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.
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Vegan Italian Frittata Recipe
Ingredients:
For the mixture:
- 50g vegan egg (Orgran brand)
- Pepper to taste
- 150ml plant-based milk
- Himalayan salt to taste
- 200ml water
- 2 tbsp nutritional yeast flakes
- 1 tsp Italian herbs
- 1/2 tsp paprika powder
- Dash of olive oil
For the filling:
- 4 small pink potatoes
- 2 onions
- Pepper to taste
- Himalayan salt to taste
- Vegan parmesan
- 150g 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:
- Preheat the oven to 175°C.
- Finely chop the onion.
- Wash and thinly slice the potatoes.
- Fry the filling ingredients (except potatoes) in a pan.
- Bake potato slices in the oven or Airfryer.
- Mix all mixture ingredients well.
- Layer potato slices, filling, and mixture in quiche molds.
- Bake in the oven for 35-40 minutes.
- Cool, serve, or store in the refrigerator.
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