- Prep time
- 10 minutes
- Cook time
- 15-20 minutes
- 6 servings
This plant-based frittata tastes almost like real eggs and is dressed up with vegan hollandaise sauce to boot!
- 6 button mushrooms, small diced
- 6 tablespoons small diced red bell pepper
- 1 tablespoon olive oil
- 3 ounces baby spinach
- Salt and pepper to taste
- 10-12 ounces Just Egg (or other egg alternative)
- 1 bunch scallions, sliced thin
- 3 ounces Just Egg (or other egg alternative)
- 2 tablespoons lemon juice
- A pinch of cayenne
- 6 ounces butter-flavored coconut oil, warm
- 2-4 ounces warm water
- Salt to taste
Sauté the mushrooms and bell peppers in olive oil over medium-high heat for 2-3 minutes or until the mushrooms have released all of their moisture and the pan is dry. Set aside in a work bowl.
Add spinach to the same pan, cook until wilted then remove from heat. Press out any excess liquid from the spinach and rough chop. Mix spinach with the mushrooms and peppers, then salt and pepper to taste.
Heat oven to 300°F. Grease a standard muffin tin with olive oil. Distribute mushroom mixture evenly into six wells, then add Just Egg to each well until full. Top with sliced scallions and bake until set.
Once set, remove mini frittatas from tin with a rubber spatula and serve with hash browns and vegan hollandaise.
Combine Just Egg, lemon juice and cayenne in a bowl over a double boiler. Whisk over the heat until it is the consistency of soft-whipped egg whites—light and frothy. Begin whisking in the warm coconut oil. The egg alternative will collapse and become the consistency of mayonnaise. Continue to incorporate all of the oil, then whisk in the warm water until the sauce becomes light and velvety. Season to taste with salt and serve warm.