Egg Frittata With Mushrooms, Spinach, and Artichokes (Vegan) Recipe
Introduction
This egg frittata with mushrooms is a flavorful and wholesome dish perfect for breakfast or brunch. Packed with fresh vegetables and vegan ingredients, it offers a satisfying and nutritious meal that’s easy to prepare and bake.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 small leeks (rinsed well, halved and sliced)
- 8 oz mushrooms (cleaned and sliced)
- ½ cup red bell pepper, chopped
- 1 teaspoon dried herbes de Provence
- ¾ teaspoon pink Himalayan salt (divided)
- 2 cloves garlic (chopped)
- 3.5 ounces fresh baby spinach (2 large handfuls)
- 1 13.75 oz can artichoke hearts, drained well and chopped
- 1 ½ 16-oz cartons JUST Egg (24 oz total)
- 1 cup soy milk (or cashew milk)
- ½ cup unsweetened vegan yogurt (Greek style, or vegan sour cream)
- 1 tablespoon Dijon mustard
- 1 cup shredded vegan Parmesan cheese (divided)
- ½ cup shredded vegan Cheddar cheese
- ¾ teaspoon kala namak
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup cherry tomatoes, halved (for topping)
Instructions
- Step 1: Preheat the oven to 375°F and lightly grease an 11-inch by 7-inch baking dish.
- Step 2: Heat the olive oil in a skillet over medium to medium-low heat. Add the sliced leeks and season with ¼ teaspoon of salt. Sauté until soft, about 3 minutes.
- Step 3: Add the chopped garlic and cook for one more minute. Stir in the mushrooms, red bell pepper, the remaining ½ teaspoon salt, and continue to sauté until the vegetables soften.
- Step 4: Add two handfuls of baby spinach to the skillet and stir to combine. Cook until mostly wilted, about 3 minutes more. Turn off the heat and stir in the chopped artichoke hearts. Set the mixture aside.
- Step 5: In a large mixing bowl, whisk together the JUST Egg, soy milk, vegan Greek-style yogurt, Dijon mustard, ½ cup vegan Parmesan, vegan Cheddar, kala namak, garlic powder, and onion powder until well combined.
- Step 6: Pour the vegetable and spinach mixture into the prepared baking dish. Then pour the JUST Egg mixture over it and gently combine with a spatula. Sprinkle the remaining vegan Parmesan cheese on top and arrange the cherry tomato halves over the surface.
- Step 7: Bake in the oven until the edges are golden brown and crispy, and the frittata is set in the center, about 65 to 70 minutes. If the edges brown too quickly, cover them loosely with aluminum foil. Let cool for 10 minutes before serving.
Tips & Variations
- Use fresh herbs like parsley or basil for an extra burst of flavor.
- Substitute the JUST Egg with regular eggs if not vegan, adjusting the quantity accordingly.
- Add other vegetables such as zucchini or asparagus for added variety.
- If you prefer a cheesier texture, increase the amount of vegan Cheddar.
Storage
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or a skillet over low heat until warmed through. Avoid reheating multiple times to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this frittata ahead of time?
Yes, you can prepare the frittata a day before and keep it refrigerated. Reheat before serving for best taste and texture.
What can I use if I don’t have JUST Egg?
If you don’t have JUST Egg, you can substitute with regular eggs if you’re not vegan, or try a chickpea flour batter for a similar plant-based option.
PrintEgg Frittata With Mushrooms, Spinach, and Artichokes (Vegan) Recipe
This savory Egg Frittata with Mushrooms is a delicious, plant-based twist on a classic breakfast favorite. Made with JUST Egg and packed with sautéed leeks, mushrooms, red bell pepper, spinach, artichoke hearts, and a blend of vegan cheeses, this frittata is hearty and flavorful. Perfectly baked until golden and set, it makes a nutritious meal for breakfast, brunch, or any time of day.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Scale
Vegetables
- 2 small leeks, rinsed well, halved and sliced
- 8 oz mushrooms, cleaned and sliced
- ½ cup red bell pepper, chopped
- 2 cloves garlic, chopped
- 3.5 ounces fresh baby spinach (2 large handfuls)
- 1 13.75 oz-can artichoke hearts, drained well and chopped
- ½ cup cherry tomatoes, halved (for topping)
Wet Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ½ 16-oz cartons JUST Egg (24 oz total)
- 1 cup soy milk (or cashew milk)
- ½ cup unsweetened vegan yogurt (Greek style, or vegan sour cream)
Cheeses
- 1 cup shredded vegan Parmesan cheese (divided)
- ½ cup shredded vegan Cheddar cheese
Spices and Seasonings
- 1 teaspoon dried herbes de Provence
- ¾ teaspoon pink Himalayan salt (divided)
- ¾ teaspoon kala namak (black salt)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Other
- 1 tablespoon Dijon mustard
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease an 11-inch by 7-inch baking dish to prevent sticking and set aside.
- Sauté Leeks: Heat the olive oil in a skillet over medium to medium-low heat. Add the sliced leeks and season with ¼ teaspoon of the salt. Sauté for about 3 minutes, or until the leeks soften and become fragrant.
- Cook Garlic and Vegetables: Add the chopped garlic to the skillet and cook for an additional minute. Then stir in the sliced mushrooms, chopped red bell pepper, and the remaining ½ teaspoon of salt. Continue sautéing for several minutes until the vegetables are softened and slightly browned.
- Wilt Spinach and Add Artichokes: Add two handfuls of baby spinach to the skillet and stir to combine. Cook until the spinach is mostly wilted, approximately 3 minutes. Remove the skillet from heat, then stir in the chopped artichoke hearts. Set this vegetable mixture aside.
- Mix Egg Base: In a large mixing bowl, whisk together the JUST Egg, soy milk, unsweetened vegan Greek-style yogurt, Dijon mustard, ½ cup of vegan Parmesan cheese, vegan Cheddar cheese, kala namak, garlic powder, and onion powder until fully combined.
- Assemble in Baking Dish: Pour the cooked spinach and vegetable mixture into the prepared baking dish. Then pour the JUST Egg mixture over the vegetables, gently folding them together with a spatula to evenly distribute.
- Add Toppings: Sprinkle the remaining ½ cup of vegan Parmesan cheese evenly over the top of the frittata mixture. Arrange the halved cherry tomatoes on top for a fresh, colorful garnish.
- Bake the Frittata: Place the baking dish in the preheated oven and bake for 65 to 70 minutes. Bake until the edges are golden brown and crispy, and the JUST Egg is completely set in the center. If the edges begin to brown too much, cover loosely with aluminum foil to prevent burning.
- Cool and Serve: Remove the frittata from the oven and allow it to cool on the counter for about 10 minutes before slicing and serving. This helps it firm up for easier cutting.
Notes
- You can substitute soy milk with other plant-based milks like cashew or almond milk for a slightly different flavor.
- Kala namak (black salt) adds an authentic eggy flavor; if unavailable, it can be omitted but will reduce egg flavor notes.
- If you prefer a crispier top, broil the frittata uncovered for 1-2 minutes at the end of baking but watch carefully to avoid burning.
- This frittata keeps well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a gluten-free version, ensure the vegan cheeses and yogurt used are certified gluten-free.
- You can add other vegetables such as zucchini or asparagus depending on seasonality and preference.
Keywords: vegan frittata, plant-based breakfast, mushroom frittata, JUST Egg recipe, vegan brunch, dairy-free frittata, vegan cheese
