Frittata

Frittatas are a great way to use up bits of leftover veggies to make a hearty breakfast or brunch AND leftover frittatas are great in sandwiches too! For this recipe the key ingredient is a bottled vegan egg replacement called JUST egg available typically in the egg section of the grocery store. This product is wonderful as a replacement for recipes where eggs are really the star of the show, think quiche, popovers and more. What’s better is its made with mung beans!

Ingredients

1 cup diced roasted red potatoes with skin

1/4 cup diced roasted red pepper

1/4 cup diced onion

2 cloves minced garlic

1/4 cup diced green pepper

1-2tbl minced jalepeno (optional)

2 tbl olive oil

1/4 tsp kala namak black salt (optional but adds to the egg flavor)

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp baking powder

2 Tbl flour

2 bottles just egg

Preheat the oven to 375

In a bowl whisk just egg, black salt, pepper, baking powder and flour and set aside.

In a 8” cast iron skillet heat oil over medium heat and add onions. Sauté until translucent. Add peppers, jalepeno and garlic and sauté 1-2min. Add red pepper. Season with salt and pepper to taste and remove half the mixture and set aside. Sprinkle half the potatoes into the skillet and make sure the veggies are evenly dispersed.

Pour the egg mixture into the skillet and sprinkle with the remaining potatoes and reserved veggies.

Bake 25-30 min or until the center is cooked. Turn the skillet halfway through.

Garnish with parsley and hot sauce and serve !