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Try SavoraVegan Veggie Frittata with Herbs
A hearty and delicious vegan frittata packed with colorful vegetables and fresh herbs. Perfect for a weekend brunch or a light dinner!
Ingredients
- Olive oil2 tablespoons
- medium, chopped Onion1/2
- medium, chopped (any color) Bell pepper1
- medium, chopped Zucchini1
- oz, sliced Mushrooms8
- (e.g., Just Egg) Vegan egg substitute1 1/2 cups
- Nutritional yeast2 tablespoons
- cup, chopped (parsley, chives, thyme) Fresh herbs1/4
- Vegan mozzarella shreds1/2 cup
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
Preheat oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat.
Add onion and bell pepper and cook until softened, about 5 minutes.
Add zucchini and mushrooms and cook until tender, about 5-7 minutes.
In a bowl, whisk together vegan egg substitute, nutritional yeast, salt, and pepper.
Pour the egg mixture over the vegetables in the skillet.
Sprinkle the fresh herbs and vegan mozzarella shreds over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden.
Let cool slightly before slicing and serving.
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