Step 1

Line the bottom and sides of your pie plate or baking dish with parchment paper and measure your dry ingredients into a single bowl. Set aside.

Step 2

Heat a skillet over medium heat for a couple minutes. Add the onion, bell pepper, and garlic. Sauté until softened, about 8 minutes. Add a splash of water and stir if things start to stick. Stir in the peas and basil and remove from the heat. Set aside for now.

Step 3

In a stockpot over high heat, bring the broth and non-dairy milk to a boil. Stir in the polenta, nutritional yeast, onion powder, thyme, salt, and pepper. Reduce the heat to low and cook, stirring often until thick and creamy, about 10–15 minutes.

Step 4

Add the vegetables you set aside earlier and stir up anything stuck to the bottom of your pot. Transfer the mixture to your pie plate/baking dish and use the back of a spoon to spread it out evenly to the edges and level the top.

Step 5

Store in the fridge for at least an hour to set before baking. Cover with a lid or plastic wrap if waiting more than an hour to bake.

Step 6

When you're ready, remove the frittata from the fridge and place it on the counter while your oven preheats to 400°F (200°C).

Step 7

Bake uncovered until firm and golden brown on top, about 30 minutes. Remove from the oven and let rest for a few minutes before slicing into wedges and serving. Enjoy!