Frittata

This veggie frittata is a simple, egg-free bake: broccoli, onion, garlic and fresh herbs folded into a Peggs custard, topped with cheese, and baked until set. It slices cleanly like a quiche and works for breakfast, brunch or a quick dinner. Peggs is a shelf-stable plant-based egg made from chickpeas, so there is no carton of eggs to keep in the fridge.

Ingredients

• 1 cup Peggs
• 1 cup water
• 1 cup onion, finely diced
• 1 ½ tsp. garlic, minced
• 1 cup broccoli, chopped
• 2 Tbsp. fresh herbs, minced
• ¾ cup shredded cheese
• ½ tsp. salt
• Freshly ground pepper

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 oven to 350°F and lightly grease a pie pan.
2. Sauté onion, garlic, and broccoli until softened, about 5 minutes. Remove from heat. Once cooled, combine with salt, pepper, herbs and ½ cup of the shredded cheese.
3. Combine the veggie mixture with 1 cup Peggs and 1 cup water.
4. Fill the pan with the veggie-herb mixture and top with more shredded cheese.
5. Bake for 10-15 minutes until set (no longer liquid in the center) and the edges are golden.
6. Remove from the oven and let sit for 5 minutes. Serve warm or at room temperature.

More egg-free recipes

Make it a bigger batch with the farmer's market frittata, or try breakfast egg muffins, a vegetable omelette or vegan fried ravioli. New to Peggs? See how it works or read Vegan Eggs Explained.