Vegan Frittata with Spring Veggies

5 from 3 votes

Vegan Frittata with Spring Veggies

Quick and easy vegan frittata packed with asparagus, garden peas, leeks and broccoli. A convenient lunch or picnic snack!

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Brunch, Main Course, Side Dish, Sides

Cuisine: All

Servings:

Calories: 177kcal

Author: Richard Makin

Equipment

1 large ovenproof skillet or non-stick frying pan
1 Blender

Ingredients

2 tablespoon olive oil
1 leek washed and roughly sliced
180 g asparagus de-stemmed and roughly chopped
90 g tenderstem broccoli aka broccoli rabe, roughly chopped
200 g garden peas fresh or frozen
110 g baby spinach roughly chopped
1 teaspoon flaky sea salt
¼ teaspoon ground black pepper
250 g firm tofu drained but not pressed
100 ml soy milk unflavoured and unsweetened
100 ml vegan yoghurt unflavoured and unsweetened
3 tablespoon rice starch
1 tablespoon potato starch
¼ teaspoon kala namak or substitute with more flaky sea salt
70 g vegan feta cheese crumbled
Fresh parsley for serving

Metric - US Customary

Instructions

Begin by preheating your oven to 180 °C. Make sure the rack is in the middle position.
In a large ovenproof skillet or non-stick frying pan, heat the olive oil over medium heat. Add the sliced leek and fry until soft, about 3 minutes.
2 tablespoon olive oil, 1 leek
Add the asparagus, tenderstem broccoli and garden peas then continue to cook for an additional 2 minutes. Finally, add the baby spinach, cooking until it just begins to wilt, about a minute. Season the vegetable mixture with flaky sea salt and ground black pepper. Reduce the heat to low and remove ⅓ of the veggies mixture and set aside.
180 g asparagus, 90 g tenderstem broccoli, 200 g garden peas, 110 g baby spinach, 1 teaspoon flaky sea salt, ¼ teaspoon ground black pepper
In a blender, combine the drained tofu, soy milk, vegan yoghurt, rice starch, potato starch, and kala namak. Blend until the mixture is smooth and creamy.
250 g firm tofu, 100 ml soy milk, 100 ml vegan yoghurt, 3 tablespoon rice starch, 1 tablespoon potato starch, ¼ teaspoon kala namak
With the pan still over low heat, pour the tofu mixture over the sautéed vegetables, using a spatula to ensure it's evenly distributed. Top with the reserved veggies.
Crumble the vegan feta cheese over the top. Cook for a further 2 minutes on the stove, then transfer the skillet to the oven and bake for 25 minutes, or until the frittata is set and the top is starting to turn golden brown.
70 g vegan feta cheese
Once baked, remove the frittata from the oven and let it cool for a few minutes. This makes it easier to slice and serve. Garnish with fresh parsley before serving.
Fresh parsley

Nutrition