About the Recipe
Ingredients
1 to 2 bottles of Vegan plant-based Just Egg (1 bottle will make 6)
Onions
Organic Kale or Spinach
Chopped or sliced carrots
Daiya or Good Planet plant-based shredded cheese of your choice
Fresh garlic or frozen cubed garlic
Ground Pepper
Turmeric
McCormack Sunshine salt-free seasoning
1 (6 to 8) muffin pan
Olive Oil Spray or Coconut Oil
Preparation
Preheat oven to 400 degrees
Cut and dice onions of your choice
Sauté Spinach, Kale, or your favorite vegetable(s) with the garlic, onions, and carrots in a cast iron pan
You can add fresh tomatoes, mushrooms, wild salmon, shrimp, or whatever else you like
If you decide to add wild salmon, shrimp, or other items, sauté or stir-fry the ingredients until done
Spray the muffin pan with Olive Oil or Coconut Oil
Add the Just Egg in a bowl and add the pepper, turmeric, and McCormack Sunshine, then whisk ingredients
Add the sautéed spinach, kale, carrots, and any other ingredients to each section of the muffin pan
Sprinkle shredded cheese and pepper on top
Pour the blended Just Egg to each muffin section
Bake for 15 to 20 minutes
Remove each mini Frittata to a glass container and enjoy
