Easy Egg-Free Frittata

Easy Egg-Free Frittata


Easy Egg-Free Frittata

An egg-free frittata is a great dish for vegetarians or vegans looking for a delicious, protein-packed breakfast, brunch, or lunch. This easy egg-free frittata is made with a few simple ingredients, and ready in about 30 minutes. The frittata is packed with flavor from sautéed vegetables, herbs, and a sprinkle of vegan cheese. Serve it with a side of mixed greens for a complete meal.


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegan cheese, grated
  • 1/2 cup cooked quinoa
  • 1/4 cup nutritional yeast
  • 2 tablespoons almond milk


Preheat oven to 375F (190C).

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the onion, garlic, bell pepper, and mushrooms to the skillet and cook until the vegetables are softened and lightly browned, about 5 minutes.

Add the oregano, thyme, salt, and pepper to the skillet and cook for another minute. Sprinkle the vegan cheese over the vegetables and stir to combine.

In a medium bowl, combine the quinoa, nutritional yeast, and almond milk. Pour the mixture into the skillet and stir to combine. Cook for another minute, then transfer the skillet to the preheated oven.

Bake the frittata for 15-20 minutes, or until it is golden brown and set in the center. Let cool for a few minutes before serving.

Enjoy your egg-free frittata with a side of mixed greens for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

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