Filled with spinach and vegan cheese , this frittata tastes nutritious and can be served as breakfast, a brunch, or even as a light dinner.
INGREDIENTS
· 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.
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Much Love,
Margaret Hirsch