Description
An incredibly easy and delicious JUST Egg frittata filled with asparagus, bell pepper, spinach, and mushrooms and topped with vibrant pesto sauce. Perfect for a vegan breakfast or brunch that will impress your friends and family.
Ingredients
Units
Scale
- 1 1/2 cup JUST Egg (1 bottle)
- 1 tbsp All-purpose Flour
- 1/4 tsp Baking Powder
- 1/2 tsp Black Salt (Kala Namak) (optional)
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 6 Asparagus Spears
- 1/4 Red Bell Pepper
- 1 cup Spinach
- 3 tbsp Oil (for cooking)
- 5 Crimini Mushrooms
- 1/4 cup Vegan Pesto (for topping (optional))
Instructions
- Preheat oven to 375° F.
- Thinly slice the red bell pepper, mushrooms, and spinach.
- Break off the hard end of the asparagus spears and chop them into 1-inch pieces.
- Add the JUST Egg, flour, baking powder, black salt, garlic powder, and black pepper in a medium-sized bowl. Whisk together until combined, then stir in the chopped spinach.
- Add the oil to a skillet on medium heat. Sauté the mushrooms, asparagus, and red bell pepper until browned and softened. About 5 minutes.
- Remove the skillet from the heat and pour in the JUST Egg mixture.
- Bake in the oven for 30 minutes or until the frittata is cooked through. Test by poking with a fork or skewer, it should come out dry.
- Allow to cool before serving with your desired toppings.
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes