Farmer's Market Frittata

A frittata is one of the easiest wins for anyone easing off real eggs, since it's mostly texture and technique. Sautéed vegetables get folded into whisked Peggs, poured into a baking dish, and baked until it sets into a firm, sliceable custard — the same shape and bite as an egg frittata, just built without a single egg. This version leans into whatever's freshest at the market that week: spinach, cherry tomatoes, sun-dried tomato for a savory punch, and melty vegan mozzarella tying it all together.

It's a good make-ahead dish too. Bake it Sunday, slice it into wedges, and you've got a grab-and-go breakfast or light dinner for most of the week, reheated in a couple minutes.

Ingredients

• 1 cup Peggs powder + 1 cup water
• 1 cup unsweetened non-dairy milk
• Olive oil, for sautéing
• 2 cups spinach, roughly chopped
• 1 cup yellow onion, finely diced
• 1/2 cup fresh cherry tomatoes, halved
• A handful of sun-dried tomatoes, chopped
• Vegan mozzarella, shredded
• Salt and pepper, to taste

Made with Peggs: The custard base here is just Peggs powder, water, and a splash of non-dairy milk, whisked until smooth. Working through vegetables at the peak of a farmer's-market haul, the 60-pack keeps a frittata like this affordable and easy to make on repeat, with no carton of real eggs going bad in the back of the fridge between batches.

Instructions

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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1. Preheat your oven to 350°F and lightly grease a baking dish.
2. Heat olive oil in a pan over medium heat. Add the onion, spinach, and cherry tomatoes, and cook until the onion is translucent and the spinach has wilted, about 5–7 minutes. Season with salt and pepper.
3. In a separate bowl, whisk together the Peggs powder, water, and non-dairy milk until fully smooth, with no lumps.
4. Spread the cooked vegetables evenly across the bottom of the prepared baking dish.
5. Pour the Peggs mixture over the vegetables, then scatter the sun-dried tomatoes and shredded mozzarella on top.
6. Bake for 35–40 minutes, until the center is set and no longer jiggles when the dish is gently shaken.
7. Let it rest for 5 minutes before slicing. For a browned, bubbly top, add a little more mozzarella and run it under the broiler for a minute before serving.

How Peggs Behaves in This Recipe

1. Whisked with water and milk, it forms a pourable, custard-like batter that moves and settles around vegetables the way beaten eggs do, filling in the gaps in the baking dish instead of sitting on top.
2. In the oven, that batter sets from the outside in, firming into a sliceable structure rather than staying loose, so the frittata holds together in clean wedges once it's cooled slightly.
3. The finished texture is closer to a quiche than a rubbery egg bake — soft but sliceable, with the vegetables doing most of the flavor work and the Peggs base staying neutral underneath.

More egg-free recipes

Want a simpler version? Try the veggie frittata, or turn the same custard into breakfast egg muffins or a vegetable omelette. New to plant-based eggs? Read Vegan Eggs Explained or our complete guide to egg substitutes, which walks through every swap side by side.