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Yummy Vegan And Gluten-Free Frittata Pie For A Lazy Brunch

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2 Min Read

Press down 2 cups sauteed, shredded hash brown potatoes+1/2 cup diced onions on a 9” pie plate. Bake 8 mins at 375 deg. Top with 1/2 cup mozarella. Cook 2 sauteed garlic cloves in 2 tbsp olive oil. Add 1/2 cup each diced onions + mushrooms, 3 cups spinach, 1 cup diced tomato. Lay over cheese. Add 4 whisked vegan eggs, 1/4 cup vegan milk, pepper, salt, vegan bacon bits. Bake 30 mins.

Mmmm, who doesn’t love a frittata! Savory and perfect for a lazy brunch. And now, vegans have an egg substitute that is soy and gluten-free and perfect for frittatas!

This vegan frittata breakfast pie recipe combines all your breakfast faves like hash browns, eggs and even bacon! Enjoy!

Ingredients

  • 2 cups shredded hash brown potatoes, thawed
  • 1 cup diced onion, divided
  • 1/2 cup vegan shredded mozzarella cheese
  • 2 tablespoons olive oil, divided
  • 3 cups packed fresh spinach
  • 2 garlic cloves, minced
  • 1 cup diced tomato
  • 1/2 cup-1 cup chopped mushroom
  • 4 vegan eggs
  • ¼ cup unsweetened almond, soy or cashew milk
  • Salt and fresh ground pepper, to taste
  • Vegan bacon bits, for topping

Instructions

  1. Preheat oven to 375.
  2. In medium pan, add one tablespoon of olive oil and saute hash browns with half of the diced onions until well incorporated.
  3. Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes/onion mix into the pie plate.
  4. Bake for 8 minutes; remove from oven. Top with shredded mozzarella and set aside.
  5. Heat olive oil in a skillet and saute garlic for 1 minute, until fragrant. Then add spinach, remaining diced onions, mushrooms and tomato; cook for 3 minutes, or until spinach is wilted, stirring frequently.
  6. Remove from heat and spread sauteed vegetable mix over potatoes.
  7. In a mixing bowl, whisk together eggs, milk, salt and pepper; whisk until thoroughly combined.
  8. Pour over all ingredients in the pie pan until covered and to the rim. Top with vegan bacon bits.
  9. Bake for 30 minutes, or until top is golden brown.
  10. Let cool for 10 minutes before cutting and enjoy!
Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

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