This egg-less frittata gets mixed in a bowl, poured in a pan, and baked until crispy and golden. Filled with veggies and completely versatile, it's the ultimate vegan breakfast. It's good hot, warm, room temperature and cold. It's flavored with simple but key spices, and brightened (and nutritionally heightened) by fresh herbs.
As is often the case with my recipes, I've pulled from different culinary traditions to come up with this one; Persian, Italian, Indian too. It's truly a melting pot of deliciousness and makes a great brunch dish. I hope it becomes one of your go-to recipes, as it has become mine.
Carl House says
How do you do this without oil???
Andrea White says
Hi Carl! We haven't tried it without oil so can't guarantee the results however you can try using vegetable broth or water as a substitute. Let us know how it turns out if you end up giving it a go 🙂