A vegan frittata is perfect for breakfast, dinner or really any time of the day. It's also a perfect way to use leftover vegetables and the addition ofย HerbY-Cheese Cheddarย in this recipe adds a yummy cheesy flavour to delight the palate. The recipe also featuresย ๐—›๐—ฒ๐—ฟ๐—ฏ๐—ฌ๐˜ƒ๐—ผ๐—ฟ๐—ฒโ„ข๏ธย ๐—ฃ๐—น๐—ฎ๐—ป๐˜ ๐—ฃ๐—ฟ๐—ผ๐˜๐—ฒ๐—ถ๐—ป ๐—•๐—น๐—ผ๐—ฐ๐—ธ as to provide a protein boost to this dish.ย 

Recipe by Shalu Asnani ofย Little Green Kitchen.


(Serves 4)


  1. Preheat the oven to 180ยฐC.
  2. Sautรฉ onion till lightly browned and fragrant. Add potatoes, capsicum and garlic and continue cooking till potatoes are slightly soft. Season with salt, oregano and paprika.
  3. Blend corn flour, water, protein block, turmeric and black salt into a thick batter.
  4. Combine vegetables and batter. Add spinach and parsley. Fold in grated cheddar (reserve 2 Tbsp for topping).
  5. Lightly grease a medium-sized oven dish with olive oil. Add frittata mixture and spread evenly. Sprinkle remaining grated cheddar and breadcrumbs. Top with sliced tomato.
  6. Bake in the oven for 30 minutes until top is golden brown and frittata is firm. Let cool for ten minutes then cut into slices and serve with a green salad.

Please Note: If you don't have HerbYvore Plant Protein Block, feel free to use pressed tofu or any kind of plant-based mince.

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