- Prep time
- 15 minutes PT15M
- Cook time
- 2-3 minutes PT3M
- 2 servings
Enjoy a taste of plant-based perfection with this vegan version of classic brunch fare starring our recipe for Vegan Frittatas.
- 1 avocado
- 1 lemon, juiced
- 1 pinch cayenne
- 2-4 tablespoons water
- 3 ounces butter-flavored coconut oil, warmed until just liquified
- 1 teaspoon salt
- 2 slices of baguette
- 2 ounces spinach, wilted
- 2 vegan frittatas
- 1 tablespoon diced red bell pepper
- 1 tablespoon sliced scallions
In a food processor, puree avocado with lemon juice, cayenne and 2 tablespoons of water. Puree until smooth, scraping down the sides as needed. Emulsify in 2 ounces of coconut oil and adjust seasoning to taste. If needed, add small amounts of water until puree is the consistency of lightly whipped cream.
Brush baguette slices with remaining coconut oil and toast on a griddle.
Arrange toasted baguette slices on a plate, then top with 2 tablespoons of avocado puree, wilted spinach and sliced vegan frittata. Add extra avocado puree and garnish with bell peppers and scallions.