BROCCOLI, TOMATO & (vegan) CHEESE FRITTATA

Broccoli, Tomato and Cheese Frittata using dairy-free cheese.

This is the kind of dish I can eat for breakfast, lunch or dinner.  It’s quick, easy, and well-balanced, not to mention super tasty and satisfying.  Fortunately, it’s also a winner with hubs and the 3 chicklets, who always say it reminds them of pizza!

I love to make frittata as part of my meal prep. One frittata feeds my family of five, so I often do a double batch just to have leftovers. Cold frittata makes for a very yummy and portable lunch!

Here I have used nutritional yeast along with vegan mozzarella and vegan Parmesan for a great dairy-free cheesy, umami flavour.  Substitute dairy cheese if preferred.

Ingredients for 4 to 6 servings:

• 10 pasture-raised eggs

• 2 Tbsp unsweetened almond or nut-free milk

• 2 Tbsp nutritional yeast (optional)

• 3/4 tsp pink Himalayan salt, divided

• 1/2 tsp ground black pepper

• 1/4 tsp red pepper flakes (optional)

• 3 Tbsp avocado oil, divided

• 1 clove garlic, minced

• 3 cups broccoli florets, trimmed to 1 1/2 inches (3 to 4 cm)

• 1 plum tomato, thinly sliced crosswise

• 8 oz (226 grams) vegan mozzarella, thinly sliced (or substitute fresh dairy mozzarella)

• 1/2 cup vegan Parmesan (or substitute dairy Parmesan)

Directions:

1. Preheat oven to 375 F.

2. In a large bowl, whisk together eggs, almond milk, nutritional yeast, 1/2 tsp salt, pepper, and red pepper flakes. Set aside.

3. Put 2 Tbsp oil in a 10-inch cast-iron skillet over medium-low heat. Add the garlic and sauté for 1 minute, stirring frequently to avoid burning.

4. Add the remaining 1 Tbsp of oil and the broccoli and continue to sauté, stirring frequently, for 7 to 8 minutes, or until broccoli starts to soften.

5. Spread broccoli in single layer and pour in egg mixture. Arrange mozzarella slices over the top. Continue to cook for 3 to 4 minutes, until the eggs start to set.

6. Lay tomato slices over the cheese and egg, and sprinkle with Parmesan and 1/4 tsp salt. Transfer skillet to the preheated oven and bake until cooked through, approximately 10 to 15 minutes. Allow to cool slightly, then slice and serve!

Broccoli, Tomato & Cheese Frittata can be stored in an airtight container in the fridge for up to 5 days and served cold or reheated as desired.

Broccoli, Tomato and Cheese Frittata made by Suzanne @snackattackblog with dairy cheese.