Clean Eating: Plant Based Frittata
Summer time for me is always looking for easy but still flavor packed food that doesn't require long hours over the hot stove. I am also on a plant based kick in my home right now due to my husband and I trying to add more meatless meals into our weekly routine. I love a good brunch but one in which I can stay in my pjs and still feel as if I'm eating at one of our favorite brunch spots is double the reward for me! Enter this plant based frittata. It is packed with the trader joes soy chorizo and baby potatoes and I promise you from one meat lover to another you will never even realize you're eating plant based. Give it and try for your next brunch in (you can substitute any veggies you have in your house and use cheese if you're going for a vegetarian kick as opposed to vegan) and pair it with a Bellini and tell me your thoughts!
2 12 oz. bottle JUST Egg mixture
2 cup thinly sliced potatoes
1cup of frozen drained spinach
1 cup Onion, sliced
4 Garlic Cloves, minced
1/4 cup of roasted red peppers
2 Sprigs Rosemary, chopped
1 Sprig Thyme, chopped
1 tsp chopped fresh chives
2 tbsp. olive oil
Salt and Pepper, to taste
fresh basil to taste
A few heaping's of cashew goat cheese or herbed goat cheese
Preheat oven to 350°F
In a medium-sized bowl, Generously season the JUST eggs with salt and pepper. Set aside.
Dice onion and red peppers into 1-inch strips. Mince garlic cloves.
In a cast-iron skillet over medium heat, add 2 tbsp. of oil and potatoes and onions. Sauté for 5 minutes until you get some caramelization on them.
Add the red peppers, rosemary, thyme, garlic, and 1 tbsp. oil. Sauté the ingredients for 2-3 minutes, stirring occasionally.
Add the spinach and cook for 4 minutes.
Pour the seasoned Egg mixture into the cast-iron skillet over medium heat. Use your spatula to move the ingredients around, making sure the ingredients are evenly dispersed and all parts of the pan are coated evenly.
Sprinkle cheese over the top
Allow the frittata to set at the bottom, about 4-5 minutes. (Do not move or stir the frittata) You’ll notice the edges start to firm.
Place the cast-iron skillet in the oven for 10-12 minutes. The frittata will be golden on the top. To get an even more golden top, finish the frittata under the broiler for 3 minutes on the lowest setting.
Take the frittata out of the pan place on a plate for serving and top with chopped chives and basil.