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Egg-free Asparagus Frittata
The veggie-filled frittata is perfect for making ahead and grabbing for a quick, hearty breakfast. I’ve missed egg dishes since going vegan, but this recipe is even better than the original.
Servings Prep Time
4servings 20minutes
Cook Time
20Minutes
Servings Prep Time
4servings 20minutes
Cook Time
20Minutes
Ingredients
Fritatta Batter
Veggies
Instructions
  1. Preheat the oven to 375 degrees
  2. Place you pan and 1 Tbsp of olive oil into the preheated oven to pre-heat the pan. A cast iron pan is best, but an 8 or 9 inch square baking pan would work, too.
  3. Stir all the dry ingredients together and pour in the water.
  4. Mix well and then stir in 1 Tbsp of the Extra Virgin Olive Oil
  5. Let the batter sit for 10 minutes or so while prepping the veggies.
  6. After the batter as sat for 10 minutes and veggies are ready, mix vegges and batter together until well incorporated.
  7. Take the heating pan out of the oven. Pour the batter mixture in and spread out evenly.
  8. Bake for 20 to 30 Minutes. I caution against over baking as it will be dry if you do that, so stick closer to the 20 minutes if it is set.
  9. Once it is somewhat firm, brush on 1 Tbsp of the Extra Virgin olive oil and it’s ready to serve!
Recipe Notes
Nutrition Facts
Egg-free Asparagus Frittata
Amount Per Serving
Calories 385 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 436mg 18%
Potassium 333mg 10%
Total Carbohydrates 58g 19%
Dietary Fiber 18g 72%
Sugars 11g
Protein 21g 42%
Vitamin A 71%
Vitamin C 64%
Calcium 19%
Iron 43%
* Percent Daily Values are based on a 2000 calorie diet.
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