to stand for 10 minutes to set.

Remember to grab your kitchen essentials here. Stay tuned to my blog for your daily dose of motivation, exciting recipes, networking sessions, daily inspiration and much more.

Much Love,

Margaret Hirsch

16 views0 comments


bottom of page