Mini Frittatas

Admittedly I have never had real frittata. I’ve watched my Mother make it many times, always using up leftovers or bits of veggies. Making egg based recipes without eggs has been challenging, often subbing chickpea flour and nutritional yeast but the texture has never been spot on. When the plant based liquid egg product Just Egg came on the market a few years back I was skeptical and I tried it as a scramble and was not impressed. Recently I have used it to replace eggs in cookie recipes with outstanding results and so I tried it in popovers and had fantastic results. This frittata recipe was inspired by my Mom’s cooking and my playful experimentation with indian black salt called Kala Namak which has a natural sulfurous aroma and adds and ‘eggy’ taste to scrambles reminiscent of hard boiled eggs. This salt is actually a pinkish grey color rather than black and is a great addition to a plant based spice collection. Although you can make this recipe without it, the addition of this flavor makes all the difference for convincing egg lovers that this is egg rather than plants!

I’ve experimiented with making these in mini muffin tins as well as extra large muffin tins, the baking times vary slightly but I’m confident you could also make a full size frittata with this recipe, provided you had enough bottles of Just Egg.

This version was with leftover grilled red pepper, potatoes, asparagus and beyond meat sausage.

Ingredients

1 Small onion diced

1/4 cup fresh parsley chopped

1 1/2 cup diced potato (any kind of potato will work)

1/2 cup diced broccoli (I’ve also used asparagus)

3 cloves garlic minced

1/4 tsp salt and pepper to taste

1 Tbl olive oil

3/4 cup shredded vegan cheese ( i use violife parmesan)

1 1/2 jars Just Egg

1/4 tsp plus a pinch of Kala Namak black salt

spray oil

Preheat Oven to 350 and prepare a mini or full size muffin tin with a generous spritz of spray oil.

In a large frying pan, drizzle olive oil and saute onion, potato, broccoli, garlic, 3/4 of the parsley (reserve the rest for garnish), over medium heat for approx 15 min, tossing regularly and adding a few tablespoons of water if needed to keep food from sticking to the bottom of the pan. Once the potatoes are tender, remove the mixture from the heat and mix in 1/2 of the shredded cheese . In a glass 2 cup measure combine the Just Egg and Kala Namak.

Spoon the veggie mixture into the muffin tins until they are 1/2 full. Pour the Just Egg mixture into each muffin cup and use a spoon to gently move the veggies around until the egg mix nearly covers the veggies and the tins are 3/4 full. Sprinkle the remaining shredded cheese on the top of each cup and bake according to size pan/times listed below:

24 count mini muffin tin : bake 12-17 min until golden brown and no longer liquid in the center

12 count regular muffin tin: bake 15-25 min until golden brown and no longer liquid in the center

6 count large muffin tin: bake 20-30 min until golden brown and no longer liquid in the center

Once well browned, remove from the oven and let cool in the tin for 10 min before using a knife to run around the edge of each cup and gently pry the frittata from the tins. Garnish with chopped parsley and serve warm.

Substitutions:

This works great with any pre cooked veggies or leftovers. I’ve also used Beyond Meat Sausage, asparagus and a variety of other veggies. Don’t be afraid to play!