Vegan Frittata

Step 1

Preheat a 10 inch cast iron skillet over medium heat and sear the smoky tempeh until golden. Use a spoon and transfer to a bowl and set a side.

Step 2

Add a light drizzle of olive oil to the skillet (or veggie stock for WFPB Plantricious compliance) and sautee the onion with a pinch of salt until softened and starts to get some color.

Step 3

Add the broccoli florets, bell pepper and tougher parts of the bok choy. Cook until it al dente or soft to your liking.

Step 4

Meanwhile combine all the batter ingredients in a blender and process until smooth. Alternatively you can use a whisk and do it by hand.

Step 5

Pour the batter over the sautéed veggies, sprinkle with the tempeh and if using the vegan feta cheese. Continue cooking 2 to 3 minutes until you see the sides starting to set.

Step 6

At this point you can transfer the frittata under the broiler for anther 2 to 3 minutes until the top is golden to your liking and a toothpick inserted in the center comes out almost clean. Alternatively you can carefully flip the frittata in the pan and cook another 2-3 minutes just like you would a pancake.

Step 7

How to Make a Frittata Quiche

Step 8

Start by baking a pie crust ahead of time (i use a frozen crust and follow package directions). Sautee the veggies, add them to the cooked pie crust then pour the chickpea frittata batter on top. Sprinkle with the tempeh and vegan feta cheese and bake in a preheated 375”F oven for 45 minutes or until a toothpick inserted in the center comes out almost clean.