Egg Frittata With Mushrooms, Artichokes and Spinach Recipe

Introduction

This egg frittata with mushrooms is a savory, plant-based dish perfect for breakfast, brunch, or a light dinner. Packed with vegetables and flavorful vegan cheeses, it offers a satisfying and wholesome meal that everyone can enjoy.

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

1. Step 1: Preheat the oven to 375°F and lightly grease an 11-inch by 7-inch baking dish.
2. Step 2: Heat the olive oil in a skillet over medium to medium-low heat. Add the chopped leeks and season with ¼ teaspoon of salt. Sauté until soft, about 3 minutes.
3. Step 3: Add the chopped garlic and cook for one more minute. Stir in the mushrooms, red bell pepper, the remaining ½ teaspoon of salt, and sauté until the vegetables soften.
4. Step 4: Add two handfuls of baby spinach and stir to combine. Cook until the spinach is mostly wilted, about 3 minutes. Turn off the heat, then stir in the chopped artichoke hearts. Set aside.
5. 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 fully combined.
6. 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 halved cherry tomatoes over it.
7. Step 7: Bake for 65 to 70 minutes until the edges are golden brown and crispy and the frittata is set in the middle. If the edges brown too quickly, cover with aluminum foil. Let it cool for 10 minutes before serving.

Tips & Variations

• Use kala namak to add an eggy flavor that enhances the vegan frittata.
• Substitute soy milk with any plant-based milk you prefer, such as almond or oat milk, for different flavors.
• Add fresh herbs like chives or parsley for an extra burst of freshness.
• Try adding other vegetables like zucchini or asparagus for variety.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave until warmed through. This dish can also be frozen for up to one month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata without JUST Egg?

JUST Egg is a plant-based egg substitute that helps achieve the traditional frittata texture. If you prefer, you can experiment with other vegan egg replacers or silken tofu, but the texture and flavor may vary.

How do I know when the frittata is fully cooked?

The frittata is done when the edges turn golden brown and crispy, and the center is set without any liquid wobbling. A toothpick inserted in the middle should come out clean.

Egg Frittata With Mushrooms, Artichokes and Spinach Recipe

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★★★★★

4.6 from 146 reviews

This Egg Frittata with Mushrooms is a flavorful, vegan-friendly baked dish featuring a medley of sautéed vegetables, JUST Egg, and creamy vegan cheeses. Perfect for a hearty breakfast or brunch, it blends tender leeks, mushrooms, red bell pepper, spinach, and artichokes with savory seasonings, all baked to a golden crisp finish.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 2 small leeks (rinsed well, halved and sliced)
• 8 oz mushrooms (cleaned and sliced)
• ½ cup red bell pepper, chopped
• 3.5 ounces fresh baby spinach (2 large handfuls)
• 1 13.75 oz-can artichoke hearts, drained well and chopped
• 2 cloves garlic (chopped)
• ½ cup cherry tomatoes, halved (for topping)

Seasonings & Oils

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried herbes de Provence
• ¾ teaspoon pink Himalayan salt (divided)
• ¾ teaspoon kala namak
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Wet Ingredients

• 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

Cheeses

• 1 cup shredded vegan Parmesan cheese (divided)
• ½ cup shredded vegan Cheddar cheese

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease an 11-inch by 7-inch baking dish to prevent sticking during baking.
2. Sauté Leeks: Heat the olive oil in a skillet over medium to medium-low heat. Add the chopped leeks and season with ¼ teaspoon of pink Himalayan salt. Sauté for about 3 minutes until the leeks are soft and fragrant.
3. Add Garlic and Vegetables: Stir in the chopped garlic and cook for an additional minute. Then, add the sliced mushrooms, red bell pepper, and the remaining ½ teaspoon of salt. Continue sautéing until the vegetables have softened, which usually takes several minutes.
4. Wilt Spinach and Mix in Artichokes: Add two large handfuls of baby spinach into the skillet and stir to combine. Cook until the spinach is mostly wilted, approximately 3 more minutes. After turning off the heat, fold in the chopped artichoke hearts, then set the vegetable mixture aside.
5. Whisk Egg Mixture: 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 thoroughly combined and smooth.
6. Combine and Assemble: Pour the sautéed vegetable and spinach mixture into the prepared baking dish. Then pour the JUST Egg mixture over the vegetables. Gently fold together using a spatula to combine evenly. Sprinkle the remaining ½ cup of vegan Parmesan cheese over the top and arrange halved cherry tomatoes on the surface for garnish.
7. Bake the Frittata: Place the dish in the preheated oven and bake for 65 to 70 minutes until the edges are golden brown and crispy and the center is completely set. If the edges brown too quickly during cooking, tent the dish with aluminum foil to prevent burning.
8. Cool and Serve: Remove the frittata from the oven and let it cool on the counter for 10 minutes. This resting period helps set the texture before slicing and serving.

Notes

• Kala namak (black salt) adds an egg-like flavor and can be substituted or omitted if unavailable, but it changes the taste significantly.
• You can substitute soy milk with any other plant-based milk such as cashew or almond milk according to preference.
• If you prefer a thicker frittata, reduce the amount of liquid slightly.
• This dish is vegan and can be enjoyed warm or at room temperature.
• To reheat leftovers, bake in a 350°F oven for 10-15 minutes or microwave until warmed through.

Keywords: vegan frittata, eggless frittata, mushroom frittata, vegan breakfast, plant-based brunch, JUST Egg recipe