Vegan Italian Frittata recipe

You can also be creative with the filling of frittatas. For this vegan frittata we chose spinach and onion, but just onion and cheese is also very tasty. Did you know that: In terms of nutritional value, the potato is actually a carbohydrate source and vegetable in one? In addition to being rich in carbohydrates, the potato is also rich in dietary fiber, vitamin C, various B vitamins, phosphorus and potassium.

~ adv. ~

What do you need to cook Vegan Italian Frittata recipe

For the mixture:

  • 50 g vegan egg (I use the Orgran brand)
  • pepper to taste
  • 150 nl plant-based milk
  • Himalayan salt to taste
  • 200 ml of water
  • 2 tbsp nutritional yeast flakes
  • 1 tsp Italian herbs
  • 1/2 tsp paprika powder
  • dash of olive oil

For the filling of the vegan frittata
  • 4 small pink potatoes
  • 2 onions
  • Pepper to taste
  • Himalayan salt to taste
  • Vegan parmesan
  • 150 grams of spinach
  • Handful of sun-dried tomatoes (optional)
  • Pinch of paprika powder

Kitchen supplies

Snack pan

Cutting board

Good knife

Oven or Airfryer

Small quiche molds for the oven

PREPARATION OF Vegan Italian Frittata recipe

  1. Preheat the oven to 175 degrees
  2. Finely chop the onion
  3. Wash the potatoes and then cut them into thin slices
  4. Place a pan on the stove and fry everything for the filling except for the potato slices
  5. Place the potato slices on a baking tray lined with baking paper or put in the Airfryer for about 5-10 minutes
  6. In the meantime, mix all the ingredients for the mixture together in a bowl with a whisk or use a hand blender with a whisk to mix everything well.
  7. Take the mini quiche mold and first place 3 slices of potato in each mold
  8. Spoon 1 tablespoon of the spinach filling onto the potato and then pour over the 'egg' mixture
  9. Top with 3 potato slices, some grated vegan parmesan and place in the oven for 35 – 40 minutes
  10. Remove from the oven and let cool, eat them straight away or store them closed in the refrigerator and when you want to eat them, put them in the oven for another 8 minutes.

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