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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/egg-frittata-with-mushrooms-artichokes-and-spinach-recipe/